Spicy Southwest Chicken Potato (Ready-to-Print Version)
Bold chicken and potato stew with fire-roasted tomatoes, green chiles, and southwest spices for a cozy meal.
# What You’ll Need:
→ Protein
01 -
1 lb boneless, skinless chicken thighs
→ Vegetables
02 -
2 cups red potatoes, diced
03 -
1 small yellow onion, diced
04 -
1 cup frozen corn kernels
→ 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 -
1 lime, juiced
→ 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
# Step-by-Step Guide:
01 -
Dice red potatoes into bite-size pieces and finely chop the yellow onion. If using fresh corn, remove kernels from the cob. Juice the lime and set aside.
02 -
Place chicken thighs at the bottom of the slow cooker. Layer diced potatoes, chopped onion, corn kernels, fire-roasted tomatoes with juices, fire-roasted green chiles, and spices over the chicken. Pour chicken broth on top, ensuring ingredients are fully submerged.
03 -
Cook covered on LOW for 6–7 hours or HIGH for 3–4 hours until chicken is tender and potatoes are fork-tender.
04 -
Remove chicken thighs and shred with two forks. Return shredded chicken to the slow cooker and stir in the fresh lime juice to enhance flavor balance.
05 -
Ladle soup into serving bowls. Garnish with diced avocado, cilantro, and shredded cheese as desired for contrast in flavor and texture.
# Handy Tips:
01 -
To avoid overcooking, check potato tenderness at minimum cooking time to maintain proper texture.
02 -
For a richer finish, swirl in heavy cream or Greek yogurt just before serving.
03 -
Use boneless, skinless chicken breasts as a leaner alternative to thighs without compromising flavor absorption.