Spicy Chicken and Potato Soup

This comforting soup combines lean chicken protein with energy-providing potatoes and fiber-rich peas for a balanced, warming meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 1 cup onion, chopped · 73 kcal in the whole recipe
• 1 tablespoon garlic, finely chopped · 16 kcal in the whole recipe
• 1 tablespoon vegetable oil · 150 kcal in the whole recipe
• 1/4 pound skinless, boneless chicken, cut into pieces · 145 kcal in the whole recipe
• 4 cups water
• 6 small red potatoes, chopped · 415 kcal in the whole recipe
• 1/4 cup uncooked white rice · 222 kcal in the whole recipe
• 1/2 teaspoon chili powder
• 1 cup fresh peas · 419 kcal in the whole recipe
• 1/2 teaspoon diced jalapeño or cayenne pepper (optional)
• 1/2 cup chopped fresh parsley or cilantro (optional)

Method

1. Heat the vegetable oil in a large pot over medium-high heat, then sauté the chopped onion and garlic for about 5 minutes until softened and fragrant.

   

2. Add the chicken pieces to the pot and cook, stirring occasionally, for about 5 minutes until lightly browned on all sides.

   

3. Pour in the water, then stir in the chopped potatoes, rice, and chili powder. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, stirring occasionally.

   

4. Stir in the peas and optional hot peppers, and cook for another 8 minutes until the potatoes and rice are tender. Remove from heat, stir in the optional fresh herbs, cover, and let rest for 5 minutes before serving.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.