Mike's Chicken and Potato Soup

Submitted by Chef #696689

"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!"

Download

Ready In:: 1hr 30mins
Ingredients:: 19
Serves:: 12

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

Prepare vegetables first. Finely chop the peppers (all kinds), cilantro, garlic, and both kinds of onion. set aside.
Cop carrots and celery to whatever size you desire. I like them chopped pretty small.
Cut chicken breasts into small bite size pieces.
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.
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.
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.
I hope you enjoy! This is my favorite meal!