Pharaoh’s Royal Chicken Chili

Mark and Susan Potvin and their children Noah, 3, and Simon, 1, live in Princeton. Mark is made up to look like Elvis in the picture. It is the persona he took on when he had the part of pharaoh in the “Joseph and the Amazing Technicolor Dreamcoat” musical that he directed and was recently performed in Princeton.

Mark is the Princeton High School choral director and also director of the East Central Minnesota Chorale. Mark is a native of Detroit Lakes and Susan a native of Belmond, Iowa. The two met while attending Luther College in Decorah, Iowa. Susan is a band director for grades 7 and 8 in Elk River and plays percussion off and on for the Grand Symphonic Bands, based in St. Paul.

The Potvin family enjoys camping (using a tent), bicycling and traveling. Reading is another interest in the household and Mark is a Star Trek fan and avid golfer. He loves cooking and she loves baking. She does some food preservation including canned strawberry jam. He likes to grill and make soups and Italian tomato sauces from scratch. The couple also enjoys activities with their children and attending musical and drama performances in the Twin Cities.



2 26-oz. cans cream of chicken soup

2 26 oz. cans milk

2 diced large green peppers

2 diced large red or orange peppers

2 cups diced celery

2 cups corn

1 can each of dark red kidney beans, black beans and light red kidney beans or pinto beans, drained

1 can chili beans (not drained)

1 chopped medium onion

2 large chicken breasts

1/2 can diced jalapenos or green chillies

Add to taste: chili powder, cayenne pepper, black pepper, Tabasco sauce


Brown the chicken breasts and pull apart or shred. Place all ingredients in a large stew pot and heat thoroughly until vegetables are still firm and onions translucent. Add chili powder, cayenne pepper, black pepper and Tabasco sauce to desired spiciness. Makes a large batch. Freeze portions in small containers for a treat on a later date, and the flavor will be even better.