- (Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Soups & StewsChicken Soups: Chili - Y >  Mexican Chicken Potato Soup



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



4 servings  - Makes 4 (2 cup) servings.
Preparation Time: 10 Minutes 
Cooking Time: 1 Hour 
• 4 Anaheim chile peppers*
  *May substitute 1 (4-oz.) can diced green chiles

• 2 teaspoons olive oil
• 1/2 cup sliced green onions
• 1 teaspoon bottled garlic
• 3/4 teaspoon ground cumin
• 3/4 teaspoon cumin seed
• 4 cups reduced sodium chicken broth
• 1 cup fresh or frozen corn
• 2 cups cubed red potatoes
• 1 1/2 cups cooked chicken (leftover or from a rotisserie chicken)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Optional Toppings: Baked corn tortilla strips, diced avocado, shredded Monterey Jack cheese, chopped cilantro
Preheat oven to 450 degrees.

2. Place peppers on a 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.

3. 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 tortillas strips, cheese, avocado, and cilantro, if desired.

This soup is best served a day after it’s made, as the flavors meld and become more pronounced. Serve with a green salad with jicama and oranges.
Nutrition per serving:
Calories: 240;  Carbohydrates: 26 g; Fat: 6 g; Fiber: 3 g; Cholesterol: 49 mg; Protein: 23 g; Sodium: 781 mg; Potassium: 737 mg; Vitamin C: 32 mg

United States Potato Board - 


 Chicken Soups: Chili - Y  |  Chili, Slow Cooker White Chili  |  Chili, Buffalo Chicken Chili  |  Chili, Chicken Chili  |  Chili, Chicken & Black Bean Chili  |  Chili, Chicken Chili with Dumplings  |  Chili, Low Fat White Chili  |  Chili, Rotisserie Chicken Chili  |  Chili, White Chili  |  Chili, White Chicken Chili  |  Chipotle Chicken Soup  |  Cilantro Chicken Soup  |  Cock A Leekie with Tender Prunes  |  Coconut Almond Chicken Stew  |  Cranberry Chicken Stew  |  Creamy Brie, Rice & Chicken Bisque  |  Curried Thai Sweet Potato Chicken Soup  |  Double Roasted Tuscan Chicken Soup  |  Fennel and Chicken Stew  |  Hearty Chicken & Rice Soup  |  Holy Moly Chicken Pasole  |  Lemon Velvet Chicken Rice Soup  |  Louisiana Chicken & Shrimp Gumbo  |  Mexican Chicken and Bean Soup  |  Mexican Chicken Potato Soup  |  Morimoto Chicken Noodle Soup  |  Mulaga Tawny Soup (1818)  |  Mullagatawney (1893)  |  Mulligatawney Soup  |  Quinoa, Chicken & Spinach Soup  |  Shorba Bi Djaj  |  Slow Cooked Chicken Noodle Soup  |  Smoky Chicken & Poblano Chowder  |  Southwestern Chicken Corn Chowder  |  Spicy Chicken & Sweet Potato Soup  |  Spicy Caribbean Soup  |  Spicy Chicken & Sausage Gumbo  |  Tebeet, Iraqi Jewish Cholent  |  Thai Chicken & Coconut soup  |  Thai Chicken Cilantro Soup  |  Thai Chicken Noodle Soup  |  Tortilla Soup  |  Tortilla Rice Soup  |  Velvet Chicken & Corn Soup  |  West African Stew  |  Wild Rice & Chicken Chowder  |  Winter White Chicken Stew  |  Wonton Soup  |  Yosemite Chicken Stew and Dumplings 


Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages