Tex-Mex Creamy Salsa Potato Soup with Chicken (Print Version)
Creamy Tex-Mex Salsa Potato Soup with Chicken offers a hearty, flavorful meal. This easy recipe combines tender chicken, potatoes, and a zesty salsa cream base.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
# Ingredients:
→ The Hearty Foundation
01 -
2 tbsp olive oil
02 -
1 large yellow onion, diced
03 -
4 cloves garlic, minced
04 -
1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
05 -
2 lbs Russet potatoes, peeled and diced into 1/2-inch cubes
06 -
6 cups low-sodium chicken broth
07 -
1 (10-oz) can diced tomatoes with green chilies, undrained
→ Tex-Mex Flavor Boosters
08 -
2 tsp chili powder
09 -
1 tsp ground cumin
10 -
1/2 tsp smoked paprika
11 -
1 cup jarred salsa (medium)
12 -
Salt and pepper to taste
→ Creamy Embrace
13 -
4 oz cream cheese, softened and cut into cubes
14 -
1/2 cup 2% milk
→ Fresh Finishes
15 -
1/4 cup fresh cilantro, chopped, for garnish
16 -
1 lime, cut into wedges, for serving
# Instructions:
01 -
Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 large yellow onion, diced, and cook for 3-4 minutes until softened. Stir in 4 cloves garlic, minced, and 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes. Cook until chicken is lightly browned, forming the base for your Tex-Mex Creamy Salsa Potato Soup with Chicken.
02 -
Stir in 2 lbs Russet potatoes, peeled and diced into 1/2-inch cubes. Pour in 6 cups low-sodium chicken broth and add 1 (10-oz) can diced tomatoes with green chilies, undrained. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.
03 -
Add 2 tsp chili powder, 1 tsp ground cumin, and 1/2 tsp smoked paprika to the pot. Stir in 1 cup jarred salsa (medium). Season the Tex-Mex Creamy Salsa Potato Soup with Chicken with salt and pepper to taste. Continue simmering for another 10-15 minutes, or until potatoes are fork-tender.
04 -
Once potatoes are tender, reduce the heat to low. Add 4 oz cream cheese, softened and cut into cubes, and 1/2 cup 2% milk. Stir continuously until the cream cheese is fully melted and the soup is smooth and creamy. Do not boil after adding dairy.
05 -
Allow the Tex-Mex Creamy Salsa Potato Soup with Chicken to gently simmer for 5 minutes, letting the flavors meld. Taste and adjust seasonings, adding more salt, pepper, or chili powder if desired. Ensure the soup is heated through before serving.
06 -
Ladle the warm Tex-Mex Creamy Salsa Potato Soup with Chicken into bowls. Garnish each serving generously with 1/4 cup fresh cilantro, chopped. Serve immediately with 1 lime, cut into wedges, on the side for a fresh squeeze.
# Notes:
01 -
For an extra kick, add a pinch of cayenne pepper or a diced jalapeño along with the garlic in Step 1.
02 -
Leftover Tex-Mex Creamy Salsa Potato Soup with Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or microwave.
03 -
Feel free to substitute the chicken breasts with boneless, skinless chicken thighs for a richer flavor, or use ground turkey for a leaner option.
04 -
Elevate your soup with toppings like shredded cheddar cheese, a dollop of sour cream, or crushed tortilla chips for added texture.
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
Cutting board
03 -
Chef's knife
04 -
Measuring cups and spoons
05 -
Potato peeler
06 -
Wooden spoon or ladle
# Nutrition Facts (Per Serving):
Calories: 475 kcal
Total Fat: 15 g
Total Carbohydrate: 39 g
Protein: 43 g