Ingredients for Mike's Chicken And Potato Soup
- Chicken
- Yellow Bell Pepper
- Red Bell Pepper
- Orange Bell Pepper
- Green Bell Pepper
- Jalapeno Peppers
- 1/4 cup chopped fresh cilantro
- Green Onion
- 2 stalks celery, chopped
- Garlic Clove
- Onion
- 2 large carrots, chopped
- 4 cups chicken broth
- 3 large russet potatoes, peeled and cut into 1-inch cubes
- Sweet Whole Kernel Corn
- Rotel Tomatoes & Chilies
- Mrs. Dash Seasoning Mix
- 2 tablespoons olive oil
- Butter
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How to Make Mike's Chicken And Potato Soup
- Prepare all vegetables: Finely chop the bell pepper, cilantro, garlic, yellow onion, and green onion. Chop carrots and celery. Set aside.
- Cut chicken breasts into 1-inch bite-sized pieces.
- In a large skillet, heat butter and olive oil over medium-high heat.
- Add chicken to the hot skillet and season generously with Mrs. Dash.
- Cook for 3 minutes per side, until browned.
- Transfer the cooked chicken to a large (6-8 quart) soup pot.
- Add chopped vegetables (except corn and potatoes) to the skillet and sauté for a few minutes until softened.
- Add the sautéed vegetables to the soup pot with the chicken.
- Pour in 4 cups of chicken broth and 4 cups of water.
- Bring the mixture to a simmer over medium-high heat.
- Add peeled and cubed potatoes to the soup.
- Add frozen corn and Rotel.
- Reduce heat to medium-low, cover, and simmer for 20-25 minutes, or until potatoes are tender.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
49g
Fat
54g
Carbs
30g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Main Dish Soups Stews Poultry Vegetables American Southern United States Stocks Chicken Dietary Spicy Low Cholesterol Low Calorie Comfort Food Oamc Freezer Make Ahead Healthy 2 Low In Something Meat Chicken Breasts Taste Mood Savory Number Of Servings 4 Hours Or Less
