Mexican Chicken Potato Soup Recipe

Name: Mexican Chicken Potato Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 6 cups chicken broth; 4 garlic cloves (minced); 1 small onion (diced); 2 large carrots (peeled and diced); 2 celery stalks (leaves and stalks diced); 1/2 teaspoon salt; 1/8 teaspoon black pepper; 1 tablespoon (oregano {if you have Mexican oregano that works great}); 1 teaspoon cumin; 1 teaspoon chili powder; 3-4 medium sized yukon gold potatoes (diced into small chunks); 1/4 cup white long grain rice; 1 - 15 ounce can of diced tomatoes; 2 cups shredded chicken {I like to use leftover chicken or rotisserie chicken}; 2 Roma tomatoes (chopped); 1 lime (juiced); Fresh cilantro (for garnish); Avocado (diced)

Mexican Chicken Potato Soup Recipe is a hearty soup recipe that has a Southwest twist on it using warm spices, lime juice, cilantro and topped with Roma tomatoes.

Prep15 min
Cook25 min
Total40 min
Makes6 servings
Calories258

Ingredients

6 servings

2 tablespoons olive oil
6 cups chicken broth
4 garlic cloves (minced)
1 small onion (diced)
2 large carrots (peeled and diced)
2 celery stalks (leaves and stalks diced)
1/2 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon (oregano {if you have Mexican oregano that works great})
1 teaspoon cumin
1 teaspoon chili powder
3-4 medium sized yukon gold potatoes (diced into small chunks)
1/4 cup white long grain rice
1 - 15 ounce can of diced tomatoes
2 cups shredded chicken {I like to use leftover chicken or rotisserie chicken}
2 Roma tomatoes (chopped)
1 lime (juiced)
Fresh cilantro (for garnish)
Avocado (diced)

Method

1
Heat the olive oil in a large dutch oven or a pot. Add the garlic and onion and saute for 2 minutes.
2
Add the carrots, celery, salt, pepper, oregano, cumin and chili powder and continue sauteing until the carrots are soft, about 4 minutes.
3
Add in the broth, potatoes, rice and diced tomatoes, turn the heat to medium-low and simmer with a lid on for about 15-20 minutes, or until the rice and potatoes are cooked through.
4
Stir in the chicken, roma tomatoes and lime juice. Let cook for another 2-3 minutes. Serve with fresh cilantro, avocado and additional limes.

Notes

If you want to use chicken breasts instead of leftover chicken you can dice the raw chicken and add it to the pot with the rice and potatoes and let it cook in the soup. If you like spice add jalapeno, cayenne red pepper and crushed red pepper. Make sure to keep the potatoes diced the same size and on the smaller side to help them cook evenly.