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Bowl of Mexican Green Chile Chicken and Potato Soup with fresh ingredients and spices.

Mexican Green Chile Chicken & Potato Soup

A delicious and hearty soup packed with flavors from green chiles, chicken, and spices, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken
  • 2 cups potatoes (peeled & diced)
  • 4 cups chicken broth
  • 1 can diced green chiles
  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • 2 teaspoons cumin
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
  2. Add the diced potatoes and cook for about 5 minutes.
Cooking
  1. Stir in the chicken broth, shredded chicken, diced green chiles, cumin, salt, and pepper.
  2. Bring the mixture to a boil, then reduce heat and simmer for about 20-25 minutes, or until the potatoes are tender.
  3. Adjust seasoning if necessary and serve warm.

Notes

Serve the soup topped with fresh cilantro, avocado slices, or cheese. It pairs well with tortilla chips or crusty bread. Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months.