Description
A creamy, zesty soup blending tender chicken and hearty gold potatoes with a smoky punch of roasted green chiles. Perfect for cold nights and family dinners.
Ingredients
Scale
- 1.5 lbs chicken breast, cubed
- 3 large gold potatoes, peeled and diced
- 1 can (4 oz) roasted green chiles
- 4 cups chicken broth
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 cup heavy cream
- 2 tbsp olive oil
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat and sear chicken until golden brown. Remove chicken and set aside.
- Sauté diced onion and garlic in the same pot until translucent.
- Stir in ground cumin and cook for 1 minute until fragrant.
- Add chicken broth and scrape the bottom of the pot to release brown bits. Return chicken to the pot and add diced potatoes.
- Simmer on low for 20 minutes or until potatoes are fork-tender.
- Stir in roasted green chiles and simmer for another 5 minutes.
- Turn heat to low and whisk in heavy cream until combined and creamy.
- Garnish with fresh cilantro and serve hot.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Mexican-inspired