This Chipotle Chicken Potato Soup warms the soul and the belly! It also clears up those winter sniffles we are all victims of this time of year. Made for $23.00 it’s a no brainer. Make this hearty soup to enjoy with your family or freeze a few quarts for last minute dinners on busy nights you would rather enjoy not in the kitchen. However you choose to slurp this spicy soup up, let us know in the comments below!
Inspiration
To be very honest, the inspiration for this soup came from a very large bag of potatoes Phillip swore we needed at Costco. After making baked potatoes, french fries, and every other potato recipe in between I still had SO MANY potatoes left so soup it was! At first I thought to just add this in as a filler to soup, like vegetable soup with some added starch but I quickly realized that would not use enough potatoes and I am adamant about not letting food go to waste in our house. We could have made a classic like “Baked Potato Soup” and I’m sure it would have been delicious. However, another thing we keep in bulk is chilies in adobo (a favorite addition to any recipe for both of us). The decision was made, Chipotle Chicken Potato Soup!
Tools Needed
Blender/Immersion Blender: In order to get this soup to the texture you desire you will need a blender or immersion blender. If you prefer to keep it semi-chunky like ours, we prefer to use the immersion blender but if you want something silky smooth a regular blender is always a good choice!
Ingredients
Russet Potatoes: This is an obvious ingredient, while you can use any potato we prefer the Russet Potatoes. Give them a good scrub and then cube them up to cook, skin on and all. That is why we prefer Russet Potatoes, the flavor the skin also adds to the recipe.
Chilies in Adobo: The perfect heat in our opinion. You can substitute for hot sauce but in order to get the smokey flavor these chilies in adobo are needed.
Green Pepper & Jalapeño: Adding both cool and hot flavors, these peppers are a must! Save a little extra as a garnish too.
Chicken Broth: Chicken or vegetable broth are perfect for this recipe. The recipe calls for 6 cups but feel free to add another cup or two to get your desired consistency.
Step by Step
To start making this Chipotle Chicken Potato Soup scrub those potatoes clean! Preheat the oven to 400 degrees to bake your chicken. Prepare your potatoes and vegetable by chopping everything up as needed and setting aside. Bake the chicken with olive oil, salt and pepper for 20-25 minutes or until the chicken has an internal temperature of 165 degrees. While the chicken is baking in a large dutch oven or stock pot over medium heat add olive oil and bring to heat. Toss in the garlic, yellow onion, salt, and pepper. Once the garlic and yellow onion are fragrant and beginning to become translucent add 6 cups of chicken broth and bring to a simmer. Stir in the potatoes, chilies in adobo, and worcestershire.
Let cook for 30 minutes and the potatoes are very tender. Using a blender or immersion blender, blend the potato mixture until you have reached your desired consistency. We prefer mostly pureed with some potato chunks left behind. Once the chicken is done baking shred and add to the soup along with the green pepper, jalapeño, and kidney beans. At this time let the soup simmer for another 30 minutes, add more broth if you feel the soup is too thick. After 30 minutes of simmering remove from heat, serve, and enjoy!
Budget Breakdown
Below is the breakdown of our spending at our local Safeway for this Chipotle Chicken Potato Soup recipe, the total came to $23.00. While you may not be using the entire item like the garlic or chilies in adobo, we priced for the entire item as if you did not have the ingredient at home to use. Items not priced are olive oil, salt, pepper, and worcestershire sauce as we had them all at home.
Chipotle Chicken Potato Soup
- $6.50 Chicken Breasts
- $5.00 Russet Potatoes
- $5.00 Chicken Broth
- $1.50 Chilies in Adobo
- $0.50 Garlic
- $1.50 Yellow Onion
- $1.00 Green Pepper
- $1.00 Jalapeno
- $1.00 Kidney Beans
Chipotle Potato Chicken Soup
Ingredients
Baked Chicken
- 1 lb chicken breasts
- 1 tbsp olive oil
- 2 tsp salt
- 1 tsp pepper
Chipotle Potato Chicken Soup
- 2 tbsp olive oil
- 6 cloves garlic minced
- 1 yellow onion chopped
- 2 tsp salt
- 1 tsp pepper
- 6 cups chicken or vegetable broth
- 6-8 russet potatoes cubed
- 4 chilies in adobo
- 4-5 tbsp adobo sauce
- 2 tbsp worcestershire sauce
- 1 green pepper chopped
- ½ jalapeno chopped
- 1 can kidney beans drained and rinsed
Instructions
- To start making this Chipotle Chicken Potato Soup scrub those potatoes clean! Preheat the oven to 400 degrees to bake your chicken.
- Prepare your potatoes and vegetable by chopping everything up as needed and setting aside
- ake the chicken with olive oil, salt and pepper for 20-25 minutes or until the chicken has an internal temperature of 165 degrees.
- While the chicken is baking in a large dutch oven or stock pot over medium heat add olive oil and bring to heat. Toss in the garlic, yellow onion, salt, and pepper. Once the garlic and yellow onion are fragrant and beginning to become translucent add 6 cups of chicken broth and bring to a simmer.
- Stir in the potatoes, chilies in adobo, and worcestershire. Let cook for 30 minutes and the potatoes are very tender. Using a blender or immersion blender, blend the potato mixture until you have reached your desired consistency. We prefer mostly pureed with some potato chunks left behind.
- Once the chicken is done baking shred and add to the soup along with the green pepper, jalapeño, and kidney beans. At this time let the soup simmer for another 30 minutes, add more broth if you feel the soup is too thick. After 30 minutes of simmering remove from heat, serve, and enjoy!
