Velouté poulet et patate épicé

This spicy southwest chicken potato soup is a warming slow cooker favorite. With tender chicken thighs, hearty red potatoes, fireroasted tomatoes, and a blend of bold southwest spices, it brings comforting heat and complex flavors to the table. It’s perfect for chilly evenings or casual gatherings where you want a meal that feels both satisfying and exciting.

I started making this soup when craving something flavorful but hands off. It quickly became a family favorite, especially during game nights when everyone asks for seconds and a spritz of lime.

Ingredients

• Chicken thighs boneless and skinless: chosen for their tenderness and flavor look for fresh, pink meat with no odor
• Red potatoes diced into even pieces: these hold their shape nicely while softening select firm potatoes without green spots or sprouting eyes
• Fireroasted diced tomatoes in a can with juices: add smoky depth pick good quality brands with visible charred bits
• Small yellow onion diced: essential for the aromatic base fresh onions are firm and dry with no soft spots
• Frozen corn kernels or fresh corn cut from cob: adds sweetness and texture fresh corn yields better flavor but frozen is convenient
• Fireroasted diced green chiles canned: provide smoky heat opt for mild or medium level to control spice
• Chicken broth four cups: enriches the soup homemade or low sodium store bought both work
• Chili powder one teaspoon: key for southwest flavor choose a blend with spices like paprika and oregano
• Ground cumin one teaspoon: earthiness that complements the chiles
• Smoked paprika half teaspoon: gives a subtle smoky note Spanish paprika is a good choice if available
• Salt one teaspoon and black pepper half teaspoon: balance and enhance all flavors
• One lime juiced: brightens the soup at the end and balances spice
• Optional toppings avocado and fresh cilantro leaves: creamy and fresh contrast to the spicy broth and tender chicken

Instructions

Prep the Ingredients:

Dice the red potatoes into bite sized cubes ensuring uniform size for even cooking. Finely chop the yellow onion so it melts well in the broth. If using fresh corn carefully cut kernels from the cob avoiding excess cob bits. Juice the lime fully and set aside for adding at the end.

Combine Ingredients in Crockpot:

Place the chicken thighs at the bottom of the crockpot to ensure they cook thoroughly immersed in liquid. Layer diced potatoes chopped onion corn kernels fireroasted tomatoes including their juices and diced green chiles on top. Sprinkle all the spices evenly over the vegetables. Finally pour the chicken broth gently to cover everything making sure ingredients are submerged.

Slow Cook to Perfection:

Cover the crockpot and set it on low heat for six to seven hours or on high heat for three to four hours if short on time. The chicken should become tender enough for shredding and the potatoes soft but still intact when pierced with a fork. Resist the urge to open the lid frequently as it slows cooking down.

Shred Chicken and Add Lime:

Carefully remove the chicken thighs with tongs or a slotted spoon and place on a clean plate. Use two forks to shred the meat finely which helps it absorb more flavor once returned to the soup. Stir the shredded chicken back into the crockpot. Mix in the fresh lime juice thoroughly to brighten the spice and add a refreshing contrast.

Serve with Toppings:

Ladle the soup into warmed bowls. Garnish with diced avocado and fresh cilantro leaves right before serving for a creamy fresh note that complements the spicy smoky broth beautifully. A sprinkle of shredded cheese can also be added if desired.

This soup’s heart is definitely the chicken thighs which soak up all the bold southwest spices so nicely. I remember one winter where I brought this to a potluck and everyone asked for the recipe — it really brings people together around the table.

Storage Tips

Allow soup to cool completely before transferring to airtight containers. It keeps well in the refrigerator up to four days or can be frozen in portions for up to two months. When reheating warm gently on the stovetop or microwave until steaming hot throughout to maintain texture and flavor.

Ingredient Substitutions

Chicken breasts can replace thighs for a leaner version though they may cook slightly faster and can dry out if overcooked. Yukon Gold potatoes are a good alternative to red potatoes offering a buttery flavour and same texture. Chipotle peppers in adobo are an excellent swap for green chiles for those wanting smokier deeper heat.

Serving Suggestions

Pair the soup with warm cornbread or crispy tortilla strips for that classic southwest experience. Adding pickled red onions or cotija cheese on top brings extra tang and creaminess to each bite. A side of smoky chipotle crema also perfectly complements this hearty soup.

This spicy southwest chicken potato soup always brings comfort and excitement to the table. It’s proof that easy slow cooker meals can be packed with vibrant homemade flavor and that a little fresh lime squeeze transforms everything.

Common Recipe Questions

→ Quel est le niveau d'épices de ce velouté ?

Modéré, grâce aux piments verts grillés et au chili en poudre utilisés. Pour moins de piquant, réduisez les épices ou remplacez par des piments doux.

→ Peut-on utiliser un autre type de pomme de terre ?

Oui, les pommes de terre Yukon Gold ou blanches conviennent également. Évitez les variétés farineuses comme les Russet pour préserver la texture.

→ Comment rendre ce plat sans lactose ?

Il suffit de ne pas ajouter de fromage râpé ou de le remplacer par une alternative végétale. Le reste des ingrédients est naturellement sans lactose.

→ Peut-on préparer ce velouté à l'avance ?

Oui, les ingrédients peuvent être préparés la veille et conservés au réfrigérateur. Il suffit ensuite de les assembler dans la cocotte et cuire lentement.

→ Comment conserver les restes ?

Laissez refroidir avant de réfrigérer dans un contenant hermétique jusqu'à 4 jours, ou congelez jusqu'à 2 mois. Réchauffez bien avant de servir.