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Yucatan Chicken and Potato Soup

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Potato Type: RedsWhiteYellow

Dish

Soup

Prep Time

20 Mins

Cook Time

30 Mins

Serving

Serves 12

Description

Tender rotisserie chicken and slow simmered potatoes in a fragrant chili-lime chicken broth topped with crunchy jalapeno kettle chips and avocado.

Ingredients

+

Yucatan Chicken and Potato Soup

  • 2 tablespoons (30ml) Olive Oil
  • 1 cup (150g) Yellow Onions, sliced
  • ¼ cup (40g) Garlic, chopped
  • 2 tablespoons (15g) Smoked Paprika
  • 2 tablespoons (15g) Chili Powder
  • 1 teaspoon (3g) Cayenne Pepper (optional)
  • 1 tablespoon (8g) Cumin, ground
  • ½ tablespoon (4g) Dried Oregano (preferably Mexican, Italian Oregano can be subbed)
  • 2 quarts (1.9L) Chicken Stock/Broth
  • 1 (14 ounce can) Fire Roasted Diced Tomatoes
  • 1 pound (454g) Yellow Potatoes (Red or White can be subbed), cut into 1-inch chunks
  • 1 tablespoon (3g) Sea Salt
  • 2 teaspoons (2g) Freshly Ground Black Pepper
  • 1 each (1.5 pound) Meat from Rotisserie Chicken
  • ¾ cup (180ml) Freshly Squeezed Lime Juice
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Garnish

  • 1 cup (6g) Cilantro Sprigs
  • 8 ounce bag Jalapeno Kettle Chips (any flavor you like)
  • 1 each Avocado, sliced

Preparation

  1. In a large heavy bottomed pot over medium high heat, add the olive oil and being cooking the onions. When the onions are translucent and just starting to brown (about 2-3 minutes), add the garlic and cook for about 1-2 minutes longer.
  2. Add the smoked paprika, chili powder, cayenne, cumin, and oregano and cook for about 30 seconds to a minute, this will cook some of the raw flavor out of the spices.
  3. Immediately add the chicken stock/broth, tomatoes, potatoes, salt, and pepper.
  4. Allow the soup to come to a boil and then reduce the heat until it is at a simmer. Cook the soup until the potatoes are tender about 15-20 minutes.
  5. Once the potatoes are tender. Add the shredded meat from the rotisserie chicken and the lime juice. Stir to combine, and taste the soup to adjust for any seasoning.
  6. To serve the soup, ladle some into a bowl and serve with the kettle chips, avocado, and cilantro.
  7. Enjoy!

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Nutrition Facts Per Serving

Calories

350

Fat

17g

Sodium

1200mg

Cholesterol

95g

Vitamin C

19.7mg

Carbohydrates

24g

Fiber

4g

Protein

26g

Potassium

466mg

Sugar

3g

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