Ingredients

The following ingredients have 6 Servings
  • 2 tbsp olive oil
  • 1 large yellow onion (diced)
  • 4 medium white potatoes (diced)
  • 1/2 tsp kosher salt
  • 4 oz can Hatch green chiles (diced (See Note 1))
  • 3 cloves garlic (minced)
  • 2 tsp dried Mexican oregano (or traditional oregano)
  • 1 pinch red pepper flakes
  • 4 cups chicken stock
  • 4 ears sweet corn (kernels sliced off (See Note 2))
  • 1 cup peas (fresh or frozen)
  • 6 ounces Cotija cheese (cubed (See Note 3))
  • 1 cup milk
  • 2 cups shredded chicken
  • Fresh cracked black pepper (to taste)

Instruction

  • Set a large stock pot (at least 5 quarts) over medium-high heat and add olive oil. When oil is hot, add onion and cook until translucent, 6 minutes.
  • Add the potatoes and salt. Cook until the edges of the potatoes are beginning to soften and turn a golden brown, about another 5 minutes.
  • Add the green chiles, garlic, oregano, and crushed red pepper flakes. Cook until the garlic is fragrant, about 30 seconds, then add the stock to the pan and bring to a boil.
  • Reduce heat to medium-low and simmer the soup until the potatoes are tender, 10 to 15 minutes.
  • Add the corn kernels, peas, cheese, milk and shredded chicken to the soup. Stir and bring back to a simmer for another 5 minutes. Taste and season with black pepper and additional salt, as needed.