Yucatan Chicken and Potato Soup
Tender rotisserie chicken and slow simmered potatoes in a fragrant chili-lime chicken broth topped with crunchy jalapeno kettle chips and avocado.
For the Soup
- 2 Tbsp (30 ml) olive oil
- 1 cup (150 grams) yellow onion, sliced
- 1/4 cup (40 grams) garlic, chopped
- 2 Tbsp (15 grams) smoked paprika
- 2 Tbsp chili powder
- 1 Tbsp (8 grams) ground cumin
- 1 tsp (3 grams) cayenne pepper (optional)
- 1/2 Tbsp (4 grams) dried oregano (Mexican oregano is preferred, but Italian can be subbed)
- 2 quarts (1.9 liters) chicken stock or broth
- 1 14-ounce can fire-roasted diced tomatoes
- 1 Tbsp sea salt
- 2 tsp freshly ground black pepper
- 1-1/2 pounds rotisserie chicken meat
- 3/4 cup (180 ml) freshly squeezed lime juice
- 1 pound (454 grams) yellow potatoes (red or white can be subbed), cut into 1-inch chunks
- Cilantro sprigs
- Jalapeno-flavored kettle potato chips
- Sliced avocado
- In a large heavy bottomed pot over medium high heat, add the olive oil and being cooking the onions. When the onions are translucent and just starting to brown (about 2-3 minutes), add the garlic and cook for about 1-2 minutes longer.
- Add the smoked paprika, chili powder, cayenne, cumin, and oregano and cook for about 30 seconds to a minute, this will cook some of the raw flavor out of the spices.
- Immediately add the chicken stock/broth, tomatoes, potatoes, salt, and pepper.
- Allow the soup to come to a boil and then reduce the heat until it is at a simmer. Cook the soup until the potatoes are tender about 15-20 minutes.
- Once the potatoes are tender. Add the shredded meat from the rotisserie chicken and the lime juice. Stir to combine, and taste the soup to adjust for any seasoning.
- To serve the soup, ladle some into a bowl and top with kettle chips, avocado, or cilantro, if desired.