1Tbspcelery leavesparsley or green onions to garnish
Instructions
Heat oil over medium high heat in a large soup pot.
Cook onion, garlic, celery and carrots until slightly softened, 3 to 5 minutes. Stir frequently.
Add potatoes, thyme, basil and oregano cook for 1 minute until herbs become fragrant.
Sprinkle flour over the mix and allow to cook for 1 minute.
Slowly stir in soup stock and vinegar. Stir until boiling and slightly thickened.
Reduce heat, cover and simmer until potatoes are fork tender, 10 to 12 minutes.
Add evaporated milk and stir well.
Add cooked chicken, corn and red pepper and heat through, 3 to 5 minutes.
Taste and adjust seasoning with cayenne pepper, salt and black pepper.
Remove from heat. Garnish with celery leaves, parsley sprigs or chopped green onions.
Notes
If you don't have leftover, pre-cooked chicken cut 2 boneless chicken breasts or 3 boneless chicken thighs into bite size pieces and saute in 1 tbsp canola oil until cooked through.Starchy potatoes like russets will help thicken the soup, mash them with a fork to thicken even more. Make this recipe in a crockpot. Add all ingredients except flour and evaporated milk to the crockpot and let cook for 8 hours on low or 4 hrs on high. Mix flour with a bit of the evaporated milk until smooth, stir into the soup. Add the remaining evaporated milk. Cover and cook for another 10-15 minutes.