This creamy chicken and potato tortilla soup, a recipe suggested by a reader, combines two favorites: chicken tortilla soup and creamy potato soup.
Where did winter go, you guys? There were like two weeks somewhere in December or January where I complained about the cold and made sure that my socks were close by my bedside so I could quickly put them on my feet upon waking because my toes are always cold. And hey, I am not complaining about the temperature. I hate the cold. However, I could do without the current “will it or won’t it” kind of weather that we’re having. You know, the kind where you have to dress in sixteen layers and gradually shed them throughout the day?
Also, bugs? Don’t we need cold to keep bugs from being out of control? A few years ago we didn’t have much of a winter and my indoor cat got fleas. How does that even happen? I have no idea how fleas got in my house, but I can tell you one thing: all three of us were miserable. The cat took to sleeping in the sink or the shower and Philip and I got tired of slapping the blasted things off of our legs. He is apparently much more attractive to fleas than I am, though. By the way, the answer is Advantage. Advantage: 1 million, fleas: 0.
Okay, okay, what’s the point of all this? Cold weather. Soup. They go together like a hand and glove, right? I mean, you guys know I couldn’t care less. I eat what I want to eat when I want to eat it. If I want soup on the hottest day of the Tennessee summer, Imma eat some soup. No cold soup, either…it’s just not my deal. But the internet is a funny thing and people mostly want to see soup in the winter. What’s that about, guys? Just kidding, I get it…I’ll play along (mostly – but I can’t promise to never share soup with you in the summer. Case in point: summer squash soup. You MUST try it.).
Have I mentioned how much I love it when you guys suggest recipes to me? I feel like I have. No, I DEFINITELY have. I love making reader-suggested recipes! This chicken and potato tortilla soup is one, and for the life of me, I can’t remember who suggested it. What I do remember, though, is that she stumbled on the idea by complete accident. While serving herself some soup at the hot bar at Whole Foods, she put some chicken tortilla soup in her bowl but couldn’t get enough out to fill up the bowl, so she ladled in some creamy potato soup. Voila – creamy chicken and potato tortilla soup!
It’s taken me a bit to get the chicken and potato tortilla soup up…for some reason I could not wrap my head around the logistics of creating this recipe. Of course, the moment that I actually made my brain stop and think about it, it was easy. So really, I have no idea why it took so long. I apologize. But it’s here now, and I hope you enjoy it.
And if you suggested this creamy chicken and potato tortilla soup to me, please let me know that it was you!
Yield: 6 servings
10 minPrep Time:
25 minCook Time:
35 minTotal Time:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 jalapeno, seeded and diced
- 1 clove garlic, minced
- 1 pound boneless, skinless chicken thighs (about 4), trimmed and cut into cubes
- 1 pound Russet or Yukon Gold potatoes, scrubbed and cubed
- 1 14.5 ounce can diced tomatoes
- 4 cups low-sodium chicken stock
- 1 cup milk
- 1/4 cup all-purpose flour
- salt and pepper, to taste
- tortilla chips, for serving
- Toppings (optional): Cheddar, Monterey Jack, or pepper Jack cheese, diced avocado, chopped cilantro
- In a large Dutch oven, preheat the olive oil over medium heat. Add the onions and jalapeño and saute until starting to soften. Add the garlic and saute for an additional 30 seconds.
- Add the chicken and cook, stirring constantly, until there is no longer any pink on the outside of the chicken.
- Add the potatoes, tomatoes, and chicken stock along with 1 1/2 teaspoons of salt. Bring to a simmer and cook until the potatoes are cooked through, about 10 minutes.
- Pour the milk into a jar and add the flour. Place the lid securely on the jar and shake vigorously until no dry bits of flour remain. Pour the flour and milk mixture into the pot. Bring to a simmer and cook until slightly thickened, about 5 minutes.
- Salt and pepper to taste. Serve immediately with chips and desired toppings.