Chicken and Potato Chili Soup

You'll notice from previous recipes in this blog, I tend to use a few basic spices - chili powder, cumin, paprika. This soup recipe is no exception!

Unlike canned soup which usually contains high amounts of sodium, and in some cases added sugars, this is a healthier alternative as I only use 3 cups of chicken broth (low sodium, obviously) and 1.5 cups of water. Feel free to add in some extra veg; courgettes and peas would be nice.

Chicken and Potato Chili Soup
Serves 4

Ingredients:
- 320g / 1.5oz chicken breast, cut into small pieces
- 1 clove garlic, chopped
- 140g / 5oz onion, chopped
- 1tsp ground black pepper
- 720ml / 24floz chicken broth, low sodium
- 360ml / 12floz water
- 200g / 7oz potatoes, scrubbed (or skins peeled) and chopped
- 2tsp chili powder
- 1tsp cumin
- 1tsp paprika
- 112g / 4oz mushrooms
- 170g / 6oz green pepper
- 56g / 2oz celery

Method:
In a large pan, lightly sprayed with cooking oil, cook the chicken for 2-3 minutes.
Add the chopped garlic and onions to the pan, along with the ground black pepper. Cook for another 2 minutes.
Add the chicken broth, water, potatoes and bring to the boil for 5 minutes.
Cover the pan with a lid and simmer for 5 minutes.
Add the spices and chopped vegetables. Simmer for another 10 minutes until the chicken is cooked thoroughly and the vegetables are tender.
ENJOY!

Nutritional Information: