Spicy Chicken and Potato Soup

This rich-tasting and hearty potato soup is full of flavor and perfect for lunch or dinner.

Serves 6 · Grains

contains meat

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

240 ml onion (chopped)
15 ml garlic (finely chopped)
15 ml vegetable oil
115 g chicken (thawed, cut up, and skin removed)
950 ml water
6 small red potatoes, chopped (or 1 can, about 15 ounces, low-sodium sliced potatoes)
60 ml white rice (or brown rice; uncooked)
2 ml chili powder (or paprika)
240 ml fresh peas (or 1/2 can, about 8 ounces, low-sodium green peas)
cayenne or jalapeño chilies, diced (1/2 teaspoon, optional)
parsley or cilantro, chopped (1/2 cup, optional)

Wash hands with soap and water.
In a large pot, brown onion and garlic in oil over medium to high heat for 5 minutes.
Add chicken to pot and brown for about 5 minutes.
Add water, potatoes, rice, and chili powder to pot.
Bring pot to a boil, and cook for 15 minutes.
Lower heat and cook for about 15 to 20 minutes. Stir pot every 10 minutes.
Add peas and cook for about 8 minutes. If using cayenne or jalapeño chilies, add that too. Mix well.
Remove pot from heat. If using parsley or cilantro, add that now.
Mix well and cover for 5 minutes. Serve hot.

Nutrition (per serving)

USDA MyPlate Kitchen — Public domain (U.S. government work)