Soup in a Hurry
Friday, March 9, 2012 at 1:00AM 
By David Hu
There’s nothing quite like a nice, comforting bowl of soup when it’s cold outside. While many soups are time consuming, today’s Mexican-inspired chicken potato soup is not. From start to finish this recipe should take about 30 minutes.
If you have the time, let the soup sit for a day to allow the flavors to develop. But if you’re like me, you simply won’t be able to wait that long because it smells so good. I particularly love serving this soup with baked tortilla strips, which I like to add a little at a time to enjoy a nice crunch before it goes soggy.
This is a light, but satisying soup that won’t weigh you down and make you regret that one last bite.
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Mexican Chicken Potato Soup
2 teaspoons olive oil
1/2 cup sliced green onions (about 4)
1 teaspoon minced garlic
¾ teaspoon ground cumin
3/4 teaspoon cumin seed
4 cups reduced-sodium chicken broth
1 can (4 ounces) diced green chiles
1 cup fresh corn kernels or 1 cup frozen corn
2 cups cubed potatoes (about 12 ounces)
1 1/2 cup shredded cooked chicken
1/4 teaspoon salt
1/8 teaspoon pepper
Garnishes (optional)
Heat oil in Dutch oven or in large saucepan over medium heat. Add onions, garlic, ground cumin and cumin seed. Sauté 5 minutes. Add chicken broth, chiles, corn, potatoes, chicken, salt and pepper. Bring to a boil. Cover, reduce heat and simmer 15 minutes.
Makes 4 (2-cup) servings.
Garnishes: Serve with baked corn tortillas strips, cheese, avocado, and cilantro, if desired.
Cooking Note: To make tortilla strips, spray both sides of tortillas with non-stick cooking spray. Cut into ¼ inch strips using cooking shears or a sharp knife. Arrange strips in one layer on a baking sheet. Bake in a preheated a 350°F oven for 5 to7 minutes, turning strips when halfway during the baking time. Check often to make sure the tortilla strips don’t burn. Cool and store in an airtight container.
Cooking Note: To cook chicken for the soup, salt and pepper 2 boneless skinless chicken breast halves. Place 1 breast in a microwave-safe bowl; cover with plastic wrap. Fold back one edge of wrap about 1/2 inches to allow steam to escape. Microwave about 2 minutes on each side. Cooking time will depend on the power of your microwave and the thickness of the breast. Cut the chicken through the thickest part. If the flesh is no longer pink, the chicken is done. Repeat with remaining chicken breast half.
Recipe adapted from U.S. Potato Board
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Reader Comments (1)
I really enjoyed your video demonstration. You made making the soup look easy. Thank you for the recipe!