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Instructions:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until soft and translucent, about 3–4 minutes. Stir in the garlic and cook for another minute until fragrant.
- Add the diced potatoes, chicken broth, cumin, oregano, salt, black pepper, and chili powder. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15–20 minutes, or until the potatoes are tender.
- Stir in the shredded chicken and green chiles.
- Continue to simmer for another 5–10 minutes to allow the flavors to meld together.
- If desired, stir in milk or heavy cream for a richer, creamier texture.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh cilantro if desired.
Variations
- Spicy Kick: Add diced jalapeños or a pinch of cayenne for extra heat.
- Creamy Verde Style: Stir in cream cheese or a bit of sour cream for a thicker, tangier broth.
- Slow Cooker Version: Combine all ingredients (except dairy) and cook on low for 6–7 hours. Add cream at the end.
- Vegetable Boost: Add corn, bell peppers, or zucchini for more texture and color.
Tips
- Mash a few of the cooked potatoes directly in the pot to naturally thicken the soup without extra dairy.
- Use rotisserie chicken for a quick and flavorful shortcut.
- Adjust the amount of green chiles based on your heat preference.
- This soup stores well and often tastes even better the next day as the flavors deepen.
