Looking for a warm meal or a delicious side dish soup? This potato soup is great as a meal or as a side dish. Not to mention, it is also budget-friendly and can be made in 30 minutes or less.

Potato Soup


  • 1 tablespoon olive oil

  • 1 small onion, coarsely chopped

  • 1 medium garlic clove, minced OR 1/2 teaspoon jarred minced garlic

  • 1 4- to 4.5-ounce can diced green chiles, drained

  • 1 to 3 chipotle peppers canned in adobo sauce, plus 1 tablespoon sauce

  • 2 tablespoons unsweetened cocoa powder

  • 1 tablespoon dark brown sugar

  • 1 10.5-ounce can fat-free, low-sodium chicken broth

  • 1 8-ounce can no-salt-added tomato sauce

  • 2 pounds boneless, skinless chicken breasts, all visible fat discarded, cut into bit-size pieces

  • 4 8-inch corn tortillas, cut into 1/2-inch strips

  • 1/2 cup fat-free or low-fat sour cream

  • 2 tablespoons chopped green onions (green part only) (optional)


  • Heat the oil in a large stockpot over medium-high heat, swirling to coat the bottom. Cook the onion and garlic for 1 to 2 minutes, stirring occasionally. Stir in the green chiles, almonds, chipotle peppers, adobo sauce, cocoa powder and brown sugar. Stir in the broth and tomato sauce.
  • Using a hand blender or immersion blender, puree the mixture in the pot. (Alternatively, puree the mixture in a food processer or blender and return to the pot.) Bring to a boil over high heat. Reduce the heat to low and simmer for 5 minutes.
  • Stir in the chicken. Simmer for 8 minutes, or until the chicken is no longer pink in the center, stirring occasionally.
  • Meanwhile, preheat the broiler.
  • Put the tortilla strips on a baking sheet. Broil the tortillas strips about 6 inches from the heat for 2 minutes. Stir. Broil for 1 minute. Stir. Broil for 1 to 2 minutes, or until the strips start to turn crisp and golden. Remove from the broiler. (Some strips will be partly soft.)
  • Reserve about one-fourth of the tortilla strips for garnish. Put the remaining tortilla strips and 3/4 cup mole in each bowl. Top with the sour cream, green onions and reserved tortilla strips.
  • Quick Tip: Chipotle peppers are dried smoked jalapeños, so expect a little heat. You probably won’t use an entire can for any single recipe, but the leftovers freeze nicely. Spread the peppers with sauce in a thin layer on a medium plate covered with cooking parchment or wax paper, then freeze them, uncovered, for about 2 hours, or just until firm. Transfer the peppers to an airtight container or a resealable plastic freezer bag and freeze.

Recipe Video


  • This recipe is made possible through the American Heart Association. To learn more about the American Heart Association, and see more of their recipes, please visit https://www.heart.org/