Mike's Chicken And Potato Soup

Total Time: 1 hr 30 mins
Preparation Time: 1 hr
Cook Time: 30 mins

Ingredients

• Servings: 12


• 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

Recipe

• 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!