Best 3 Mexican Chicken Potato Soup Recipes
**Discover a Flavorful Fusion: Mexican Chicken Potato Soup Recipes to Delight Your Taste Buds**
Indulge in a culinary journey that harmoniously blends the bold flavors of Mexican cuisine with the comforting warmth of a classic potato soup. Our collection of Mexican chicken potato soup recipes offers a symphony of tastes that will tantalize your palate and leave you craving for more. From the smoky richness of chipotle peppers to the vibrant freshness of cilantro, these soups are a delightful fusion of Mexican spices and traditional ingredients. Whether you prefer a creamy, smooth texture or a hearty, chunky consistency, our recipes cater to every taste preference. Get ready to embark on a culinary adventure that will transport you to the vibrant streets of Mexico, all from the comfort of your own kitchen.
CHICKEN POTATO SOUP
Just like chicken noodle soup, but with potatoes instead of noodles!
Provided by Delittrell
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Season chicken with seasoned salt and pepper.
- Heat vegetable oil in a large soup pot over medium-high heat. Cook chicken until no longer pink in the center, about 5 minutes.
- Add onion to pot and cook until almost translucent, about 5 minutes. Add garlic and cook until slightly browned, about 2 minutes more.
- Stir broth, water, celery, carrots, and potatoes into the pot. Cook until carrots and potatoes are tender, 15 to 20 minutes.
- Taste and adjust seasoning with salt, pepper, and cayenne.
Nutrition Facts : Calories 309.3 calories, Carbohydrate 40.5 g, Cholesterol 35.3 mg, Fat 9 g, Fiber 5.9 g, Protein 16.8 g, SaturatedFat 1.3 g, Sodium 1301.7 mg, Sugar 5.9 g
MEXICAN CHICKEN POTATO SOUP
I enjoy this recipe because it is a great way to warm up during those nice fall nights. It is diabetic-friendly and is very tasty. It only contains 288 calories, 9g of fat, 25g of carbs and 28g of protein. Really healthy!
Provided by tasyanituna
Categories Stocks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F Place peppers on foil-lined baking sheet. Roast for 20 minutes or until blackened, turning occasionally. Wrap peppers up in foil to steam. Let stand 15 minutes. Remove skin and seeds from peppers and chop.
- Heat oil in Dutch oven over medium heat. Add onions, garlic, ground cumin and cumin seed. Saute 5 minutes. Add chicken broth, reserved peppers, corn, potatoes and chicken. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Serve with baked corn tortilla strips, avocado, and cilantro, if desired.
- *May substitute 1 (4-oz.) can diced green chiles.
Nutrition Facts : Calories 329.2, Fat 10.7, SaturatedFat 2.6, Cholesterol 52.5, Sodium 362.5, Carbohydrate 31.6, Fiber 3.3, Sugar 5.9, Protein 31.2
LOADED MEXICAN CHICKEN AND POTATO SKILLET
Serve this easy Mexican skillet dinner for a quick weeknight meal.
Provided by Jessica Walker
Categories Entree
Time 40m
Yield 5
Number Of Ingredients 9
Steps:
- In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add potatoes; cover and cook 12 to 15 minutes, stirring occasionally, until thoroughly heated (potatoes will not brown). Transfer to bowl; keep warm.
- In same skillet, heat remaining 1 tablespoon oil. Add chicken; cook 5 to 7 minutes, stirring occasionally, until no longer pink. Stir in potatoes and tomatoes; cook 2 to 3 minutes longer or until thoroughly heated. Sprinkle evenly with bacon pieces, 3 tablespoon of the onions and the cheese. Reduce heat to low; cover and cook 5 to 6 minutes longer or until cheese is melted.
- Meanwhile, in small bowl, stir sour cream and taco seasoning mix until well blended. Serve skillet dinner with sour cream mixture and remaining 1 tablespoon onions.
Nutrition Facts : Calories 610, Carbohydrate 28 g, Cholesterol 135 mg, Fat 5 1/2, Fiber 3 g, Protein 38 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 4 g, TransFat 1 g
Tips:
- Use fresh ingredients whenever possible. This will give your soup the best flavor.
- Don't be afraid to experiment with different types of chicken. You can use boneless, skinless chicken breasts, thighs, or drumsticks. You can also use a combination of different types of chicken.
- Cook the chicken until it is cooked through. This will help to prevent the soup from becoming too watery.
- Add the potatoes to the soup after the chicken is cooked. This will help to prevent them from becoming overcooked.
- Season the soup to taste. You can add salt, pepper, garlic powder, onion powder, or other spices to taste.
- Garnish the soup with fresh cilantro or parsley before serving. This will add a pop of color and flavor.
Conclusion:
This Mexican chicken potato soup is a delicious and hearty dish that is perfect for a cold night. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and flavorful soup, give this recipe a try. You won't be disappointed!
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