Santa Fe Chicken and Potato Soup

United States Potato Board
  • Yield: servings


2medium russet or Yukon Gold potatoes or 4 to 5 red potatoes
1 (6- to 8-ounce) chicken breast
1 (1 1/4-ounce) packet taco seasoning
1can mild diced tomatoes in chiles
1 (14-ounce) can chicken broth


  1. Cut potatoes into uniform 1/2-inch cubes.  Place in microwave safe dish.
  2. Using a separate clean cutting board, cut chicken into uniform medium-size cubes.  Combine with potatoes.
  3. Sprinkle taco seasoning over chicken and potatoes.  Add diced tomatoes and chiles and chicken broth.  Stir to combine.
  4. Tightly cover with lid or plastic wrap and place in microwave.  Microwave on HIGH for 15 minutes or until potatoes and chicken are done.  Let sit for 2 minutes.  Use oven mitts to carefully remove from microwave and serve. Due to steam build-up, use oven mitts or tongs to remove plastic wrap from dish.

Recipe courtesy of the United States Potato Board