Chicken Potato Soup

Recipe sponsored by Baldo’s Restuarant.

Chef Ubaldo Aguilera

Servings: 10

  • ½ lb.  Chicken breast
  • 2 lb.  Colorado Potatoes
  • 4cups  Tomato juice
  • ½ cup  Olive oil
  • 2tablespoons  Oregano
  • 2tablespoons  Chicken base
  • 4  Jalapenos with no vein sliced


Cook potatoes for 10 minutes in water, then drain. Keep the water to mix ingredients in later. Fry chicken using ½ cup olive oil. Add potatoes, tomato juice, oregano, jalapenos, chicken base, and chicken to the water. Let it boil and it’s ready to serve.