Spicy Southwest Chicken Potato (Printer-Friendly Version)
A hearty stew featuring chicken, red potatoes, fire-roasted tomatoes, and bold Southwest spices slow-cooked to perfection.
# What You'll Need:
→ Protein
01 -
1 lb boneless, skinless chicken thighs
→ Vegetables
02 -
2 cups diced red potatoes
03 -
1 small yellow onion, diced
04 -
1 cup frozen corn kernels
05 -
1 can (14 oz) fire-roasted diced tomatoes with juices
06 -
1 can (4 oz) fire-roasted diced green chiles
→ Liquids
07 -
4 cups chicken broth
08 -
Juice of 1 lime
→ Spices
09 -
1 teaspoon chili powder
10 -
1 teaspoon ground cumin
11 -
½ teaspoon smoked paprika
12 -
1 teaspoon salt
13 -
½ teaspoon black pepper
→ Optional Toppings
14 -
Diced avocado
15 -
Fresh cilantro leaves
16 -
Shredded cheese
# Steps to Follow:
01 -
Dice red potatoes and yellow onion into bite-sized pieces. If using fresh corn, remove kernels from the cob. Juice the lime and set aside for finishing.
02 -
Place chicken thighs at the bottom of the slow cooker. Layer diced potatoes, onion, corn, fire-roasted tomatoes with juices, green chiles, and spices over the chicken. Pour chicken broth over all ingredients ensuring they are fully submerged.
03 -
Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours until chicken is tender and potatoes are fork-tender.
04 -
Remove chicken thighs from the cooker and shred with two forks. Return shredded chicken to the slow cooker and stir in lime juice to enhance flavors.
05 -
Ladle soup into bowls and top with diced avocado, fresh cilantro leaves, and shredded cheese if desired for a creamy Southwest finish.
# Additional Tips:
01 -
Layering chicken at the bottom ensures even cooking. Finish with fresh lime juice to brighten and balance the heat.
02 -
Avoid overcooking potatoes by checking for doneness at minimum recommended cook times to maintain texture.
03 -
For a creamier texture, swirl in a splash of heavy cream or Greek yogurt before serving.