Spicy Chicken and Potato Soup

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

• Prep: 15 min
• Cook: 45 min
• Total: 1 hr
• Servings: 6
• Cuisine: American
• Difficulty: Easy

Dietary

• Gluten-Free
• Nut-Free
• Egg-Free
• Low-Sodium
• Low-Fat
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Sugar
• Low-Calorie

Tags

• one-pot
• healthy
• comfort food
• budget-friendly
• spicy

Ingredients

• 1 cup onion (chopped)
• 1 tablespoon garlic (finely chopped)
• 1 tablespoon vegetable oil
• 0.25 pound chicken (thawed, cut up, skin removed)
• 4 cup water
• 6 red potatoes (small, chopped)
• 0.25 cup white rice (uncooked)
• 0.5 teaspoon chili powder
• 1 cup fresh peas (fresh)
• 0.5 teaspoon jalapeño chilies (diced)
• 0.5 cup parsley (chopped)

Instructions

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

Nutrition (per serving)

• Calories: 240
• Protein: 9.8 g
• Carbohydrates: 42.2 g
• Fat: 3.8 g
• Fiber: 5.1 g
• Sodium: 70 mg
• Saturated Fat: 0.7 g
• Sugar: 4.2 g
• Cholesterol: 12 mg