Description
A creamy, one-pot soup featuring tender chicken, hearty potatoes, and a zesty kick from green chiles. A comforting meal that balances richness with a tangy finish.
Ingredients
Scale
- 1.5 lbs chicken breast or thighs, cubed
- 3 large Yukon Gold potatoes, peeled and cubed
- 1 can (4 oz) diced green chiles
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 tsp ground cumin
- 1/2 cup heavy cream
- 2 tbsp olive oil
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onions until translucent.
- Add cubed chicken to the pot and brown on all sides until golden.
- Stir in minced garlic and cumin, cooking for about 1 minute until fragrant.
- Add the diced potatoes, green chiles, and chicken broth to the pot.
- Bring to a boil, then reduce heat to low and simmer for 20-25 minutes until potatoes are tender.
- Lower heat further and stir in the heavy cream until well combined and heated through.
- Season with salt and pepper to taste and garnish with fresh cilantro before serving.