Try this change-up on the popular Spicy Potato Soup that's made with ground beef and you won't be disappointed! Super easy to make.
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So there's a recipe called Spicy Potato Soup that was first published in a Taste of Home cookbook, and my sister-in-law Sherri makes it - it's great! I wanted to make it recently, but with no ground beef on hand, I opted for chicken, added a couple herbs that aren't in the original recipe, and used chicken broth instead of water. This Spicy Potato and Chicken Soup soup is packed with flavor and just the right amount of heat.
I personally don't add salt to this soup, because for my taste the salt from the canned tomatoes, tomato sauce and chicken broth is enough.
Tasty, hearty - and a healthy soup recipe to boot!
Skinless, lean chicken breasts lead the way in making this soup healthy. The only extra fat comes from the cooking oil used to cook the chicken with herbs, and a small amount contained in the chicken broth.
Love loaded soup? Add even more veggies!
Personally, I love chicken vegetable soup that has a great-tasting broth to enhances the soup but doesn't overwhelm it to where the chicken and veggies are swimming in a large pool of broth. Make it loaded with all the good stuff!
A great addition to this soup would be diced carrots, don't you think? Let's see, we've got onion, bell pepper, potato...green beans would be a terrific add-on, too.
Corn would be good in this soup, too!
These extra ingredients should be added at the same time the potatoes get tossed in. They will cook to tender-crisp, so they won't be over-cooked with all the great nutrients cooked out of them.
How to make Spicy Chicken and Potato Soup
- Cube boneless, skinless chicken breasts into bite-size pieces. Remember that the chicken will shrink up a bit during cooking, so keep that in mind as you cube it.
- Dice bell pepper and onion and set it aside.
- In a large, heavy pot, heat cooking oil over medium-high heat and add the chicken along with bay leaves and thyme, sauté and stir frequently, cooking the chicken until it's completely done.
- Remove the chicken from the pot, or scoot it off to one side if the pot is large enough. Add a touch more cooking oil if needed, then toss the bell pepper and onion into the pan, cooking until tender-crisp.
- Clear just a little bit more space in the pan and add minced garlic, saute for only about 30 seconds.
- Add the chicken back to the pot if you removed it.
- Toss in the potatoes, hot sauce, diced tomatoes and tomato sauce and the chicken broth. If you want to add additional veggies, like diced carrots and green beans, add them with these other ingredients. Bring the pot to a simmer and continue simmering until the potatoes are soft but not mushy. If you added green beans or carrots, they will still be tender-crisp with plenty of flavor.
- Check the spiciness level and add more hot sauce if you like. At the same time, check your salt and pepper levels and add more if you prefer.
- Finally, remove the bay leaves and serve the soup up hot in a big bowl. Enjoy!
How to store Spicy Chicken and Potato Soup
This soup will freeze beautifully. My trick to freezing soups is to let it cool down and put it in Ziplock or Glad freezer bags into, say, two- or four-serving portions. Close the bag with as little air as possible in it (but allow some air space for expansion), then lay the bags flat on a cookie sheet and pop them into the freezer. They'll freeze nice and flat and be that much easier to store. Don't forget to label the freezer bags.
If stored in the refrigerator in a closed container the soup will stay good for a week or so.
More Soups and Stews
- Chicken and Seasoned Rice Bake - easy, filling, tasty!
- Easy Corn Casserole with Cheddar and Bacon - a great side for this soup
- Manhattan Clam Chowder - the often ignored sister to New England Clam Chowder
- A fan favorite recipe here at The Unfussy Cook is Slow Cooker Pot Roast and Gravy - give it a whirl, I just know you're going to love it!
- And another fan favorite is No-Bake Buffalo Mac and Cheese - give it a try soon!
Spicy Chicken and Potato Soup
- 2 tablespoons cooking oil
- 4 chicken breasts, skinless and boneless cubed to bite-size pieces
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 large onion chopped
- 1 medium bell pepper cored, seeded and diced (try this veggie dicer, it's so cool!)
- 2 cloves garlic minced
- 4 large russet potatoes peeled and diced
- 1 tablespoon hot sauce, such as Tabasco brand
- 15 ounces canned diced tomatoes
- 15 ounces tomato sauce
- 6 cups chicken broth
- salt and pepper, to taste
- In a large pot, heat the cooking oil to medium-high temp. Add the cubed chicken, bay leaves and thyme, and sauté, stirring frequently, until the chicken is completely cooked, about 8-10 minutes. If the pan develops a fond, that's even better - it adds even more flavor, but be careful to not let it burn.
- Remove the chicken from the pan temporarily, or scoot it off to one side. Add a little more cooking oil if needed, then toss the onion and bell pepper into the pan and cook until tender-crisp, about 5 minutes. Clear a little space on the bottom of the pan and add the garlic, cooking just until it becomes aromatic, about 30 seconds. If you removed the chicken, add it back in now.
- Add the potatoes, hot sauce, diced tomatoes and tomato sauce, and the chicken broth. Stir. Bring the soup to a simmer, and continue simmering, uncovered, and stirring occasionally - until the potatoes are tender but not mush - about 20 minutes or so (test the potatoes after 15 minutes).
- Test for your spiciness level and add more hot sauce if preferred. Also test for your salt and pepper preference, adding as needed.
- Remove the bay leaves and serve up the soup with some rustic bread on the side to soak up the amazing broth.