Serves 6
240 cal · 58 min
Spicy Chicken and Potato Soup
Recipe GLPR63195b5f8158cf
A warming, comforting spiced soup loaded with tender chicken, potatoes, rice, and peas. This one-pot meal delivers gentle heat from chili powder with optional extra kick from cayenne or jalapeño peppers, finished with fresh herbs for brightness.
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Ingredients
1 cup onion, chopped
1 tablespoon garlic, finely minced
1 tablespoon vegetable oil
1/4 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
4 cups water
6 small red potatoes, diced (or 1 can about 15 ounces low-sodium sliced potatoes, drained)
1/4 cup uncooked white rice (or brown rice)
1/2 teaspoon chili powder
1 cup fresh peas (or 1/2 can about 8 ounces low-sodium green peas, drained)
1/2 teaspoon diced cayenne pepper or jalapeño, optional
1/2 cup fresh parsley or cilantro, chopped, optional
Directions
Wash your hands thoroughly with soap and warm water.
Heat the vegetable oil in a large pot over medium-high heat. Add the chopped onion and minced garlic, stirring occasionally until the onion becomes soft and translucent, about 5 minutes.
Add the cut chicken pieces to the pot, stirring frequently until the outside is browned and no longer pink on the surface, about 5 minutes. The chicken does not need to be cooked through at this stage.
Pour in the water and add the diced potatoes, uncooked rice, and chili powder. Stir well to combine.
Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to medium-low and continue cooking for 15 to 20 minutes. Stir the soup every 10 minutes to prevent sticking and ensure even cooking. The rice should be tender and the chicken should reach an internal temperature of 165°F.
Add the peas to the pot and stir well. Cook for an additional 8 minutes until the peas are heated through.
If using cayenne pepper or jalapeño, add it now and stir to distribute the heat evenly throughout the soup.
Remove the pot from heat. Taste and adjust seasonings as needed.
If using fresh parsley or cilantro, stir it in now just before serving.
Cover the pot and let it rest for 5 minutes to allow flavors to meld.
Ladle the hot soup into bowls and serve immediately.
