CHICKEN APPLE SAUSAGE SOUP RECIPES

SAUSAGE & APPLE STUFFING | ALLRECIPES

Sausage & Apple Stuffing | Allrecipes image

Can't decide what kind of stuffing to make? Try this recipe...it's very easy to prepare, loaded with great flavor and goes from stovetop to table in just 25 minutes!

Provided by Campbell's Kitchen

Categories Swanson®

Total Time 25 minutes

Prep Time 15 minutes

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 ¾ cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1 stalk celery, coarsely chopped
1 small onion, coarsely chopped
½ Red Delicious apple, chopped
½ Granny Smith apple, chopped
½ pound bulk pork sausage, cooked and crumbled
2 cups Pepperidge Farm® Herb Seasoned Stuffing
2 cups Pepperidge Farm® Corn Bread Stuffing

Steps:

Heat the broth, celery, onion and apples in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables and apples are tender.
Add the sausage and stuffing and stir lightly to coat.

Nutrition Facts : Calories 200.1 calories, CarbohydrateContent 25.6 g, CholesterolContent 17.3 mg, FatContent 7.6 g, FiberContent 2.3 g, ProteinContent 7.2 g, SaturatedFatContent 2.3 g, SodiumContent 826.9 mg, SugarContent 3.8 g

CHEESY CHICKEN ENCHILADA SOUP – INSTANT POT RECIPES

Cheesy Chicken Enchilada Soup – Instant Pot Recipes image

Masa can be found in the international food section of most grocery stores, but if you can’t find it you can make a flour roux on the stove instead. In a small saucepan, melt 4 tablespoons butter over medium-low heat. Whisk in 1⁄4 cup flour and cook for 1 minute. Whisk the roux into the soup, then press the Sauté button and simmer until the soup thickens.

Provided by I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers

Prep Time 25 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 medium yellow onion (peeled and chopped)
1/4 cup chopped fresh cilantro
3 garlic cloves (peeled and minced)
1 small Jalapeno Pepper (seeded and minced)
1 can diced green tomatoes with green chilies (drained, 10 ounces)
1/2 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp salt
1/4 tsp ground black pepper
3 cups chicken broth
2 boneless, skinless chicken breasts ( 6 ounces)
1/4 cup Water
3 tbsp masa
1 cup grated sharp cheddar cheese
1/2 cup sour cream
3 oz tortilla chips

Steps:

Press the Sauté button on the Instant Pot® and heat oil. Add onion and cook until tender, about 5 minutes. Add cilantro, garlic, jalapeño, tomatoes, cumin, coriander, salt, and pepper and cook until fragrant, about 1 minute.
Add broth and chicken to pot and stir well. Press the Cancel button, close lid, set steam release to Sealing, press the Soup button, and cook for the default time of 20 minutes.
When the timer beeps, quick-release the pressure and press the Cancel button. Open lid and transfer chicken to a cutting board. Shred meat with two forks and set aside.
In a small bowl combine water and masa, then whisk into soup. Press the Sauté button and cook, stirring constantly, until the soup has thickened, about 8 minutes. Press the Cancel button.
Once soup stops bubbling, stir in chicken, cheese, and sour cream and stir until the cheese is completely melted. Serve hot with tortilla chips for garnish.

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