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Mexican Potato Soup Recipe
Christy, Sinkology’s food-loving recipe blogger, is here to share some recipes she has created for the Sinkology blog that reflect our view of a copper sink: simple, timeless, affordable, and beautifully rustic.
We can all unanimously agree that there is nothing like a hot bowl of soup on cold days. I especially love soups topped with lots of different garnishes. This Mexican inspired potato, chicken and corn soup does exactly this; the crunch of the tortillas, brightness of fresh cilantro, ooey-gooey cheese, spicy flavorful broth, creamy potatoes, crisp sweet corn and tender chicken. This is a very quick and simple potato soup with a twist.
This soup was purely created out of sheer laziness when I didn’t want to dice a bunch of ingredients to flavor the chicken broth. I realized that my jarred salsa had all the necessary components I needed for my flavor base, tomatoes, different types of peppers, onions, and garlic as well as seasoning. Whenever I get a new jar of salsa, I will dump the whole jar in my mini food processor and pulse it so there are no big pieces because my family doesn’t like them. Then I dump it back into the jar for us to use anytime. I discovered by pureeing the salsa, it actually makes it a little spicier by breaking the peppers more to release the heat. Mild salsa is highly recommended unless you like super spicy.
To achieve maximum flavor of the broth, the pureed salsa is sautéed in oil over high heat briefly before the chicken broth is added. The pureed salsa then dissolves into the broth. Of course, not all salsas are the same but you can’t go wrong using any mild tomato based salsa. For this recipe, I used Nature’s Promise organic mild salsa. You can adjust the seasonings based on what your salsa has or doesn’t have.
Let’s make this lazy potato soup.
In a large saucepan, heat ½ tbsp. oil over medium-high heat. Add the ½ cup pureed salsa, cumin and oregano and sauté for a minute or 2 until fragrant.
Add the chicken broth, diced potatoes, and corn. Bring the mixture to a boil and then reduce the heat to low. Simmer for 10-15 minutes, or until the potatoes are fork tender.
If you are using diced cooked chicken, you can add to the soup and continue to cook for several more minutes until the chicken is warmed through. However, if you are using rotisserie chicken, it is preferable ladle the soup over the shredded chicken in the bowl purely for aesthetics. Whenever I make soup with shredded chicken, it has a tendency to break down further and makes the soup look less appealing.
And the best part is topping the soup with all kinds of yummy garnishes. We all like different things so everyone is happy to put what they like on their own soup.
Now warm up with this comforting soup!
- ½ cup pureed jarred tomato-based salsa
- ¼ tsp. cumin
- ¼ tsp. dried oregano
- 4 cups chicken broth
- 4 medium russet or gold potatoes, peeled and diced small (about 4 cups worth)
- 1 cup sweet corn (I use frozen)
- 1 cup cooked chicken (diced or shredded)
- 1 tbsp. lime (half a lime)
- Salt to taste
- Lime wedges
- Fresh cilantro
- Crushed tortilla chips
- Shredded cheese such as pepper jack or Monterey jack
- Diced avocado
- Extra salsa
- Sour cream
- Heat ½ tbsp. of oil in a large saucepan over medium heat. Add the pureed salsa, cumin and oregano, stir and cook for 1-2 minutes.
- Add the chicken broth, diced potatoes and corn. Bring the mixture to a boil and then reduce the heat to low and simmer for 10-15 minutes, or until the potatoes are fork tender.
- Add cooked chicken and cook for couple additional minutes until chicken is warmed through.
- Squeeze a couple lime wedges, add salt to taste and adjust seasoning if necessary.
- Ladle into bowls and serve with garnishes of your choice.