Ingredients
1 cup onion
chopped
1 tablespoon garlic
finely chopped
1 tablespoon vegetable oil
1/4 pound chicken
thawed
cut up
and skin removed from each piece
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 peas (or 1/2 can
about 8 ounces
low-sodium green peas)
1/2 teaspoon cayenne or jalapeño chilies
diced (optional)
1/2 cup fresh parsley or cilantro
chopped (optional)
Steps
In a large pot, brown onion and garlic in oil over medium to high heat for 5 minutes.
Add chicken to pot and brown for about 5 minutes.
Add water, potatoes, rice, and chili powder to pot.
Bring pot to a boil, and cook for 15 minutes.
Lower heat and cook for about 15 to 20 minutes. Stir pot every 10 minutes.
Add peas and cook for about 8 minutes. If using cayenne or jalapeño chilies, add that too. Mix well.
Remove pot from heat. If using parsley or cilantro, add that now.
Mix well and cover for 5 minutes. Serve hot.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 225 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Cholesterol | 13 mg |
| Sodium | 38 mg |
| Carbohydrates | 40 g |
| Dietary Fiber | 5 g |
| Total Sugars | 4 g |
| Added Sugars included | 0 g |
| Protein | 10 g |
| Vitamin D | 0 mcg |
| Calcium | 48 mg |
| Iron | 2 mg |
| Potassium | 947 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Potato Soup. Recipe source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.