Spicy Chicken and Potato Soup

Crockpot Thursday(yes I know I'm publishing it sunday!)

mmm this soup turned out amazingly well and with a nice firm kick as well!

Ingredients
2 Chicken Breasts (boneless, skinless) cut into bite sized pieces
4 stalks Broccoli (just the stalks)
1 Bell Pepper (I used Green)
1 Medium Onion (chopped)
2 Medium/Large Red Potatoes (chopped)
3 Cloves Garlic, Minced
1 Can Original Rotel (Tomatoes and Green Chilies)
Salt and Pepper to taste ( about 1 T each)
1 Tbsp Chicken Bouillon
4 Cups Water

In a Medium pot bring water to boil. Take your Chicken pieces and boil them until they are cooked through. Take Chicken pieces out of the water with a slotted spoon. Turn the water down on low and let simmer for 40 minutes. This becomes your base for the soup.

Chop up all of your vegetables. Here's how to do the broccoli stalks. I bet you looked at the ingredients and thought this lady is nuts. Well I'm not. The inside of the stalks are very good you just have to take off the outsides. So take a knife and remove all of the darker fibrous outside until you get to a lighter, non-fibrous inside. Do this on all 4 stalks and then chop the insides up and add to the crock pot. This will make you feel good because you won't be throwing them away like you usually do ;) more for your money!


Toss everything into the crockpot, including the broth that has been simmering. Add 4 more cups of water and 1 T of chicken bouillon and your can of Rotel. Stir, cover and cook on low for 6-8 hours or on high for 4.

Now be careful. This has a big kick. If you don't like things that make your mouth burn you might want to try mild rotel, or just switch out for regular tomatoes. If you like things that make smoke come out your ears you could get the hot Rotel. This was about as hot as I could go and hubby thought it was perfect!

God Bless!