tomato potato southwestern soup
The sweet old woman, Katie, who used to live behind my mom, used to make a version of this soup and bring it over for us. It was so good, but one day I wanted something with meat in it. She also used fresh jalapenos, but I didn't have any, so I used a can of green chilies. We were all just crazy for this recipe. If you have leftover potatoes and chicken, you can use that instead. A great way to use leftovers. Some other things to add are celery with the onions, a couple of chicken bullion cubes, or another kind of soup base.
Blue Ribbon Recipe
This tomato potato soup is enough to warm you up on a cool, crisp night. Green chiles and cumin give the soup a Southwestern feel. It's just spicy enough to have a little kick. There are hearty chunks of potatoes and chicken breasts throughout for a variety of textures. We opted to use the corn and loved the pops of sweetness throughout.
Ingredients
- 4 medium chicken breasts, skin on
- 4 medium potatoes
- 1 medium onion, diced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 can diced green chilies (4 oz)
- 1 can tomato sauce (8 oz)
- 4 cups reserved chicken broth
- 1 - 2 teaspoons cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 can corn (15.25 oz)
- 3 dashes Sriracha sauce
- 1 cup macaroni
How To Make tomato potato southwestern soup
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Step 1Cook the chicken breast until done in a quart of water, approximately 30 minutes. Check to make sure the internal temperature reaches 165 degrees F. -
Step 2At the same time, boil the potatoes or bake them until done. After they have cooled, take the skin off the chicken and discard it, but strain and save the broth. Dice the chicken and peel the potatoes. Set aside.
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Step 3Chop the onion and saute in olive oil until slightly translucent in a soup pot. Add garlic and cook for a few minutes.
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Step 4Add diced tomatoes, canned chiles, and tomato sauce.
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Step 5Add the 4 cups of reserved chicken broth, cumin, salt, and pepper.
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Step 6Add the chicken and potatoes.
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Step 7Add a drained can of corn if you'd like.
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Step 8Add a couple dashes of Sriracha. At this point, add more water to make it more soupy. Let simmer for 15 minutes.
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Step 9Add the macaroni and cook for another 15 minutes.
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