I love Mexican food.
I know, I know…so do most of you.
Before I moved to New Mexico, I thought I really knew Mexican food but as I have explained before…there is nothing like the real deal.
Don’t get me wrong….I still like Tex-Mex Mexican food, but when I get a “hankerin'” for that indescribable taste of real Mexican food, I dive into my recipes from my years of living in New Mexico.
I can remember vividly those snowy days on our ranch hidden away in the mountains near Chilili and Escobosa. I loved cooking red chile and green chile sauces…there is nothing like the aroma of those chile’s simmering on the back of the stove while giant snowflakes fell outside my kitchen window.
Those two sauces are the base for almost any Mexican recipe, from Green Chile Stew, using the green chile sauce or Posole using the red chile sauce.
Today, I want to share with you one of my favorite recipes given to me by my late Mother-in-law who could make up the best Mexican food in less time than one took to remove coats and boots. She always, I mean always had a pot of prepared pinto beans, red and green chile sauces in her fridge and home made tortillas waiting on her stove for anyone who entered her cozy kitchen.
You see, she was of that era that when one entered her old adobe home….she insisted that you sit down and eat.
And one did so eagerly…the food was that good.
Someday I will tell you the story of Wayne Newton, the famous singer of Las Vegas fame and Grandma Pauline. He, too came into her kitchen and ate pinto beans and tortillas.
But I digress,…
Lets talk a Mexican Spicy Potato Soup.
I have always loved potato soup and you will note that I have several recipes on my Blog for potato soup.
The spicy potato soup that Grandma Pauline made was so good, even though she probably didn’t make it the same way twice.
First, I must tell you that even though she was my mother-in-law….We all called her grandma, just like all the kids.
So this spicy potato soup is nothing sort of delicious and I have modified it a bit over the years but the basic recipe was still hers.
Is it cold where you live?
If so, try this soup as I am sure it will warm you in more ways than one.
Garnish the top with sliced green onions and a few diced tomatoes if desired and enjoy with a slab of hot corn bread slathered in butter!
Have a great and blessed day.
- *2 chicken breasts (I use thighs for more flavor)
- **1 tablespoon hot pepper sauce
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic minced
- 2 green onions sliced
- 3 large carrots sliced
- 2 large diced Yukon gold potatoes
- 3 stalks chopped celery
- 3 tablespoon flour
- 1 cup chicken broth
- 2 cups milk
- juice of 1/2 lemon
- 1/2 teaspoon cumin
- 1/2 teaspoon of chili powder
- 1 tablespoon ketchup
- First, cut chicken into bite sized pieces and marinate in the hot pepper sauce along with salt and pepper for an hour.
- In a heavy pot, melt butter along with olive oil
- Add garlic, celery, carrots and onion and cook until soft (about 1-2 minutes)
- Add the marinated chicken and saute for another 2 minutes until chicken is browned
- Add the potatoes, cooking for another 2-3 minutes.
- Add the flour, coating all the veggies and cooking for about 1 minute
- Add the chicken broth, milk, lemon juice, cumin and chili powder, ketchup, and a few shakes to taste of more hot pepper sauce
- Season with salt to your taste. Stir occasionally and bring to a slow boil.
- Lower heat and simmer for about 20 minutes until all veggies are tender
- Remove from heat and let cool for about 5 mins.
- Add more hot sauce if desired.
- *I substituted chicken chunks for pork roast or pork steak chunks which is traditional for Mexican cooking.
- **I also used Sriracha hot chili sauce for the hot pepper sauce.