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Saturday, May 30, 2015

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!

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