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Chicken Potato Soup Recipe

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.

Chicken Potato Soup Recipe with cilantro.

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CHICKEN POTATO SOUP RECIPE

All you need is a few minutes of prep and about 20 minutes to simmer this delicious, warm soup on the stove.

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 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 soup on Sunday and eat it all week long. It makes a great meal-prep addition. 

Chicken Potato Soup Recipe ingredients.

WHAT SIMPLE INGREDIENTS DO YOU NEED FOR THIS CHICKEN POTATO SOUP?

  • CHICKEN STOCK: TRY A HOMEMADE CHICKEN BROTH  or you can use vegetable broth

  • GARLIC

  • VEGETABLES: CARROTS, CELERY AND ONION

  • SPICES: OREGANO, CUMIN, CHILI POWDER {OTHER SPICES THAT WORK NICELY ARE ITALIAN SEASONING OR MEXICAN OREGANO}

  • RUSSET POTATOES {YOU CAN ALSO USE OTHER TYPES OF POTATOES LIKE YUKON GOLD POTATOES OR RED POTATOES}

  • RICE

  • DICED TOMATOES

  • CHICKEN BREASTS, WHOLE CHICKEN OR CHICKEN THIGHS {OR ANY LEFTOVER SHREDDED CHICKEN}

  • ROMA TOMATOES

  • LIME JUICE

  • FRESH HERBS: CILANTRO {YOU COULD ALSO USE FRESH THYME OR FRESH PARSLEY}

  • SALT AND BLACK PEPPER

Chicken Potato Soup Recipe in a white bowl.

HOW DO YOU MAKE CHICKEN POTATO SOUP?

SAUTE THE VEGETABLES: Heat the olive oil in a soup pot or large dutch oven or a pot. Add the garlic and onion and saute for 2 minutes over medium heat.

Add the carrots, celery, salt, pepper, oregano, cumin and chili powder and continue sautéing until the carrots are soft, about 4 minutes.

Chicken Potato Soup Recipe sauté the vegetables.

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.

ADD REMAINING INGREDIENTS: Stir in the shredded chicken or chunks of chicken, Roma tomatoes and lime juice and cook for two more minutes.

GARNISH: Serve with fresh cilantro, avocado, cheddar cheese and additional limes.

BLENDING THE SOUP: If you like a creamier soup you can use an immersion blender to blend half or all of the soup. 

STORAGE: You can store the leftover soup in an airtight container in the fridge for up to 5 days. 

Chicken Potato Soup Recipe with cilantro in a pot.

WAYS TO MODIFY MEIXCAN 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.

Chicken Potato Soup Recipe in a white bowl.

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 with logo.

Chicken Potato Soup Recipe on a white plate.

Chicken Potato Soup Recipe

Yield: 6-8
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

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.

Ingredients

  • 2 tablespoons olive oil
  • 6 cups chicken broth
  • 4-5 garlic cloves, minced
  • 1 small onion, diced
  • 2 large carrots, 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

  1. Heat the olive oil in a large dutch oven or a pot. Add the garlic and onion and saute for 2 minutes.
  2. Add the carrots, celery, salt, pepper, oregano, cumin and chili powder and continue sauteing until the carrots are soft, about 4 minutes.
  3. 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.
  4. Stir in the chicken, roma tomatoes and lime juice.
  5. 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.

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