This Chicken Potato Soup from Mexico is best served the next day after cooking, as it becomes more flavorful. You may want to add black beans and cooked rice to make it more filling.
It’s a perfect alternative to regular chicken soup or noodles, especially on a cold and rainy evening.
- chicken - 1 1/2 cups, cooked
- potato - 2 cups, cut into cubes
- corn - 1 cup
- green chilis - 1 can, diced
- olive oil - 2 tsp
- green onions - 1/2 cup, sliced
- garlic - 1 tsp, minced
- cumin - 3/4 tsp, ground
- cumin seed - 3/4 tsp
- chicken broth - 4 cups
- salt and pepper - to taste
- Heat oil in Dutch oven or in large saucepan over medium heat.
- Add onions, garlic, ground cumin and cumin seed.
- Sauté 5 minutes.
- Add chicken broth, chiles, corn, potatoes, chicken, salt and pepper. Bring to a boil.
- Cover, reduce heat and simmer 15 minutes.
Garnishes: Serve with baked corn tortillas strips, cheese, avocado, and cilantro, if desired.
Optional Toppings: Baked corn tortilla strips, diced avocado, shredded Monterey Jack cheese, chopped cilantro
Here’s a Mexican Soup video:
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