Name: Cilantro Chicken Potato Soup
Prep time: 20 min
Cook time: 20 min
Ingredients: 2 cups Roasted/Rotisserie Chicken, diced (apprx. 1 ½ lbs of chicken); 6 cups Chicken Stock, I like low-sodium; 2 cups Cilantro, chopped; 2 ½ cups Potatoes, diced (I used Russett, but you could use Yukon); 1 ½ cups Celery, chopped; 1 cup Bell Pepper, diced (any color); 1 Jalapeno, diced (devain for less heat if desired); 1 cup corn, fresh or frozen is fine; 1 4 oz can Green Chiles; 3/4 cup White Onion, diced; 2 Limes, juiced; 2 tsp Cumin, ground; 1 tsp Salt (a little extra if roasting chicken); 1 tsp Black Pepper, ground (a little extra if roasting chicken); 1/2 tsp Garlic Powder (a little extra if roasting chicken); 1-2 tbsp Extra Virgin Olive Oil (EVOO_)

Looking for a new fall comfort-food favorite? This Cilantro Chicken Potato Soup is the zesty, delicious, and satisfying soup you’ve been waiting for!

Jump to Recipe

Close up to chicken, potato and cilantro soup on a white napkin.

Greetings Fall Foodies!

It’s Fall! Or at least that’s what the calendar says. Here in South Florida we’ve finally dipped into the mid-eighties…so yea Fall?! Regardless of the temps outside, I’m ready for Fall and you know what that means? Soups! And we all know my love of soups. This Cilantro Chicken Potato Soup is the perfect new comfort food you didn’t know you needed!

Soup-tastic

I got the idea for this Cilantro Chicken Potato Soup while waiting for a plane at the Salt Lake City Airport. I ordered a similar soup at a restaurant, in my terminal, and it got me thinking how great this would be on a cold Fall Day. It’s full of chicken, potatoes, and loads of cilantro. It’s healthy and fairly light, but it’s satisfying enough to be a meal on its own.

I start by roasting my chicken in the oven. Turn the oven to 425 degrees, sprinkle your chicken breasts with a little EVOO (extra virgin olive oil) salt, pepper, and garlic powder. Roast for about 10 minutes each side, or until cooked through. Cool and chop into small pieces. If you’d rather skip this step to save time, you can certainly use a rotisserie chicken instead.

While the chicken is cooking, I sauté the celery, onions, bell and jalapeño peppers for about 5 minutes. Next, I add the potatoes and cook for about 5 minutes before adding my stock. I boil until the potatoes are tender, approximately 8-10 minutes. I mix in the corn, can of green chiles, chicken and all the spices. Finally, I add the Cilantro and Lime right before serving.

*Always taste-test your masterpiece to see if you need to add any more salt or pepper.

Large bowl filled with chicken, potato and cilantro soup. Sitting on a white napkin and brown table.

Ladle It Up!

The great thing about this soup is it’s versatility. I’ve made it with white sweet potatoes and used zucchini instead of peppers, both changes were delicious. You could even try adding black or pinto beans for added fiber, just add a cup more of stock if you do.

The whole family loves this Cilantro Chicken Potato Soup, my kids love it with warm bread and my husband and I love it with a few tortilla chips and hot sauce. It’s a healthy and delicious soup and I promise this will be your new “comfort-food” classic in no time!

Happy Eating!

~Nancy Stanton

Bowl filled with chicken, cilantro, potato and peppers, in broth. Sitting on napkin and brown table.

If you enjoyed this recipe here are a few more to try!

Also, if you are exhausted and looking for fun and easy weeknight options, check out my friend Danielle’s post, (creator of The Creative Bite), on The Best Meal Kit Delivery Service. She gives her opinion on the best meal kit delivery services out there. It’s a great read, so go check it out!

Cilantro Chicken Potato Soup

Looking for a new fall comfort-food favorite? This Cilantro Chicken Potato Soup is the zesty, delicious, and satisfying soup you've been waiting for!

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 20 mins

Course Soup

Cuisine American, Tex-Mex

Ingredients

2 cups Roasted/Rotisserie Chicken, diced apprx. 1 ½ lbs of chicken
6 cups Chicken Stock, I like low-sodium
2 cups Cilantro, chopped
2 ½ cups Potatoes, diced I used Russett, but you could use Yukon
1 ½ cups Celery, chopped
1 cup Bell Pepper, diced (any color)
1 Jalapeno, diced devain for less heat if desired
1 cup corn, fresh or frozen is fine
1 4 oz can Green Chiles
3/4 cup White Onion, diced
2 Limes, juiced
2 tsp Cumin, ground
1 tsp Salt a little extra if roasting chicken
1 tsp Black Pepper, ground a little extra if roasting chicken
1/2 tsp Garlic Powder a little extra if roasting chicken
1-2 tbsp Extra Virgin Olive Oil (EVOO_)

Instructions

Pre-heat oven to 425 degrees
Drizzle a small amount of EVOO on chicken breasts, sprinkle salt, pepper, and garlic powder on chicken.
Roast for 20 minutes, flipping half way through. Cook until breasts are cook through and juices are clear. Set aside to cool and then chop.
Heat a pan, over medium heat, and add 1 tbsp of EVOO.
Saute the celery, onion, bell and jalapeno for apprx. 5 min.
Add potatoes and cook for about 5 minutes.
Add 6 cups stock to pot and bring to a boil. Reduce to a simmer and cook until potatoes are fork tender.
Add corn, green chiles, and spices and stir. Taste to see if more spices are needed.
Add chopped chicken and stir to incorporate.
Add juice of two limes and cilantro right before serving.
Serve with warm bread, chips or a salad.
Enjoy!

Notes

You can make substitutions if you so desire.

I’ve used white sweet potatoes in place of potatoes.
I’ve used zucchini instead of peppers, but in addition to, would also be great.
You could add beans if you wanted extra fiber, just add a bit more stock if you do so.
Rotisserie Chicken is a great substitute if you don’t want to roast your own.

This soup is very versatile, feel free to get creative!

Keyword Cilantro Chicken Potato Soup