Tex-Mex Creamy Salsa Chicken Potato Soup (Print Version)
Tex-Mex creamy salsa chicken potato soup offers a comforting, flavorful meal. Hearty potatoes, tender chicken, and a zesty salsa cream base make this a family favorite.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Tex-Mex
Dietary: Gluten-Free
# Ingredients:
→ Hearty Soup Foundation
01 -
2 lbs Yukon Gold potatoes, peeled and 1/2-inch diced
02 -
6 cups low-sodium chicken broth
03 -
1 large yellow onion, diced
04 -
4 cloves garlic, minced
05 -
2 tbsp extra virgin olive oil
→ Savory Chicken & Spice Infusion
06 -
1 1/2 lbs boneless, skinless chicken breasts, cooked and shredded
07 -
1 tbsp chili powder
08 -
1 tsp ground cumin
09 -
1 tsp smoked paprika
10 -
1 tsp kosher salt, plus more to taste
11 -
1/2 tsp black pepper, plus more to taste
→ Creamy Tex-Mex Swirl
12 -
1 1/2 cups medium salsa
13 -
4 oz cream cheese, softened
14 -
1/2 cup heavy cream
15 -
1 cup shredded Monterey Jack cheese
→ Fresh Finishes & Zesty Accents
16 -
1 lime, juiced
17 -
1/4 cup fresh cilantro, chopped, for garnish
# Instructions:
01 -
Heat 2 tbsp extra virgin olive oil in a large pot or Dutch oven over medium heat. Add 1 large yellow onion, diced, and cook until softened and translucent, about 5-7 minutes. Stir in 4 cloves garlic, minced, and cook for another minute until fragrant, being careful not to burn it.
02 -
Add 2 lbs Yukon Gold potatoes, peeled and 1/2-inch diced, to the pot. Pour in 6 cups low-sodium chicken broth. Stir in 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are fork-tender. This forms the hearty base for your Tex-Mex Creamy Salsa Potato Soup with Chicken.
03 -
Once the potatoes are tender, stir in 1 1/2 lbs boneless, skinless chicken breasts, cooked and shredded, and 1 1/2 cups medium salsa. Heat through for 2-3 minutes, ensuring all ingredients are well combined and warm. This step infuses the soup with a rich Tex-Mex flavor.
04 -
Reduce heat to low. Add 4 oz cream cheese, softened, and 1/2 cup heavy cream to the soup, whisking gently until smooth and fully incorporated. Stir in 1 cup shredded Monterey Jack cheese until melted and creamy, creating the signature texture of this Tex-Mex Creamy Salsa Potato Soup with Chicken. Do not boil after adding dairy.
05 -
Taste the Tex-Mex Creamy Salsa Potato Soup with Chicken and adjust seasoning with more kosher salt and black pepper if needed. Stir in the juice of 1 lime for a bright, zesty finish that cuts through the richness and enhances the overall flavor profile.
06 -
Ladle the hot soup into bowls. Garnish generously with 1/4 cup fresh cilantro, chopped. Serve immediately and enjoy this comforting, flavorful meal. For an extra kick, a dollop of sour cream or a sprinkle of crushed tortilla chips makes a great addition.
# Notes:
01 -
For extra flavor, consider roasting your chicken breasts with a sprinkle of chili powder and cumin before shredding.
02 -
Feel free to substitute Monterey Jack with a Mexican blend cheese or cheddar for a slightly different flavor profile.
03 -
Leftovers 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.
04 -
Serve with a dollop of sour cream, crushed tortilla chips, or warm cornbread for an even heartier meal.
# 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: 569 kcal
Total Fat: 27 g
Total Carbohydrate: 45 g
Protein: 37 g