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Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the diced chicken and cook, stirring occasionally, until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside, leaving any drippings in the pan.

Add the cubed potatoes to the same skillet. Cook, stirring occasionally, for 8-10 minutes until they start to soften and brown slightly. If the pan seems dry, add another 1/2 tablespoon of olive oil.

Stir in the diced yellow onion and red bell pepper. Cook for another 5-7 minutes, until the vegetables begin to soften.

Add the minced garlic, chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper to the skillet. Cook for 1 minute, stirring constantly, until fragrant.

Return the cooked chicken to the skillet. Stir in the cream of chicken soup and chicken broth. Bring the mixture to a gentle simmer, then reduce heat to medium-low, cover, and cook for 10-12 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened slightly.

Taste and adjust seasoning as needed. Garnish with fresh chopped cilantro and sliced green onions before serving.


Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the diced chicken and cook, stirring occasionally, until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside, leaving any drippings in the pan.

Add the cubed potatoes to the same skillet. Cook, stirring occasionally, for 8-10 minutes until they start to soften and brown slightly. If the pan seems dry, add another 1/2 tablespoon of olive oil.

Stir in the diced yellow onion and red bell pepper. Cook for another 5-7 minutes, until the vegetables begin to soften.

Add the minced garlic, chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper to the skillet. Cook for 1 minute, stirring constantly, until fragrant.

Return the cooked chicken to the skillet. Stir in the cream of chicken soup and chicken broth. Bring the mixture to a gentle simmer, then reduce heat to medium-low, cover, and cook for 10-12 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened slightly.

Taste and adjust seasoning as needed. Garnish with fresh chopped cilantro and sliced green onions before serving.
