Tex-Mex Creamy Chicken Potato Salsa Soup (Print Version)
Creamy Tex-Mex chicken potato salsa soup delivers a comforting, flavorful meal. Hearty potatoes, tender chicken, and a zesty salsa cream base make this a family favorite.
# 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 -
1 tbsp olive oil
02 -
1 lb boneless, skinless chicken breasts
03 -
2 lbs Russet potatoes, peeled and diced into 1-inch cubes
04 -
6 cups low-sodium chicken broth
→ Tex-Mex Flavor Fiesta
05 -
1 medium yellow onion, diced
06 -
3 cloves garlic, minced
07 -
1 1/2 cups chunky mild or medium salsa
08 -
1 tbsp chili powder
09 -
1 tsp ground cumin
10 -
1/2 tsp dried oregano
11 -
Salt and freshly ground black pepper to taste
→ Creamy Embrace
12 -
4 oz cream cheese, softened
13 -
1/2 cup milk (2% or whole)
14 -
1 cup shredded Monterey Jack or Colby-Jack cheese
→ Fresh Finishes
15 -
1/4 cup fresh cilantro, chopped, for garnish
16 -
1 lime, cut into wedges, for serving
# Instructions:
01 -
Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add 1 lb boneless, skinless chicken breasts, season with salt and pepper, and sear until lightly browned, about 3-4 minutes per side. Remove chicken from the pot and set aside.
02 -
Reduce heat to medium. Add 1 medium yellow onion, diced, to the pot and cook until softened, about 5-7 minutes. Stir in 3 cloves garlic, minced, and cook for another minute until fragrant.
03 -
Add 2 lbs Russet potatoes, diced, 6 cups low-sodium chicken broth, 1 1/2 cups chunky mild or medium salsa, 1 tbsp chili powder, 1 tsp ground cumin, and 1/2 tsp dried oregano. Bring to a boil, then reduce heat to a simmer. This forms the flavorful base for your Tex-Mex Creamy Salsa Potato Soup with Chicken.
04 -
Return the seared chicken breasts to the pot. Cover and simmer for 15-20 minutes, or until the potatoes are fork-tender and the chicken is cooked through. Remove chicken, shred it using two forks, then return it to the soup.
05 -
In a small bowl, whisk together 4 oz softened cream cheese and 1/2 cup milk (2% or whole) until smooth. Stir this creamy mixture into the simmering soup until fully incorporated, ensuring no lumps remain.
06 -
Stir in 1 cup shredded Monterey Jack or Colby-Jack cheese until it has completely melted and the soup is smooth and creamy. Season your Tex-Mex Creamy Salsa Potato Soup with Chicken with salt and freshly ground black pepper to taste, adjusting as needed.
07 -
Ladle the warm Tex-Mex Creamy Salsa Potato Soup with Chicken into individual bowls. Garnish generously with 1/4 cup fresh cilantro, chopped. Serve immediately with 1 lime, cut into wedges, for a bright, zesty finish.
# Notes:
01 -
Spice Level Adjustment: For a spicier kick in your Tex-Mex Creamy Salsa Potato Soup with Chicken, use hot salsa, add a pinch of cayenne pepper, or include a diced jalapeño with the onion.
02 -
Storage Tip: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if it's too thick.
03 -
Serving Suggestions: Enhance your soup with extra toppings like a dollop of sour cream, sliced avocado, crushed tortilla chips, or a sprinkle of extra shredded cheese for added texture and flavor.
04 -
Thicker Soup Option: For an even thicker, heartier soup, mash about 1/4 to 1/2 of the cooked potatoes directly in the pot with a potato masher before adding the cream cheese and milk.
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
Cutting board
03 -
Chef's knife
04 -
Measuring cups and spoons
05 -
Ladle
# Nutrition Facts (Per Serving):
Calories: 430 kcal
Total Fat: 17 g
Total Carbohydrate: 39 g
Protein: 32 g