IP chicken enchilada soup

 https://www.favfamilyrecipes.com/instant-pot-chicken-enchilada-soup/

 

• Put into the Instant Pot
• 2 tablespoons olive oil
• 1 onion diced
• 1 red bell pepper diced
• and saute; then add:
  
• 10 ounces red enchilada sauce
• 10 ounces green enchilada sauce
•  16 ounces chicken broth
• 15 ounces diced tomatoes
• 15 ounces black beans drained
•  15 ounces chili beans NOT drained
• 15 ounces corn drained
•  4 ounces diced green chiles
•  8 ounces cream cheese (cut into chunks)
  
• 3 chicken breasts
• 2 tablespoons taco seasoning
• After cooking:
  
•  2 cups cheese shredded
• cilantro (optional)
  
 tortilla chips (optional)
Pressure cook for 10 min; natural pressure realease for 10 min; shred the chicken

 

 

Snowboardin' Sharon's White Chili

2 large cans chicken broth
2 large cans cannellini beans
small brown onion
1/2 tsp cumiin
1/2 tsp garlic powder
salt and pepper (to taste)
Green tabasco (to taste)
Green onions
2 lbs. boneless chicken breast
8 oz. can chopped green chiles
handful fresh cilantro
1/2 tsp leaf oregano
Monterey Jack Cheese (grated)

Cube chicken breast, dice brown onion. In large pan saute chicken and onion in a little oil until cooked. Add chicken broth, beans, chiles, and spices. Slowly simmer for an hour or longer. Chop cilantro, add to chili and refrigerate over night.
Next day, Season more if desired. Simmer for several hours. In bowls, top with chopped green onion and grated cheese.
Serve with tortillas or cornbread.

Clam Chowder

Clam Chowder

boil potatoes, onion, and celery until tender. Mix 1/2 c flour and about a 1/2 c water in blender. Take about half the water out of the pan and add a can of evaporated milk, flour mixture, and reheat. Then add half a square of butter/marg., salt and pepper, clams. Heat until it is as thick as you like.