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Spicy Chicken and Potato Soup

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

  • 6 Servings
  • $3.00 - $5.99

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
  • 1/4 cup white rice, uncooked
  • 1/2 teaspoon chili powder
  • 1 cup fresh peas
  • cayenne or jalapeño chilies, diced
  • parsley or cilantro, chopped

Steps

1

Wash hands with soap and water.

2

In a large pot, brown onion and garlic in oil over medium to high heat for 5 minutes.

3

Add chicken to pot and brown for about 5 minutes.

4

Add water, potatoes, rice, and chili powder to pot.

5

Bring pot to a boil, and cook for 15 minutes.

6

Lower heat and cook for about 15 to 20 minutes. Stir pot every 10 minutes.

7

Add peas and cook for about 8 minutes. If using cayenne or jalapeño chilies, add that too. Mix well.

8

Remove pot from heat. If using parsley or cilantro, add that now.

9

Mix well and cover for 5 minutes. Serve hot.

Ingredients

Serving Size: 1 1/2 cups

NutrientsAmount
Total Calories224
Total Fat3 g
Saturated Fat0 g
Monounsaturated Fat1 g
Polyunsaturated Fat1 g
Linoleic Acid1 g
α-Linolenic Acid0.2 g
Omega 3 - EPA1 mg
Omega 3 - DHA3 mg
Cholesterol7 mg
Carbohydrates42 g
Dietary Fiber6 g
Total Sugars4 g
Added Sugars included0 g
Protein8 g
Minerals
Calcium42 mg
Potassium855 mg
Sodium37 mg
Copper277 mcg
Iron2 mg
Magnesium57 mg
Phosphorus164 mg
Selenium5 mcg
Zinc1 mg
Vitamins
Vitamin A14 mcg RAE
Vitamin B60.7 mg
Vitamin B120 mg
Vitamin C45 mg
Vitamin D0 mcg
Vitamin E0 mg
Vitamin K12 mcg
Folate71 mcg DFE
Thiamin0.3 mg
Riboflavin0.1 mg
Niacin4 mg

Source:

  • MyPlate
  • U.S. Department of Agriculture