Potato Soup

60 min · Serves 6

From USDA MyPlate Kitchen. A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations

What goes in

• 1 cuponion, chopped
• 14.8 mlgarlic, finely chopped
• 14.8 mlvegetable oil
• ¼ lbchicken, skinless
• 4 cupswater
• 6red potatoes, chopped
• ¼ cupwhite rice, uncooked
• 2½ mlchili powder
• 1 cuppeas
• 2½ mlcayenne or jalapeño chilies, diced (optional)
• ½ cupfresh parsley or cilantro, chopped (optional)

How to cook it

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.

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