Directions:

1. Sauté Aromatics:

Heat olive oil in a large pot over medium heat. Add diced onion and sauté until softened, about 3–5 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

2. Add Chicken and Chiles:

Add the chicken to the pot and cook for 3–4 minutes, just until lightly browned.

Stir in the roasted green chiles, cumin, and oregano.

3. Add Potatoes and Broth:

Pour in the chicken broth and add diced potatoes.

Season with salt and pepper. Stir to combine and bring the mixture to a boil.

4. Simmer:

Reduce the heat to a simmer and cover the pot. Cook for 25–30 minutes, or until the potatoes are tender and the chicken is cooked through.

5. Shred the Chicken:

Remove the chicken from the pot, shred it with two forks, and return it to the soup.

6. Add Lime Juice:

Stir in the lime juice to brighten the flavors. Adjust seasoning with additional salt or pepper if needed.

7. Serve and Garnish:

Ladle the soup into bowls and garnish with chopped cilantro, jalapeños, or shredded cheese if desired. Serve warm.

This Mexican Green Chile Chicken and Potato Soup is hearty, flavorful, and perfect for a comforting meal on a chilly day! 🍲✨