Best 2 Mexican Potato Soup Recipes

Mexican potato soup is a delightful and hearty dish that combines the bold flavors of Mexican cuisine with the comforting warmth of a classic soup. Originating from the vibrant culinary traditions of Mexico, this soup showcases a symphony of flavors and textures that makes it a beloved favorite among food enthusiasts. Whether you seek a comforting meal on a chilly evening or crave a flavorful adventure, this article will guide you in discovering the best recipe for a truly authentic and delicious Mexican potato soup experience.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET POTATO, SPINACH AND MEXICAN CHORIZO SOUP

Sweet Potato, Spinach and Mexican Chorizo Soup image

A pot of soup steaming away on the stove is a great way to chase away the chill. You can substitute any other kind of fresh sausage for the chorizo in this soup, like a spicy Italian sausage or even breakfast sausage, although you might want to spice the broth up with some red chile flakes if you use a mild one. This soup comes together quickly once you brown the sausage-basically just put everything in the pot and let the heat do its magic. A generous amount of chopped cilantro at the end adds amazing flavor.

Provided by Alejandra Ramos

Categories main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, diced
2 pounds fresh Mexican chorizo sausage, removed from casings
2 teaspoons smoked Spanish paprika
2 large sweet potatoes, cut into 1/2-inch cubes (not peeled)
1/4 cup tomato paste
12 cups low-sodium chicken broth
1/2 pound baby spinach
1 bunch cilantro, coarsely chopped
Juice of 1 large lime
Kosher salt and freshly ground black pepper

Steps:

Heat the oil in a large pot over medium heat and cook the onions, stirring, until translucent. Add the chorizo and cook until browned. Add the paprika, sweet potatoes and tomato paste and stir until everything is coated. Add the chicken broth, raise the heat, and bring to a boil. Lower the heat and simmer, uncovered, until the potatoes are tender, about 20 minutes.
Stir in the spinach and cilantro and cook for an additional minute. Stir in the lime juice, season to taste with salt and pepper and serve.

MEXICAN CHICKEN POTATO SOUP

Mexican Chicken Potato Soup image

I enjoy this recipe because it is a great way to warm up during those nice fall nights. It is diabetic-friendly and is very tasty. It only contains 288 calories, 9g of fat, 25g of carbs and 28g of protein. Really healthy!

Provided by tasyanituna

Categories Stocks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 anaheim chilies, peppers*
2 teaspoons olive oil
1/2 cup green onion
2 garlic cloves, minced
3/4 teaspoon ground cumin
3/4 teaspoon cumin seed
8 cups reduced-sodium chicken broth
1 cup corn
2 cups red potatoes
2 cups cooked chicken (leftover or from a rotisserie chicken)
1/4 teaspoon salt
1/8 teaspoon pepper
baked corn tortilla strips, diced avocado or chopped cilantro

Steps:

Preheat oven to 450°F Place peppers on foil-lined baking sheet. Roast for 20 minutes or until blackened, turning occasionally. Wrap peppers up in foil to steam. Let stand 15 minutes. Remove skin and seeds from peppers and chop.
Heat oil in Dutch oven over medium heat. Add onions, garlic, ground cumin and cumin seed. Saute 5 minutes. Add chicken broth, reserved peppers, corn, potatoes and chicken. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Serve with baked corn tortilla strips, avocado, and cilantro, if desired.
*May substitute 1 (4-oz.) can diced green chiles.

Nutrition Facts : Calories 329.2, Fat 10.7, SaturatedFat 2.6, Cholesterol 52.5, Sodium 362.5, Carbohydrate 31.6, Fiber 3.3, Sugar 5.9, Protein 31.2

Tips:

Use the right potatoes: Russet potatoes are the best choice for this soup, as they hold their shape well and don't get mushy. If you don't have Russet potatoes, you can also use Yukon Gold or all-purpose potatoes.
Don't overcook the potatoes: The potatoes should be tender, but not mushy. Cook them just until they can be easily pierced with a fork.
Use a flavorful broth: The broth is the base of the soup, so it's important to use a flavorful one. You can use chicken broth, vegetable broth, or even beef broth.
Don't be afraid to add spice: Mexican potato soup is traditionally made with a variety of spices, such as chili powder, cumin, and oregano. Feel free to adjust the amount of spice to your liking.
Top the soup with your favorite toppings: Serve the soup with a variety of toppings, such as shredded cheese, sour cream, diced avocado, and chopped cilantro.

Conclusion:

Mexican potato soup is a delicious and easy-to-make soup that's perfect for a cold winter day. It's also a great way to use up leftover potatoes. So next time you're looking for a quick and easy meal, give Mexican potato soup a try. You won't be disappointed!

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