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Mexican Green Chile Chicken And Potato Soup
A Hearty and Flavorful Soup with Shredded Chicken, Tender Potatoes, and the Zesty Kick of Roasted Green Chiles
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts or thighs (shredded)
- 1 cup roasted green chiles (Hatch or Anaheim), diced
- 4 medium potatoes, peeled and diced
- 6 cups chicken broth
- 1 tsp ground cumin
- ½ tsp oregano
- Salt and pepper, to taste
- Juice of 1 lime
Optional Garnish:
- Chopped cilantro
- Sliced jalapeños
- Shredded cheese
1. Sauté Aromatics
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until softened, about 3–5 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
2. Add Chicken and Chiles
- Add the chicken to the pot and cook for 3–4 minutes, just until lightly browned.
- Stir in the roasted green chiles, cumin, and oregano.
3. Add Potatoes and Broth
- Pour in the chicken broth and add diced potatoes.
- Season with salt and pepper. Stir to combine and bring the mixture to a boil.
4. Simmer
- Reduce the heat to a simmer and cover the pot.
- Cook for 25–30 minutes, or until the potatoes are tender and the chicken is cooked through.
5. Shred the Chicken
- Remove the chicken from the pot, shred it with two forks, and return it to the soup.
6. Add Lime Juice
- Stir in the lime juice to brighten the flavors. Adjust seasoning with additional salt or pepper if needed.
7. Serve and Garnish
- Ladle the soup into bowls and garnish with chopped cilantro, jalapeños, or shredded cheese if desired.
- Serve warm.
This Mexican Green Chile Chicken and Potato Soup is hearty, flavorful, and perfect for a comforting meal on a chilly day! 🍲✨
