Ingredients: ½ yellow onion
3 lb. bag golden potatoes
1 zucchini
2 cans of corn
1 red bell pepper
1 orange bell pepper
1 green bell pepper
1 yellow bell pepper
1/3 cup spinach leaves
1 lb. pack raw chicken tenders
1 stick salted butter
2 tablespoons onion powder
2 tablespoons garlic powder
2 teaspoons Paprika
1 tablespoon Salt
1 tablespoon Pepper
1 tablespoon Garlic salt Olive oil
3 tablespoons minced garlic
4 cups chicken broth
2 cups water ½ cup heavy cream ½ cup cheddar cheese or your preferred cheese Directions:
1. Dice the yellow onion and chop the zucchini, potatoes and all of the bell peppers. Set all of those veggies aside in a large bowl, but keep the onion separate.
2. Sprinkle combined veggies with olive oil and start seasoning.
3. Use half of the garlic powder, onion powder, paprika, salt, pepper and garlic salt and stir. Set aside.
4. Prep and cook the chicken in a bowl and combine chicken, olive oil and the rest of the seasonings.
5. Coat a large pan in oil and start cooking the chicken on medium heat. After it is cooked through, shred it and set aside.
6. In a large pot on low heat, start melting the stick of butter. Add onion and minced garlic. Cook until slightly translucent.
7. Add the rest of the veggies, chicken, chicken broth and water to the pot. Bring it to a boil for a few minutes and then bring the heat down to a rolling simmer, covered until the veggies are softened.
8. After the vegetables have softened to your liking, uncover, bring the heat to low, and add the heavy cream and cheese.
9. Cook for just a few more minutes and let it cool slightly before serving.
