BOOK CATEGORIES
Authors
Short Stories
Long Stories
Funny Stories
Love Stories
Stories For Kids
Poems
Essays
Nonfictions
Plays
Folktales
Fairy Tales
Fables
Learning Kitchen
LINKS
Home
Famous Authors (View All Authors)
Post by :LDotson
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :1885
Click below to download : Soups - Southwestern Chicken And Bean Soup (Format : PDF)
Soups - Southwestern Chicken And Bean Soup
1 cup dry pinto beans1 cup chopped onion
2 jalapeno peppers, seeded and chopped
2 cloves garlic, minced
1/4 tsp. crushed red pepper
2 1/2 cups chicken broth
2 Tbl. cooking oil
1 cup frozen corn
2 cups cubed cooked chicken
1 (16 oz.) can diced tomatoes, undrained
1/4 cup snipped fresh cilantro or parsley
shredded cheddar or Monterey Jack cheese, or Jalapeno hot pepper cheese
Tortilla Chips (optional)
Lime wedges (Optional)
Rinse beans. In a large saucepan combine beans and enough water to cover them and bring to boiling; reduce heat and simmer for 2 minutes. Remove from heat, cover and let stand 1 hour.
Drain and rinse beans.
In a 4 to 6 qt. pressure cooker combine beans, onion, jalapeno peppers, garlic, crushedred pepper, chicken broth and oil. Lock lid in place. Place pressure regulator on vent pipe (if you have a first generation cooker).
Over high heat bring cooker up to pressure just until pressure regulator begins to rock slowly; cook for 8 minutes.Allow pressure to come down naturally. Carefully remove lid.
Add corn to cooker. Bring to boiling; reduce heat. Cover loosely (do not lock lid) and cook for 3 minutes oruntil corn is tender.
Add chicken and undrained tomatoes, cilantro or parlsey. Heat through.
NEXT BOOKS
1 Tbsp olive oil 1 large onion, chopped 1/2 boneless chicken breast, cut in 1" cubes 1 medium red bell pepper, in small dice 4 garlic cloves, minced several sprigs fresh parsley or 1 heaping tsp. dried parsley pinch of fennel seeds 1/2 tsp dried oregano 1 tsp dried rosemary 1 (3" to 4") piece of Italian, kielbasa or Georgia smoked sausage 16 oz (2 cups) chicken broth 1 large plum tomato, diced small 10 oz cooked kale, chopped (Note #1 - substitutes) 1 (15-or-16 oz) can cannelloni or great northern beans, drained & rinsed 1 tsp salt or to taste
Soups - Chicken - Tuscan Chicken Soup With White Beans And Greens
PREVIOUS BOOKS
1 stewing chicken (4 to 5 lbs), skinned and quartered 1 bay leaf 8 to 10 whole black peppercorns 1/4 cup butter 2 large onions, coarsely chopped 3 celery stalks, cut into 1/2 inch pieces 3 medium carrots, pared, cut into 1/2 inch pieces 2 medium cloves garlic, minced 1 pkg (10 oz) frozen corn 1 can (4 oz) diced green chili, drained 1 can (10 oz) chickpeas, drained and rinsed 1 jar (4 oz) chopped pimentos, drained 1/4 cup chopped parsley 1 tsp dried sage leaves, crumbled 1/2 cup sliced pitted black olives In 6 quart Dutch oven, cover chicken
Soups - Chicken - Southwest Chicken With Chili And Corn
NEXT 10 BOOKS
|
PREVIOUS 10 BOOKS
|
RANDOM 10 BOOKS
- Soups - Chicken - Tuscan Chicken Soup With White Beans And Greens
- Soups - Tuscan Chicken And White Bean Soup
- Soups - Cold - Chilled Avocado Cucumber Soup
- Soups - Chilled Avocado Soup
- Soups - Cold - Chilled Beet And Cucumber Soup
- Soups - Cold - Creamy Avocado Soup
- Soups - Iced Yellow Tomato Soup
- Soups - Lime Cucumber Soup With A Kick
- Soups - Cold - Quickest Ever Cold Soup
- Soups - Combination - Button Soup
LEAVE A COMMENT