Chicken Potato Soup
Recipe sponsored by Baldo’s Restuarant.
Chef Ubaldo Aguilera
Servings: 10
Ingredients
- 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
Instructions
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.