Mexican Chicken Potato Soup

Warm up with a comforting bowl of Mexican Chicken Potato Soup, a flavorful fusion of hearty ingredients and bold spices. Tender chunks of chicken, creamy russet potatoes, and a medley of fresh vegetables simmer together in a seasoned broth infused with smoky paprika, cumin, and chili powder. This one-pot wonder is elevated with vibrant notes of lime juice and fresh cilantro, while canned diced tomatoes with green chilies add a touch of heat. Perfect for chilly nights or anytime you crave a comforting meal, this soup is ready in just 50 minutes and is great for serving a crowd. Garnish with a dollop of sour cream, crushed tortilla chips, and extra cilantro for the ultimate finishing touch. Whether you're searching for a satisfying dinner idea or a new way to enjoy classic Tex-Mex flavors, this Mexican-inspired twist on chicken potato soup is sure to delight your taste buds.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 3 medium russet potatoes
• 1 medium yellow onion
• 4 pieces garlic cloves
• 2 medium carrots
• 2 pieces celery stalks
• 1 14-ounce can canned diced tomatoes with green chilies
• 6 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh lime juice
• 0.25 cup fresh cilantro
• 2 tablespoons olive oil
• 0.25 cup sour cream (optional, for garnish)
• 1 cup tortilla chips (optional, for garnish)

Directions

Step 1

Dice the chicken breasts into bite-sized pieces. Peel and dice the potatoes into small cubes. Finely chop the onion, garlic, carrots, and celery.

Step 2

In a large soup pot, heat the olive oil over medium heat. Add the diced chicken and cook for 5-6 minutes, or until lightly browned. Remove the chicken from the pot and set aside.

Step 3

In the same pot, add the onion, garlic, carrots, and celery. Sauté for 4-5 minutes until the vegetables are softened.

Step 4

Stir in the cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute to toast the spices.

Step 5

Add the diced potatoes, cooked chicken, and canned diced tomatoes with green chilies to the pot. Pour in the chicken broth and stir to combine.

Step 6

Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the potatoes are tender.

Step 7

Stir in the fresh lime juice and chopped cilantro. Adjust seasoning to taste, adding more salt or lime juice if needed.

Step 8

Ladle the soup into bowls and garnish with a dollop of sour cream, crushed tortilla chips, and additional cilantro if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	3286.6 grams (3286.6g)

Amount per serving	% Daily Value*
Calories	2353

Total Fat 80.00g	103%
Saturated Fat 18.10g	91%
Polyunsaturated Fat 2.80g
Cholesterol 326mg	109%
Sodium 7444mg	324%
Total Carbohydrate 250.20g	91%
Dietary Fiber 28.90g	103%
Total Sugars 33.10g
Protein 160.40g	321%

Vitamin D 4IU	18%
Calcium 593mg	46%
Iron 20mg	112%
Potassium 6870mg	146%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.5%

Protein: 27.2%

Carbs: 42.4%