In this series, Chicken Series, I talk about cooking chicken in bulk to use in future recipes. If you do not have precooked chicken, directions are below.
Cook boneless, skinless chicken breasts first! This recipe uses 1 1/4 cups. High pressure chicken and 3 cups water in Instant Pot for 10 minutes, then natural pressure release for 5 minutes. Set aside 2 cups of broth for recipe. I always freeze remaining broth to use in future soup recipes. Remove chicken and broth from Instant Pot, then mix the following ingredients together.
1 jalapeño, seeded and diced
1 large onion, chopped
3 teaspoons organic garlic, minced
1 teaspoon onion salt
¼ teaspoons black pepper
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon dried oregano
2 cups chicken broth
1 can (10 oz. each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
14 ounce can whole kernel corn, drained
2.25 ounce package real bacon bits
Note: other ingredients listed below will be added later￼.
Set release valve in the “sealing” position. Low pressure for four minutes. Then natural pressure release.￼
After pressure has gone down, open lid and stir ingredients.￼
Then add these ingredients:
14.5 ounce can diced tomatoes
10 3/4 ounce can Campbell’s Healthy Request ￼￼Tomato Soup
8 ounce package of cream cheese￼
1/4 cup of Velveeta Cheese, cut into small pieces￼
Press saute button. Cook and stir for 5 minutes, until cream cheese is melted and bubbling hot.
Yields 11 cups.
This is my husband’s favorite soup recipe.
Jalapeno Chicken Chili ©Camelia Elliott “All Rights Reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without written permission of the publisher.”