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