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!