Spicy Chicken and Potato Soup

Thick vegetable soup with yogurt on a gray stone background. Selective focus.
Source: https://www.myplate.gov/recipes/supplemental-nutrition-assistance-program-snap/spicy-chicken-and-potato-soup


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)


  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.


Tip for cooking chicken:

The recommended safe minimum internal temperature for chicken is 165 degrees F, as measured with a food thermometer.

Rate this recipe

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.

Load More
Translate »

SNAP-Ed Massachusetts wants to hear from you.

(Check all that apply below)
(Check all that apply below)