Chicken and Potato Soup recipe

12 servings

2 tablespoons butter

2 1/2 pounds skinless, boneless chicken breast halves - diced

1 large onion, diced

6 medium potatoes, diced

1 (15 ounce) can carrots, drained

1 (10 ounce) can peas, drained

1 (11 ounce) can corn, drained

1 cup milk

2 cups water, or as needed

hot pepper sauce to taste

salt to taste

ground black pepper to taste

Melt the butter in a large pot over medium heat, and cook the chicken 10 minutes, or until evenly browned and juices run clear.

Mix the onion into pot with the chicken.

Mix in potatoes, carrots, peas, and corn.

Pour in milk an enough water to cover all ingredients.

Season with hot sauce, salt, and pepper.

Bring to a boil.

Reduce heat to low, and continue cooking 30 minutes, stirring occasionally, until potatoes are tender.