Mike's Chicken and Potato Soup |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is a hearty soup that is true comfort food! It is filling and makes a ton, so use a big, tall, soup pot! Everyone loves it in my house! Even my pickiest eater. As good as leftovers as it is when it is first made! Yummy! Ingredients:
3 lbs chicken (i use breasts, but you can use whatever you want) |
1 yellow bell pepper |
1 red bell pepper |
1 orange bell pepper |
1 green bell pepper |
3 jalapeno peppers (for a little spicier kick you can substitute one of the jalapeno peppers for a serrano pepper) |
1 bushel cilantro |
1 bushel green onion |
1 bushel celery |
1 garlic clove |
1 onion |
6 carrots (i buy the already shredded bag) |
32 ounces chicken broth (or 3 regular cans) |
8 big potatoes |
3 (29 ounce) cans sweet whole kernel corn |
3 (10 ounce) cans rotel tomatoes & chilies |
mrs. dash seasoning mix |
1 cup olive oil |
1/2 cup butter |
Directions:
1. Prepare vegetables first. Finely chop the peppers (all kinds), cilantro, garlic, and both kinds of onion. set aside.
2. Cop carrots and celery to whatever size you desire. I like them chopped pretty small.
3. Cut chicken breasts into small bite size pieces.
4. In sauté pan, put the stick of butter and the olive oil to heat up on med/hi! Wait until this is completely hot. When hot, add chicken and cover with Mrs. Dash. Cook for 3 minutes on one side and then flip over. Add more Mrs. Dash and cook for 3 minutes on the other side.
5. Add chicken and spices (ie: peppers, garlic, onions, cilantro) to tall soup pan. Add Let them sauté together for a few minutes. Then add equal parts chicken broth and water. I dump the broth in then fill the container up with water and put it inches Let that simmer on med/hi.
6. Peel and cut potatoes into boiling squares (bite size). Add potatoes, corn, carrots, celery, and Rotel to soup. Bring to a boil on med/hi. You will know the soup is done when potatoes are soft.
7. I hope you enjoy! This is my favorite meal!
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