Creamy Chicken and Potato Soup

Name: Creamy Chicken and Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 serving
Ingredients: 2 tbsp olive oil; 1 large yellow onion; 4 medium white potatoes; 1/2 tsp kosher salt; 4 oz can Hatch green chiles; 3 cloves garlic; 2 tsp dried Mexican oregano; 1 pinch red pepper flakes; 4 cups chicken stock; 4 ears sweet corn; 1 cup peas; 6 ounces cotija cheese; 1 cup milk; 2 cups shredded chicken; fresh cracked black pepper

User Reviews

4.8

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6
Calories
585 kcal
Course
Soup
Cuisine
International

Creamy Chicken and Potato Soup

Sarah Armstrong

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This creamy chicken and potato soup is made with sweet and smoky hatch green chiles, tender chicken, hearty potatoes, and tons of veggies!

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Ingredients

Servings

2 tbsp olive oil
1 large yellow onion diced
4 medium white potatoes diced
1/2 tsp kosher salt
4 oz can Hatch green chiles diced (See Note 1)
3 cloves garlic minced
2 tsp dried Mexican oregano or traditional oregano
1 pinch red pepper flakes
4 cups chicken stock
4 ears sweet corn kernels sliced off (See Note 2)
1 cup peas fresh or frozen
6 ounces cotija cheese cubed (See Note 3)
1 cup milk
2 cups shredded chicken
fresh cracked black pepper to taste

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Instructions

Set a large stock pot (at least 5 quarts) over medium-high heat and add olive oil. When oil is hot, add onion and cook until translucent, 6 minutes.
Add the potatoes and salt. Cook until the edges of the potatoes are beginning to soften and turn a golden brown, about another 5 minutes.
Add the green chiles, garlic, oregano, and crushed red pepper flakes. Cook until the garlic is fragrant, about 30 seconds, then add the stock to the pan and bring to a boil.
Reduce heat to medium-low and simmer the soup until the potatoes are tender, 10 to 15 minutes.
Add the corn kernels, peas, cheese, milk and shredded chicken to the soup. Stir and bring back to a simmer for another 5 minutes. Taste and season with black pepper and additional salt, as needed.

Notes

If you can't find canned Hatch green chiles other substitutes can be any mild green chile: Green Bell Peppers, Anaheim Peppers, Poblano Peppers.
Using fresh sweet corn adds corn milk to the broth for a nuanced flavor. 3 cups frozen corn can be substituted if fresh is unavailable though.
Mexican Cotija cheese is a moister, fattier, and less salty version of feta. Queso fresco is a good substitute, if needed.

Nutrition Information

Show Details

Calories 585kcal (29%) Carbohydrates 68.4g (23%) Protein 27.5g (55%) Fat 22.5g (35%) Saturated Fat 7.3g (37%) Polyunsaturated Fat 3.3g Monounsaturated Fat 9.3g Trans Fat 0.3g Cholesterol 61.4mg (20%) Sodium 554.7mg (23%) Fiber 8.3g (33%) Sugar 12.9g (26%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 585 kcal

% Daily Value*

Calories	585kcal	29%
Carbohydrates	68.4g	23%
Protein	27.5g	55%
Fat	22.5g	35%
Saturated Fat	7.3g	37%
Polyunsaturated Fat	3.3g	19%
Monounsaturated Fat	9.3g	47%
Trans Fat	0.3g	15%
Cholesterol	61.4mg	20%
Sodium	554.7mg	23%
Fiber	8.3g	33%
Sugar	12.9g	26%