1Put chicken thighs in a large pot and cover with water. Bring to boil adding a little salt. Cook till done and falling off bone. About 30 minutes. Remove thighs with spoon and put them on a plate to cool.
2Now in boiling broth and water put the butter, tomatoes, all three bags of vegetables and the onion(chopped like for a hotdog). Simmer on medium heat until every thing is cooked and soft. About an hour.
3While the base is simmering remove the chicken from the bones pulled off in little chunks. When the vegetables are soft, add the chicken in and simmer for about 30 minutes stirring occasionally.
4Now we will go from soup to stew! On low heat slowly add the instant mashed potatoes into the soup until you get your desires thickness. I like mine thick. Stew! Add the chili powder and salt and pepper to taste. I like a lot of chili powder. That gives it the kick! Continue to stir occasionally for about 30 minutes to blend all the flavors.
5Now you are ready to eat! Put in bowl and add a little hot sauce. Maybe a little Worcester sauce too! Corn bread on the side makes this complete.