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!
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.