Creamy Spicy Chicken Potato Soup
This Creamy Spicy Chicken Potato Soup is over the top delicious!
-1 Roasted or Rotisserie Chicken shredded (keep the drum sticks & wings whole)
-2 tbsp of butter
-4 tbsp of olive oil (I use Cayenne Chili infused Olive Oil for this recipe for added flavor)
-1 chopped leek
-2 chopped celery stalks
-1 chopped yellow onion
-3 chopped carrots
-8 cups of chicken stock
-6 peeled & cubed (1/2") potatoes
-1 cup of frozen white corn
-1 cup of milk
-2 tbsp red pepper flakes
-1/4 tsp dried thyme
-1/4 tsp sage
-8 oz of neufchatel cheese (you can substitute w cream cheese)
- 1 lime
-2 cup Shredded cheddar cheese
-2 cups Sour cream
-Sea salt & ground pepper
1- In a dutch oven, saute the leek, celery, onion, carrots, thyme, sage, sea salt & pepper in the butter & olive oil for about 10 minutes over med/high heat, stirring continuously.
2- Add in the chicken stock, red pepper flakes, potatoes & corn & simmer until all the vegetables are tender.
3- Add in the milk
4- Add in the neufchatel cheese & the juice of 1/4 of the lime & continue simmering until all of the cheese is melted.
5- Add in the shredded chicken & simmer another 5 minutes.
6- Serve in a bowl with a wing or drumstick sprinkled with the shredded cheddar cheese & garnished with a dollop of sour cream.
This hearty creamy spicy chicken potatoe soup paired perfectly with Smoke Eater Pinot Grigio.
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