Spicy Southwest Chicken Potato (Printer-Friendly)
Bold flavors of chicken, potatoes, corn, and Southwest spices combine in a slow-cooked, savory dish.
# List of Ingredients:
→ 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 (or fresh)
→ Canned Goods
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 tsp chili powder
10 -
1 tsp ground cumin
11 -
½ tsp smoked paprika
12 -
1 tsp salt
13 -
½ tsp black pepper
→ Optional Toppings
14 -
Diced avocado
15 -
Fresh cilantro leaves
16 -
Shredded cheese
# Preparation Steps:
01 -
Dice red potatoes into bite-sized pieces, finely chop the onion, and if using fresh corn, cut kernels from the cob. Juice the lime and set aside.
02 -
Place chicken thighs at the bottom of the slow cooker. Add diced potatoes, onion, corn, fire-roasted tomatoes with juices, green chiles, and spices. Pour chicken broth over all ingredients until submerged.
03 -
Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until chicken is tender enough to shred and potatoes are fork-tender.
04 -
Remove chicken thighs, shred with two forks, and return shredded chicken to the slow cooker. Stir in lime juice to enhance flavor balance.
05 -
Ladle soup into bowls and garnish with diced avocado, fresh cilantro, and shredded cheese if desired.
# Additional Suggestions:
01 -
Layer chicken at the bottom with potatoes and aromatics on top for even heat distribution and optimal cooking.
02 -
Finish with fresh lime juice after cooking to brighten flavors and balance the heat.
03 -
Avoid overcooking potatoes by checking doneness at minimum cooking time to maintain texture.
04 -
For a creamy finish, swirl in heavy cream or Greek yogurt just before serving.