Cozy Green Chile Chicken Soup with Potatoes and Salsa Verde
This cozy green chile chicken soup is a creamy, comforting bowl filled with tender potatoes, juicy chicken, and a generous kick of green chiles, making every spoonful a warm, flavorful hug with a spicy twist.
Equipment
- cutting board to chop the potatoes and chicken
- chef's knife to chop the potatoes and chicken
- soup pot or dutch oven for combining all ingredients and simmering the soup
- measuring cups and spoons for accurately measuring ingredients
- whisk to combine the liquid soup ingredients
- wooden spoon to stir the soup as it simmers
- can opener to open the cans of soup and green chiles
- soup ladle to serve the soup into bowls
Ingredients
- 6-8 medium russet potatoes
- 2 cans cream of chicken soup (10.5 ounces each)
- 1-¼ cups milk (one soup can full)
- 1-¼ cups water (one soup can full)
- 2 cans green chiles (4 ounces each)
- ¼ cup salsa verde
- 1-½ cups diced cooked chicken
- salt and pepper to taste
Instructions
- Peel and dice the potatoes into roughly 1-inch pieces. Boil until fork tender, 10-12 minutes.
- While the potatoes are cooking, combine the cream of chicken soup, milk, and water in a large soup pot, whisking to combine.
- Add in cumin, garlic powder, green chiles, salsa verde, and diced chicken. Heat on low, stirring occasionally.
- When potatoes are done, drain in a colander and add to soup mixture.
- Simmer soup pot on the stove over low/medium heat until everything is heated through and the soup has thickened slightly. Add salt and pepper to taste. The longer it simmers, the better the flavor will be!
Notes
This soup is great to make ahead; the longer the soup sits, the more the flavors meld and the chiles intensify. YUM!
If the soup is too thick, add more milk or broth. If the soup is too thin, you can mash a few of the potatoes into the soup to help thicken the broth.
If the soup is too thick, add more milk or broth. If the soup is too thin, you can mash a few of the potatoes into the soup to help thicken the broth.