Tex-Mex Creamy Salsa Potato Soup with Shredded Chicken (Print Version)
Tex-Mex creamy salsa potato soup with tender shredded chicken. A hearty, flavorful meal packed with zesty spices and comforting potatoes. Easy weeknight dinner.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: Gluten-Free
# Ingredients:
→ Hearty Soup Foundation
01 -
2 lbs Russet potatoes, peeled and diced into 1/2-inch cubes
02 -
6 cups low-sodium chicken broth
03 -
1 yellow onion, diced
04 -
4 cloves garlic, minced
05 -
2 tbsp olive oil
→ Tex-Mex Flavor Infusion
06 -
1 1/2 cups mild or medium chunky salsa
07 -
1 tbsp chili powder
08 -
1 tsp ground cumin
09 -
1 tsp smoked paprika
→ Creamy Richness & Protein
10 -
2 cups cooked shredded chicken
11 -
4 oz cream cheese, softened
12 -
1/2 cup whole milk
→ Fresh Accents & Seasoning
13 -
1/4 cup fresh cilantro, chopped, for garnish
14 -
1 lime, juiced
15 -
Salt and black pepper to taste
# Instructions:
01 -
Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat. Add 1 yellow onion, diced, and cook for 5-7 minutes until softened and translucent. Stir in 4 cloves garlic, minced, and cook for another minute until fragrant, being careful not to burn it.
02 -
Stir in 1 tbsp chili powder, 1 tsp ground cumin, and 1 tsp smoked paprika, cooking for 30 seconds until aromatic. Pour in 6 cups low-sodium chicken broth and 1 1/2 cups mild or medium chunky salsa. Bring the mixture to a gentle simmer.
03 -
Add 2 lbs Russet potatoes, peeled and diced into 1/2-inch cubes, to the pot. Cover and simmer for 15-20 minutes, or until the potatoes are fork-tender. This step is crucial for the creamy base of your Tex-Mex Creamy Salsa Potato Soup with Shredded Chicken.
04 -
Remove about 1 cup of cooked potatoes from the pot and mash them thoroughly with a fork or potato masher. Return the mashed potatoes to the pot, stirring well to slightly thicken the soup. This enhances the body of your Tex-Mex Creamy Salsa Potato Soup with Shredded Chicken.
05 -
Reduce the heat to low. Add 4 oz cream cheese, softened, and 1/2 cup whole milk, stirring continuously until the cream cheese is fully melted and smooth. Fold in 2 cups cooked shredded chicken and heat through for 2-3 minutes, ensuring the chicken is warmed.
06 -
Stir in the juice of 1 lime and 1/4 cup fresh cilantro, chopped. Season your Tex-Mex Creamy Salsa Potato Soup with Shredded Chicken generously with salt and black pepper to taste. Ladle into bowls and serve immediately.
# Notes:
01 -
For a spicier kick, use hot chunky salsa and add a pinch of cayenne pepper along with the other spices. You can also substitute Russet potatoes with Yukon Golds for an even creamier texture.
02 -
Leftover Tex-Mex Creamy Salsa Potato Soup with Shredded Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth if needed to thin.
03 -
Garnish with extra fresh cilantro, a dollop of sour cream or Greek yogurt, shredded cheddar cheese, or crushed tortilla chips for added texture and flavor.
04 -
To save time, use a rotisserie chicken for the shredded chicken component. You can also prep and dice your potatoes and onion ahead of time.
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
Cutting board
03 -
Chef's knife
04 -
Measuring cups
05 -
Measuring spoons
06 -
Potato masher (optional)
07 -
Ladle
# Nutrition Facts (Per Serving):
Calories: 348 kcal
Total Fat: 14 g
Total Carbohydrate: 37 g
Protein: 20 g