Ingredients
Scale
- 1 cup chopped uncooked chicken, or more to taste (around 1 large boneless, skinless chicken breast) – chop into bite-sized pieces
- 2 cans (4 ounce) diced green chiles
- 1 can (15 ounce) diced tomatoes, undrained
- 1 large garlic clove, chopped
- 8 ounces red potatoes with skins, chopped into bite-sized pieces (or 1 large russet potato, peeled and chopped)
- 5 cups chicken stock or broth
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried Mexican oregano
- 1 teaspoon ground coriander
- Splash white wine vinegar
- Kosher salt, to taste
- Ground black pepper, to taste
- Sour cream, for garnish
- Shredded Cheddar cheese, for garnish
Instructions
Combine all ingredients in a large stock pot. Bring to a boil, reduce heat, and simmer for 1 1/2 hours.
Shortly before serving, add a splash of vinegar and season to taste with salt and pepper. Ladle into bowls and top with a dollop of sour cream; sprinkle with cheese.
- Category: hearty soups
- Method: cooktop
- Cuisine: Mexican