Chicken Potato Soup Recipe is a hearty soup recipe that has a Southwest twist on it using warm spices, lime juice, cilantro and topped with Roma tomatoes. This soup is tart, sweet, spicy and is filled with shredded chicken, potatoes, vegetables, spices, rice and your favorite soup toppings.
All you need is a few minutes of prep and about 20 minutes for this this delicious, warm Chicken Potato Soup Recipe.
If you love classic chicken noodle soup you have to try this chicken potato soup recipe.
It is the best thing on cold nights. When we lived in Chicago there was a local Mexican restaurant that I would eat at with coworkers and this was a soup they served. It was my kind of comfort food.
This soup is a hearty meal that mixes together vegetables, diced tomatoes, tender potatoes, brown rice, warm spices and shredded chicken.
It is one of my favorite soups and my whole family loves it too. I think garnishes is what really adds the finishing touches. I personally love the Roma tomatoes that are added at the end to the soup and the tangy lime juice. If you don’t like the large tomato chunks you can diced the tomatoes smaller or leave them out.
If you are a fan of cilantro it helps takes this easy soup to the next level.
When I need a big bowl of comfort this is the soup I always make.
If you would prefer making a slow cooker version try this Slow Cooker Mexican Chicken Lime Soup, which is similar to today’s Chicken Potato Soup Recipe.
I often will simmer a big pot of this homemade soup on Sunday and eat it all week long. It makes a great meal-prep addition.
Recipe Ingredients
- Chicken Stock: try a homemade chicken broth or you can use vegetable broth
- Vegetables: The carrot, celery and onion are the vegetables I add to this soup.
- Spices: The spices in this soup work well together. I used oregano, cumin and chili powder.
- Russet Potatoes: you also can use yukon gold potatoes or red potatoes
- Rice: I love adding rice to this soup. You can do basmati, jasmine rice or brown rice.
- Diced Tomatoes
- Boneless Skinless Chicken Breasts: I used chicken breasts but you can use leftover rotisserie chicken, chicken tenderloins or chicken thighs.
- Roma Tomatoes: Fresh roma tomatoes are added to this soup. If you prefer cooked tomatoes you can add canned diced tomatoes instead.
- Lime Juice: The lime juice adds a touch of citrus, sweetness to the soup.
- Fresh Herbs: Fresh parsley, fresh cilantro or fresh thyme work great in this soup.
How Do You Make Chicken Potato Soup
Step 1. Sauté the Vegetables: Heat the olive oil in a large pot or large dutch oven or a pot. Add the garlic and onion and sauté for 2 minutes over medium heat.
Step 2. Add Vegetables & Spices: Add the carrots, celery, salt, pepper, oregano, cumin and chili powder and continue sautéing until the carrots are soft, about 4 minutes.
Step 3. Simmer: Add in the broth, potatoes, rice and diced tomatoes, turn the heat to medium-low and simmer with a lid on for about 15-20 minutes, or until the rice and potatoes are cooked through. If you want a creamier soup you can add heavy cream or whole milk at the end to make a creamy chicken potato soup recipe.
Step 4. Add Remaining Ingredients: Stir in the shredded chicken or chunks of chicken, Roma tomatoes and lime juice and cook for two more minutes.
Step 5. Garnish: Serve with red pepper flakes, fresh cilantro, avocado, cheddar cheese and additional limes.
STORAGE: You can store the leftover soup in an airtight container in the fridge for up to 5 days.
TIP: If you like a creamier soup you can use an immersion blender to blend half or all of the soup.
Ways to Modify Mexican Chicken Soup
- Vegetables: You can add other vegetables to this soup. Some I like are bell peppers, poblanos, zucchini, green beans and green onions.
- Greens: You could easily add greens into this soup like spinach or swiss chard.
- Beans: Beans would be a nice addition. I like to add black beans, white beans, pinto beans or red beans.
- Spices: You can mix up the spices you use. Some others I like are paprika, chipotle chili pepper or smoked paprika.
- Cheese: We love adding cheese to this soup. Try sharp cheddar, pepper jack or cotija cheese.
What to Serve with Healthy Chicken Potato Soup
- Salads: Salads are always a great addition to a meal. I love this Lemon Arugula Salad, Tomato Cucumber Feta Quinoa Salad, Easy Mango Cabbage Coleslaw.
- Sides: You could serve a variety of other sides with this soup like 4 Ingredients Cheesy Orzo Recipe, Vegetarian Enchiladas Recipe, Mexican Zucchini or Chilaquiles Rojos Recipe.
- Salsa and Dips: I often like to add salsa or other dips and chips on the side. Try this Homemade Salsa Recipe, Cowboy Caviar, Easy Guacamole Recipe or this Mango Black Bean Salsa Recipe.
Other Soup Recipes You Might Like:
- MOROCCAN CARROT RED LENTIL SOUP
- INSTANT POT TURKEY CHILI
- LEMON LENTIL SOUP
- LEBANESE LENTIL SOUP
- LENTIL SWEET POTATO SOUP
- HOMEMADE MINESTRONE SOUP
Chicken Potato Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 6 cups chicken broth
- 4 garlic cloves, minced
- 1 small onion,, diced
- 2 large carrots,, peeled and diced
- 2 celery stalks,, leaves and stalks diced
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon,, oregano {if you have Mexican oregano that works great}
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 3-4 medium sized yukon gold potatoes,, diced into small chunks
- 1/4 cup white long grain rice
- 1 – 15 ounce can of diced tomatoes
- 2 cups shredded chicken {I like to use leftover chicken or rotisserie chicken}
- 2 Roma tomatoes,, chopped
- 1 lime,, juiced
- Fresh cilantro,, for garnish
- Avocado,, diced
Instructions
- Heat the olive oil in a large dutch oven or a pot. Add the garlic and onion and saute for 2 minutes.
- Add the carrots, celery, salt, pepper, oregano, cumin and chili powder and continue sauteing until the carrots are soft, about 4 minutes.
- Add in the broth, potatoes, rice and diced tomatoes, turn the heat to medium-low and simmer with a lid on for about 15-20 minutes, or until the rice and potatoes are cooked through.
- Stir in the chicken, roma tomatoes and lime juice.
- Let cook for another 2-3 minutes. Serve with fresh cilantro, avoacdo and additional limes.
Notes
- If you want to use chicken breasts instead of leftover chicken you can dice the raw chicken and add it to the pot with the rice and potatoes and let it cook in the soup.
- If you like spice add jalapeno, cayenne red pepper and crushed red pepper.
- Make sure to keep the potatoes diced the same size and on the smaller side to help them cook evenly.
