Green Chile Chicken Potato Soup

4 medium russett potatoes, peeled and quartered
6 cups chicken broth or stock
1 bunch green onions, sliced into 1/4 inch rings
1 7 oz. can diced green chilies
4 boneless, skinless chicken breasts, cooked and diced
4 yukon gold or red potatoes, boiled and cubed
1 qt. low-fat buttermilk

1) Place the quartered russett potatoes in a large pot with chicken broth and 1/2 of the green chiles and 1/2 of the green onions. Bring to boil and simmer until the potatoes are falling apart. Remove from heat and allow to cool.

2) When pot is cooled enough to handle, puree the entire mixture in either a blender or a food processor and place back in pot. Add the remaining green chilies, green onions slices, diced yukon gold or red potatoes and chicken. Stir in the buttermilk.

3) Do NOT boil the soup. Just heat gently until warm enough to serve.

Note: my family likes it spicy, so I double the green chiles or throw in a few jalapenos in the first step.


Number of Servings: 8

Recipe submitted by SparkPeople user CINDITOPPER.