Description
A delicious and creamy potato soup with a kick of chipotle flavor.
Ingredients
Scale
- 5 cups chicken broth
- 3 large or 4 medium potatoes (peeled and chopped)
- 1 stalk celery (finely chopped)
- 2 tablespoons onion (finely chopped)
- 2 corn tortillas (chopped)
- 2 cups milk
- ½ can chipotle chiles in adobo
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon chili powder or hot sauce (optional)
- sour cream for garnish (optional)
Instructions
- In a large pot, add 5 cups chicken broth, chopped potatoes, onion, celery, and tortillas. Cook over medium heat until water starts to boil.
- Cover and cook on low heat about 25 minutes, or until potatoes are thoroughly cooked.
- Add milk, chili in adobo, salt, garlic salt, and pepper.
- Use an immersion blender to blend well.
- Simmer for 10-15 minutes and serve.
- This is when I add hot sauce/chili powder, according to taste.
Notes
- Adjust chili powder and hot sauce according to your spice preference.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl