Yucatan Chicken and Potato Soup | Michigan Potatoes

Name: Yucatan Chicken and Potato Soup | Michigan Potatoes
Ingredients: 2 Tbsp (30 ml) olive oil; 1 cup (150 grams) yellow onion, sliced; 1/4 cup (40 grams) garlic, chopped; 2 Tbsp (15 grams) smoked paprika; 2 Tbsp chili powder; 1 Tbsp (8 grams) ground cumin; 1 tsp (3 grams) cayenne pepper (optional); 1/2 Tbsp (4 grams) dried oregano (Mexican oregano is preferred, but Italian can be subbed); 2 quarts (1.9 liters) chicken stock or broth; 1 14-ounce can fire-roasted diced tomatoes; 1 Tbsp sea salt; 2 tsp freshly ground black pepper; 1-1/2 pounds rotisserie chicken meat; 3/4 cup (180 ml) freshly squeezed lime juice; 1 pound (454 grams) yellow potatoes (red or white can be subbed), cut into 1-inch chunks; Cilantro sprigs; Jalapeno-flavored kettle potato chips; Sliced avocado

www.mipotato.com

Tender rotisserie chicken and slow simmered potatoes in a fragrant chili-lime chicken broth topped with crunchy jalapeno kettle chips and avocado.

View full recipe on www.mipotato.com

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Ingredients

2 Tbsp (30 ml) olive oil
1 cup (150 grams) yellow onion, sliced
1/4 cup (40 grams) garlic, chopped
2 Tbsp (15 grams) smoked paprika
2 Tbsp chili powder
1 Tbsp (8 grams) ground cumin
1 tsp (3 grams) cayenne pepper (optional)
1/2 Tbsp (4 grams) dried oregano (Mexican oregano is preferred, but Italian can be subbed)
2 quarts (1.9 liters) chicken stock or broth
1 14-ounce can fire-roasted diced tomatoes
1 Tbsp sea salt
2 tsp freshly ground black pepper
1-1/2 pounds rotisserie chicken meat
3/4 cup (180 ml) freshly squeezed lime juice
1 pound (454 grams) yellow potatoes (red or white can be subbed), cut into 1-inch chunks
Cilantro sprigs
Jalapeno-flavored kettle potato chips
Sliced avocado