ELECTRIC SOUP RECIPES

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SOUTHWEST CHICKEN SOUP - THE PIONEER WOMAN



Southwest Chicken Soup - The Pioneer Woman image

Discovering the electric pressure cooker has changed my life. I like to call it the procrastinator’s alternative to the slow cooker.

Provided by Meseidy Rivera

Categories     stews

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 10

1 lb. Chicken Breast, Diced
1 c. Enchilada Sauce
1 can (14 1/2 Oz. Size) Fire-roasted Diced Tomatoes
1 can (14 1/2 Oz. Size) Black Beans, Drained And Rinsed.
10 oz. weight Frozen Corn
4 oz. weight Chopped Green Chilies
1 tbsp. Ground Cumin
1 1/2 c. Chicken Stock
1/4 c. Chopped Cilantro, Plus More For Garnish
Your Favorite Garnishes, Such As Shredded Cheese, Sour Cream, Diced Avocado, Lime Wedges

Steps:

  • In an electric pressure cooker combine diced chicken, enchilada sauce, diced tomatoes, black beans, corn, chilies, cumin, and chicken stock. Set for 30 minutes or use the pressure cooker “Soup/Stew” setting. Release pressure, season with salt to taste, and serve. Garnish with cilantro, shredded cheese, sour cream, avocado, and lime wedges.

SALTGRASS STYLE BAKED POTATO SOUP RECIPE - FOOD.COM



Saltgrass Style Baked Potato Soup Recipe - Food.com image

If you've ever tried baked potato soup at Saltgrass Steak House (mainly in Texas) you know how absolutely amazing and addicting it can be. This is my take on a near perfect replica of their famous soup.

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

Yield 6-8 serving(s)

Number Of Ingredients 17

1/2 lb bacon
1 cup onion, finely chopped
1 cup celery, finely chopped
1 cup carrot, finely chopped
1/3 cup green onion, finely chopped
2 large garlic cloves, minced
3 teaspoons fresh cracked black pepper
2 1/2 teaspoons Lawry's Seasoned Salt
1/4 teaspoon white pepper (optional)
2 1/2 lbs potatoes, peeled and diced
2 cups chicken stock or 2 cups prepared chicken base
2 1/4 cups heavy whipping cream
8 ounces extra-sharp cheddar cheese, freshly shredded
1/4 cup finely chopped chives or 1/4 cup green onion
1/2 cup extra-sharp cheddar cheese, freshly shredded
1/4 cup fresh bacon bits
fresh cracked black pepper, to taste

Steps:

  • Chop raw bacon into small pieces. Place in medium size skillet and cook over medium heat until well done.
  • While bacon is cooking, chop onion, celery, and carrot. You will want a very fine chop on this. If available, place in electric food chopper or processor.
  • Once bacon has finished cooking, transfer bacon and grease to a large stovetop stockpot or electric crockpot. (If cooking stovetop, place pot over burner on medium-low heat. For a crockpot, cook on high.) Then add chopped onion, celery and carrot. Thoroughly combine mixture.
  • Finely chop green onion and then mince garlic. Add to pot and stir.
  • Measure out black pepper, seasoned salt and white pepper. Add to pot and stir.
  • Allow mixture to cook & flavors to meld while peeling and dicing potatoes. Roughly 15 minutes. (I recommend a smaller dice to your potatoes for a faster cooking time.).
  • Add potatoes, chicken stock and heavy cream to pot. Mix thoroughly and allow to cook for 1-1/2 to 2 hours, or until potatoes are very soft .
  • Once potatoes are done cooking, use immersion blender to thoroughly purée soup. Alternatively, divide soup mixture into two batches and purée in a countertop blender. (Tip: Keep your hand firmly pressed on the blender lid to prevent it from popping open. Hot liquids have the potential to create pressure inside the blender and make the lid pop off.).
  • With puréed soup in pot, add shredded cheese and whisk until melted and thoroughly mixed.
  • Prepare optional garnish and serve!

Nutrition Facts : Calories 900.1, FatContent 69, SaturatedFatContent 37.4, CholesterolContent 205.4, SodiumContent 887.6, CarbohydrateContent 46, FiberContent 6, SugarContent 5.7, ProteinContent 26.5

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  • In an electric pressure cooker combine diced chicken, enchilada sauce, diced tomatoes, black beans, corn, chilies, cumin, and chicken stock. Set for 30 minutes or use the pressure cooker “Soup/Stew” setting. Release pressure, season with salt to taste, and serve. Garnish with cilantro, shredded cheese, sour cream, avocado, and lime wedges.
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