Spicy Chicken and Potato Soup

Recommended by Garden View Café at United Hospital Center

Courtesy of USDA MyPlate

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

Ingredients

• 1 cup onion, chopped
• 1 tablespoon garlic, finely chopped
• 1 tablespoon vegetable oil
• 1/4 pound chicken, thawed, cut up, and skin removed
• 4 cups water
• 6 small red potatoes, chopped (or 1 can, about 15 ounces, low-sodium sliced potatoes)
• 1/4 cup white rice, uncooked (or brown rice)
• 1/2 teaspoon chili powder (or paprika)
• 1 cup 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)

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. Stir pot every 10 minutes.
6. Add peas and cook for about 8 minutes. If using cayenne or jalapeño chilies, add that too. Mix well.
7. Remove pot from heat. If using parsley or cilantro, add that now.
8. Mix well and cover for 5 minutes. Serve hot.

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