Mexican Chipotle Chicken Potato Soup

This south of the border soup has two different kinds of potatoes for a hearty feel. Best served as a lunch combo or a main dinner entrée.

  1. In medium pot, combine chicken stock and pulled chicken. Add diced potatoes, corn and chipotle chile. Stir in mashed potatoes until incorporated.
  2. Heat over medium heat for 10 minutes, stirring occasionally.
  3. Stir in oregano, tomatoes and onion.
  4. Simmer for 20 minutes stirring occasionally.
  5. Serve in bowl topped with cilantro and tortilla strips.

  • Great as a lunch combo or as an entree. Serve with sour cream and a lime wedge.

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