Mike's Chicken and Potato Soup

Ingredients

• 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

Directions

1. 1

   Prepare vegetables first. Finely chop the peppers (all kinds), cilantro, garlic, and both kinds of onion. set aside.

2. 2

   Cop carrots and celery to whatever size you desire. I like them chopped pretty small.

3. 3

   Cut chicken breasts into small bite size pieces.

4. 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. 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. 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. 7

   I hope you enjoy! This is my favorite meal!