Ham and Corn Chowder – Salt and Lavender (Video)

Creamy and comforting, this Ham and Corn Chowder is chock full of delicious ham, tender potatoes and, of course, sweet corn!  You’ll want to make this recipe time and again, it’s that good! This recipe comes from Natasha over at Salt and Lavender.  You can learn more about Natasha here.  I had leftover ham from my Brown Sugar Honey Ham, and usually make a ham and bean soup, but was all out of beans.  I found this recipe, and oh my goodness – it was so easy to make and really filling.  I will definitely check back in with Natasha, since this recipe was so delicious! 

For this recipe, I used my Enameled Cast Iron Skillet with Lid:

Braising Pan and Skillet in One

Meet the perfect combination of skillet and Dutch oven. With a wide cooking surface, shallow sides, and oven-to-table design, whether a busy weeknight or relaxing weekend, you can braise, bake, sauté, simmer, or roast whatever’s on the menu. The self-basting lid adds juices back into whatever you’re cooking for added moisture and flavor.

This classic gray skillet has a light-colored enameled interior, which means you can start using it right away—no seasoning required—and it lets you easily see food browning so you can avoid scorching it. With the durability of cast iron comes a certain weightiness. But not to worry—this skillet has two sturdy handles to help you lift and carry dishes from the oven right to your dinner table. Plus, cast iron’s excellent heat retention means that food stays hot and delicious even if not everyone makes it to the table as soon as dinner’s ready.

Guarantee

  • Lifetime guarantee

Click here to get your own Enameled Cast Iron Skillet with Lid today.

Let’s jump right in!

Ingredients

  • 4 bacon strips, cut into pieces
  • ½ sweet onion, chopped
  • 2 celery, diced
  • ¼ cup all-purpose flour
  • 2 cloves garlic, chopped
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 cups frozen corn
  • 1 pound leftover ham, chopped
  • 12 ounces baby potatoes, cut in half
  • 1/8 tsp Italian seasoning
  • 1/8 tsp cayenne pepper, or to taste
  • Salt and pepper, to taste
  • Shredded Cheddar cheese, optional

Instructions

Cut bacon into pieces. Chop onion, dice celery and chop garlic; set aside. 

Cook bacon over medium-high heat until crispy, about 10 minutes. Remove bacon, set side. 

Turn heat down to medium, add in onion and celery.  Cook until onion is translucent, about 5 minutes.  Add in flour, cook for one minute, stirring constantly, until flour is incorporated.

Add garlic and chicken broth, stirring to combine.

Stir in cream, then add in corn, ham, potatoes, spices, and 2/3 of the bacon.

Bring soup to a boil, then lower heat until soup is gently simmering.  Cook for 20 minutes, or until the potatoes are tender.

Add in shredded cheese, if using.  Serve immediately, topped with the remainder of the bacon.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

MARCH 2023 – Hosts can choose Anything for 60% off including our NEW Deluxe Stand Mixer!!

GUESTS can choose from the Pasta Tongs, Sauté Tongs OR the Everything But the Pizza Seasoning FREE with a $90 purchase – plus FREE SHIPPING with any $150 purchase!!

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

Ham and Corn Chowder – Salt and Lavender (Video)

Creamy and comforting, this Ham and Corn Chowder is chock full of delicious ham, tender potatoes and, of course, sweet corn!  You’ll want to make this recipe time and again, it’s that good!
5 from 2 votes
Prep Time 10 mins
Cook Time 40 mins
Course Soup
Cuisine American
Servings 6 servings
Calories 520 kcal

Ingredients
  

  • 4 bacon strips cut into pieces
  • ½ sweet onion chopped
  • 2 celery diced
  • ¼ cup all-purpose flour
  • 2 cloves garlic chopped
  • 4 cups chicken broth or stock
  • 1 cup heavy cream
  • 2 cups frozen corn
  • 1 lb leftover ham chopped
  • 12 oz baby potatoes cut in half
  • tsp Italian seasoning
  • tsp cayenne pepper or to taste
  • kosher salt and pepper to taste

Instructions
 

  • Cut bacon into pieces. Chop onion, dice celery and chop garlic; set aside. 
  • Cook bacon over medium-high heat until crispy, about 10minutes. Remove bacon, set aside. 
  • Turn heat down to medium, add in onion and celery.  Cook until onion is translucent, about 5 minutes. 
  • Add in flour, cook for one minute, stirring constantly, until flour is incorporated.
  • Add garlic and chicken broth, stirring to combine.
  • Stir in cream, then add in corn, ham, potatoes, spices, and 2/3 of the bacon.
  • Bring soup to a boil, then lower heat until soup is gently simmering.  Cook for 20 minutes, or until the potatoes are tender.
  • Add in shredded cheese, if using.  Serve immediately, topped with the remainder of the bacon.

Notes

The original recipe calls for smoked ham.  Our family loves my brown sugar honey ham, so we used that instead.  It gave a hint of delicious sweetness to the overall recipe, but you can use any leftover ham you like. 
You can store any leftovers in a sealed container up to three days or freeze in a freezer safe container up to three months.

Nutrition Estimate

Calories: 520kcalCarbohydrates: 31gProtein: 24gFat: 34gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.02gCholesterol: 105mgSodium: 1606mgPotassium: 786mgFiber: 3gSugar: 4gVitamin A: 673IUVitamin C: 17mgCalcium: 60mgIron: 2mg
Keyword chowder, ham and corn chowder, pampered chef, soup
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Stuffed Cabbage Soup – My Recipes (Video)

I love the ideas I get from MyRecipes, and this one just may be my favorite!  I LOVE Golabki (stuffed cabbage), and discovering I can have it in soup form made my day.  For this recipe, I used our 8-Qt. Brilliance Nonstick Stock Pot:

Batch Cooking With Hassle-Free Cleanup

When big batches of pasta, soup, stew, or chili are on the menu, reach for this 8-qt. (7.6-L) nonstick stock pot. It’s never been easier to batch cook or prep for family get-togethers and special events. With high-quality nonstick coatings inside and out, this pot releases food effortlessly—and because it’s dishwasher-safe, cleanup is easy.

About Brilliance Nonstick Cookware

Brilliance cookware is where design and performance meet: It’s top-notch cookware with the performance you expect from Pampered Chef, plus the gorgeous design you want in your kitchen. Like your favorite pair of blue jeans, this cookware will never go out of style.

Click here to get yours today.  You’ll be glad you did. 

Let’s jump right in!

Ingredients

  • 1 tbsp olive oil
  • 1 lb. 90/10 lean ground beef
  • 1 tsp. kosher salt
  • ¼ tsp. black pepper
  • 1 medium onion, diced
  • 3 garlic cloves, chopped
  • 8 cups green cabbage, chopped into 1-inch pieces
  • 1 28-oz. can San Marzano tomatoes
  • 6 cups beef stock
  • ½ cup uncooked long-grain white rice
  • 2 tbsp packed light brown sugar
  • 3 tbsp flat-leaf parsley, chopped
  • 2 tbsp thyme, chopped

Instructions

Chop cabbage, onion, garlic, parsley and thyme; set aside.

Heat oil in large stock pot over medium-high heat until shimmering.  Add ground beef, salt and pepper, cooking until no longer pink, about 5 minutes.  Add in onion, cooking until translucent; add garlic, stirring until fragrant, about one minute. 

Stir in cabbage, cooking for 3 minutes, or until cabbage begins to wilt. 

Add tomatoes, stock, rice and brown sugar, mixing until just combined.  Bring to a boil, then reduce heat to medium-low.  Simmer, uncovered for approximately 15 minutes, or until rice is cooked.

Remove from heat; add parsley and thyme to soup, give a stir to combine. Serve immediately.

That’s it!! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

JANUARY – Hosts can earn DOUBLE FREE PRODUCTS!!

NEW YEAR SALE!! January only, the Deluxe Air Fryer AND the Rapid-Prep Mandoline are both on sale! See below for the sale prices and pick up yours today!

Scan the QR codes below to shop OR to host with me – I would be thrilled to help you get some FREE and discounted!!

Stuffed Cabbage Soup – My Recipes

Hearty, delicious and easy to make, this Stuffed Cabbage Soup is filled with tender cabbage and ground beef, and only takes @ 30 minutes from start to finish!
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Course dinner, Soup
Cuisine Polish
Servings 6 servings
Calories 315 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb 90/10 lean ground beef
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • 1 medium onion diced
  • 3 garlic cloves chopped
  • 8 cups green cabbage chopped into 1-inch pieces
  • 28 oz San Marzano Tomatoes
  • 6 cups beef stock
  • ½ cup uncooked long-grain white rice
  • 2 tbsp packed light brown sugar
  • 3 tbsp flat-leaf parsley chopped
  • 2 tbsp thyme chopped

Instructions
 

  • Chop cabbage, onion, garlic, parsley and thyme; set aside.
  • Heat oil in large stock pot over medium-high heat until shimmering.  Add ground beef, salt and pepper, cooking until no longer pink, about 5 minutes.  Add in onion, cooking until translucent; add garlic, stirring until fragrant, about one minute. 
  • Stir in cabbage, cooking for 3 minutes, or until cabbage begins to wilt. 
  • Add tomatoes, stock, rice and brown sugar, mixing until just combined.  Bring to a boil, then reduce heat to medium-low. Simmer, uncovered for approximately 15 minutes, or until rice is cooked.
  • Remove from heat; add parsley and thyme to soup, give a stir to combine. Serve immediately.

Notes

This soup freezes well, and once stored in a reusable freezer storage bag or freezer safe container, will keep up to three months. 

Nutrition Estimate

Calories: 315kcalCarbohydrates: 33gProtein: 24gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 49mgSodium: 1123mgPotassium: 1176mgFiber: 5gSugar: 12gVitamin A: 527IUVitamin C: 55mgCalcium: 134mgIron: 5mg
Keyword cabbage soup, soup
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Creamy Cauliflower Soup – Cookie and Kate (Video)

This extra creamy and delicious Cauliflower Soup recipe from Kate over at Cookie and Kate takes only 9 ingredients, and making it in the Deluxe Cooking Blender from @pamperedchef is so easy, soup’s ready in 30 minutes! You can learn more about Kate here and, of course, her sweet inspiration, her dog, Cookie!! She creates wonderful vegetarian recipes, and I hope that you’ll head over and check it out!

For this recipe, I used our Deluxe Cooking Blender:

Best Blender for Smoothies—and Soup!

Blenders aren’t just for smoothies anymore. Our innovative blender has settings that heat up to 220˚F (104˚C), which means it doesn’t just blend—it cooks.

With a cooking blender, you can make everything from smoothies and milkshakes to soups, jams, alternative milks, and nut butters. With eight preprogrammed settings and two custom settings, there’s no guesswork. The pitcher has a 6-cup capacity for hot food and 7-cup capacity for cold food, and comes with a tamper, dual-sided cleaning brush, strainer bag, boil-over guard, and a cooking guide with more than 60 recipes.

Click here to get yours today.  You’ll be glad you did. 

Let’s jump right in!

Ingredients

  • 2.5 cups vegetable broth
  • 1 tsp salt
  • 6 cups cauliflower florets
  • 1 red onion, quartered
  • 2 garlic cloves
  • 1 tbsp butter
  • 1 tbsp lemon juice
  • Pinch of nutmeg
  • Flat-leaf parsley, for garnish
  • Chives, for garnish

Instructions

Add first FIVE ingredients, in the order listed, to the Deluxe /Cooking Blender. Replace and lock the lid. Turn the wheel to select the SOUP setting. Press the wheel to start.

Once soup is done, carefully remove the lid, and add the butter, lemon juice and nutmeg.  Replace the lid, and pulse for 10 seconds, until ingredients are incorporated.

Serve immediately, and garnish with flat-leaf parsley and chives, if desired.

That’s it!! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

JANUARY – Hosts can earn DOUBLE FREE PRODUCTS!!

NEW YEAR SALE!! January only, the Deluxe Air Fryer AND the Rapid-Prep Mandoline are both on sale! See below for the sale prices and pick up yours today!

Scan the QR codes below to shop OR to host with me – I would be thrilled to help you get some FREE and discounted!!

Creamy Cauliflower Soup – Cookie and Kate

This extra creamy and delicious Cauliflower Soup r takes only 9 ingredients, and making it in the Deluxe Cooking Blender is so easy, soup’s ready in 30 minutes!
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Course Soup
Cuisine American
Servings 6 servings
Calories 57 kcal

Ingredients
  

  • 2.5 cups vegetable broth or chicken stock
  • 1 tsp salt
  • 6 cups cauliflower florets
  • 1 red onion, quartered
  • 2 garlic cloves
  • 1 tbsp butter
  • 1 tbsp lemon juice
  • pinch nutmeg
  • Flat Leaf parsley for garnish

Instructions
 

  • Add first FIVE ingredients, in the order listed, to the Deluxe /Cooking Blender. Replace and lock the lid. Turn the wheel to select the SOUP setting. Press the wheel to start.
  • Once soup is done, carefully remove the lid, and add the butter, lemon juice and nutmeg.  Replace the lid, and pulse for 10 seconds,until ingredients are incorporated.
  • Serve immediately, and garnish with flat-leaf parsley and chives, if desired.

Notes

Peel and cut your vegetables into chunks before you measure them.
To make this keto friendly, use chicken stock instead of vegetable broth.

Nutrition Estimate

Calories: 57kcalCarbohydrates: 8gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 5mgSodium: 434mgPotassium: 333mgFiber: 3gSugar: 3gVitamin A: 59IUVitamin C: 51mgCalcium: 29mgIron: 0.5mg
Keyword cauliflower, cauliflower soup, keto, soup
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Leftover Turkey and Rice Soup (Video)

This Turkey and Rice soup is the perfect meal after so many days of cooking.  Brightly flavored with a hint of lemon, comforting and oh-so-easy to make! 

For this recipe, I used our 8-qt. (7.6-L) Nonstick Stock Pot, here’s some info about it below:

8-qt. (7.6-L) Nonstick Stock Pot

Batch Cooking With Hassle-Free Cleanup

When big batches of pasta, soup, stew, or chili are on the menu, reach for this 8-qt. (7.6-L) nonstick stock pot. It’s never been easier to batch cook or prep for family get-togethers and special events. With high-quality nonstick coatings inside and out, this pot releases food effortlessly—and because it’s dishwasher-safe, cleanup is easy.

About Brilliance Nonstick Cookware

Brilliance cookware is where design and performance meet: It’s top-notch cookware with the performance you expect from Pampered Chef, plus the gorgeous design you want in your kitchen. Like your favorite pair of blue jeans, this cookware will never go out of style.

Guarantee

  • 10-year guarantee

Product Details

  • 8-qt. (7.6-L) capacity
  • Includes a lid
  • 8-layer construction with aluminum core for fast, even heating
  • Interior and exterior nonstick coatings resist scratches and help release food easily
  • The stainless-steel cap on the bottom of the pan means you can cook on any stove-top—even induction!
  • Made without PFOA
  • Heat-safe to 480°F (250°C)
  • Dishwasher-safe

Click the link to get yours today:  8-qt. (7.6-L) Nonstick Stock Pot, along with other Holiday essentials today. You’ll be glad you did! Our Holiday Shipping Schedule is listed below:

Let’s jump right in!!

Ingredients

  • 1 large onion, diced
  • 2 medium carrots, diced
  • 4 celery stalks, diced
  • 2 cloves garlic, pressed
  • 2 cups leftover turkey, shredded
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 tablespoon Herbs de Provence Seasoning
  • 1 teaspoon poultry seasoning
  • 2 tablespoons freshly chopped flat parsley, plus more for garnish
  • ½ cup uncooked rice
  • 6 cups homemade turkey stock
  • 2 sprigs fresh thyme
  • Juice of one lemon

Instructions

Dice onion, carrots and celery.  Press garlic and shred leftover turkey.

Melt butter with oil over medium heat in large stockpot.  Add onions, carrot and celery, cooking until softened, about 5-8 minutes.  Add garlic, Herbs de Provence, poultry seasoning and parsley, stirring to combine. Cook one minute, until garlic is fragrant.

Add turkey, uncooked rice, stock and thyme sprigs.  Stir to combine, then bring to a boil.  Reduce heat to low, then simmer just until rice is tender, about 20 minutes. 

Remove from heat, and add the juice of one lemon to soup.  Serve immediately, topping with more freshly chopped parsley, if desired.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

NOVEMBERHosts can earn TWO items or sets of ANYTHING stoneware 60% off!!

Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

Leftover Turkey and Rice Soup (Video)

This Turkey and Rice soup is the perfect meal after so many days of cooking.  Brightly flavored with a hint of lemon,comforting and oh-so-easy to make! 
5 from 1 vote
Prep Time 10 mins
Cook Time 28 mins
Course Lunch, Main Course, Soup, Thanksgiving
Cuisine American
Servings 8 servings
Calories 219 kcal

Ingredients
  

  • 1 large onion, diced
  • 2 medium carrots, sliced
  • 4 celery stalks, diced
  • 2 cloves garlic, pressed
  • 2 cups leftover turkey, shredded
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 tbsp Herbs De Provence
  • 1 tsp poultry seasoning
  • 2 tbsp freshly chopped flat parsley, plus more for garnish
  • ½ cup uncooked long grain rice
  • 6 cups homemade turkey stock
  • 2 sprigs fresh thyme
  • 1 lemon, juiced

Instructions
 

  • Dice onion, carrots and celery.  Press garlic and shred leftover turkey.
  • Melt butter with oil over medium heat in large stockpot. Add onions, carrot and celery, cooking until softened, about 5-8minutes.  Add garlic, Herbs de Provence,poultry seasoning and parsley, stirring to combine. Cook one minute, until garlic is fragrant.
  • Add turkey,uncooked rice, stock and thyme sprigs.  Stir to combine, then bring to a boil.  Reduce heat to low, then simmer just until rice is tender, about 20 minutes. 
  • Remove from heat, and add the juice of one lemon to soup. Serve immediately, topping with more freshly chopped parsley, if desired.

Notes

You can use store bought turkey, vegetable or chicken broth, if you prefer.
 

Nutrition Estimate

Calories: 219kcalCarbohydrates: 20gProtein: 16gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 47mgSodium: 316mgPotassium: 385mgFiber: 1gSugar: 4gVitamin A: 2742IUVitamin C: 6mgCalcium: 40mgIron: 2mg
Keyword leftovers, soup, Thanksgiving, turkeyricesoup
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Homemade Turkey Stock – Kitchn (Video)

Happy Thanksgiving! I hope that you are all having a wonderful time with family and friends today.

This Homemade turkey stock from Kitchn is SO easy to make and full of flavor, you’ll be amazed at the taste difference! I used this delicious stock for my Leftover Turkey Soup, and there is NO way I will ever use store bought again.  Of course, for this recipe I used my trusty 8-qt. (7.6-L) Nonstick Stock Pot, here’s some info about it below:

8-qt. (7.6-L) Nonstick Stock Pot

Batch Cooking With Hassle-Free Cleanup

When big batches of pasta, soup, stew, or chili are on the menu, reach for this 8-qt. (7.6-L) nonstick stock pot. It’s never been easier to batch cook or prep for family get-togethers and special events. With high-quality nonstick coatings inside and out, this pot releases food effortlessly—and because it’s dishwasher-safe, cleanup is easy.

About Brilliance Nonstick Cookware

Brilliance cookware is where design and performance meet: It’s top-notch cookware with the performance you expect from Pampered Chef, plus the gorgeous design you want in your kitchen. Like your favorite pair of blue jeans, this cookware will never go out of style.

Guarantee

  • 10-year guarantee

Product Details

  • 8-qt. (7.6-L) capacity
  • Includes a lid
  • 8-layer construction with aluminum core for fast, even heating
  • Interior and exterior nonstick coatings resist scratches and help release food easily
  • The stainless-steel cap on the bottom of the pan means you can cook on any stove-top—even induction!
  • Made without PFOA
  • Heat-safe to 480°F (250°C)
  • Dishwasher-safe

Click the link to get yours today:  8-qt. (7.6-L) Nonstick Stock Pot, along with other Holiday essentials today. You’ll be glad you did! Our Holiday Shipping Schedule is listed below:

Let’s jump right in!!

Ingredients

  • 1 cooked Turkey Carcass, cut into pieces
  • 4 carrots cut into thirds
  • 4 celery stalks
  • 2 onions, quartered
  • 1 teaspoon whole peppercorns
  • 2 bay leaves
  • Handful of fresh parsley
  • Water – enough to cover carcass and vegetables

Instructions

Cut carrots, celery and onions.  Cut turkey carcass into pieces, removing most of the meat (bits left on are fine).

Add all ingredients to stock pot, cover with water.  Bring to a boil, then turn down heat and simmer for approximately 3 hours.  Set a mesh strainer over large bowl. Remove large pieces of carcass with tongs, then strain the stock through the mesh strainer, pressing on back of solids. 

Let stock cool in order for fat to rise to the top of the stock.  Remove fat with ladle.  You can use immediately for soup, or cool completely and store in a covered container in the refrigerator for up to one week, or freeze up to 3 months. 

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

NOVEMBERHosts can earn TWO items or sets of ANYTHING stoneware 60% off!!

Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

Homemade Turkey Stock – Kitchn (Video)

This Homemade turkey stock is SO easy to make and full of flavor, you’ll be amazed at the taste difference!
5 from 1 vote
Prep Time 10 mins
Cook Time 3 hrs
Course Soup
Cuisine American
Servings 2 quarts
Calories 87 kcal

Ingredients
  

  • 1 cooked turkey carcass, cut into pieces
  • 4 carrots, cut into thirds
  • 4 celery stalks
  • 1 large onion, quartered
  • 1 tsp whole peppercorns
  • 1 bay leaves
  • handful of fresh flat leaf parsley
  • kosher salt to taste
  • water – enough to cover carcass and vegetables

Instructions
 

  • Cut carrots,celery and onions.  Cut turkey carcass into pieces, removing most of the meat (bits left on are fine).
  • Add all ingredients to stock pot, cover with water. Bring to a boil, then turn down heat and simmer for approximately 3hours.  Set a mesh strainer over large bowl. Remove large pieces of carcass with tongs, then strain the stock through the mesh strainer, pressing on back of solids.  
  • Let stock cool in order for fat to rise to the top of the stock.  Remove fat with ladle.  You can use immediately for soup, or cool completely and store in a covered container in the refrigerator for up to one week, or freeze up to 3 months. 

Notes

You can also use the bones from wings and legs as a substitute for the whole carcass if you prefer.
You can use immediately for soup, or cool completely and store in a covered container in the refrigerator for up to one week, or freeze up to 3 months. 

Nutrition Estimate

Calories: 87kcalCarbohydrates: 20gProtein: 2gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.04gSodium: 94mgPotassium: 550mgFiber: 5gSugar: 9gVitamin A: 20434IUVitamin C: 13mgCalcium: 71mgIron: 1mg
Keyword broth, homemade, stock, Turkey
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Pressure Cooker Chicken Enchilada Soup – Delish (Video)

This is one of the easiest recipes you’ll ever make, and it’s so delicious!  Delish is one of my favorite resources, and I found this in their magazine. 

I realized I use this amazing Deluxe Multi Cooker like a workhorse for so many recipes, I hardly think about sharing it with all of you!  Fixing that now, here’s some info:

Deluxe Multi Cooker

Pressure Cooker, Sous Vide Cooker, Slow Cooker, Yogurt Maker, and Sterilizer

Our pressure cooker offers so many ways to get a delicious meal on the table with minimal effort and perfect results, every time. In addition to quick cooking—fast, flavorful meals cooked up to 70% faster than other methods even from frozen—and no-fuss slow cooking so it does it thing while you’re doing yours, you can sous vide, the secret to restaurant-quality steaks, fish, and more. With sous vide, you pick the temperature, and it cooks to the exact doneness you love, every time! No more undercooked centers and overcooked outsides. After your food reaches your perfect doneness, it can stay put for up to two hours without overcooking, giving you lots of wiggle room for serving. Plus, there is a yogurt function so you can make homemade yogurt with just two ingredients and less than 5 minutes of hands-on time, and you can even sterilize bottles and utensils. All of this without ever turning on the oven!

Confident Cooking

With 16 preprogrammed settings at your fingertips, you can cook everything from meat, rice, and beans to desserts minus the guesswork. Some added features include an indicator that shows at-a-glance progress of preheating, cooking, and warming so you always know the status of what you’re making and two lid rest slots on the back so you can securely rest the lid on the Deluxe Multi Cooker instead of your counter. The steam release button is safely positioned to keep your hands away from any steam and the outside of the unit stays cool even while in use.

Product Details

  • 6-qt. (5.6-L) capacity; 13″ x 15″ x 13″ (33 cm x 38 cm x 33 cm)
  • Includes a stainless-steel inner pot, wire rack, and silicone seal which are all dishwasher-safe, and a cooking guide with recipes and cooking charts.
  • 16 preprogrammed settings: Custom, Sear, Egg, Poultry, Beef/Pork, Seafood, White Rice, Whole Grains, Soup, Beans, Dessert, Steam, Slow Cook, Sous Vide, Yogurt, and Sterilize.
  • Built in carrying handles, hidden cord storage, and an on/off switch.
  • Separate display screen lets you adjust chime volume, brightness, Fahrenheit or Celsius, and adjust for high-altitude cooking if needed.

Recommended

If you check my past recipes, you’ll find me using the cooker time and again, whether for chicken, pork, making yogurt or the Sous Vide method of cooking, it’s used practically every day.  Click the link to get yours today: Deluxe Multi Cooker

Enough said, let’s jump right in!

Ingredients

  • ½ large onion, chopped
  • One (28-ounce) can diced fire-roasted tomatoes
  • One (19-ounce) can Red Enchilada Sauce
  • One (15-ounce) can black beans, drained and rinsed
  • 15-ounces frozen corn
  • 2.5 cups Chicken Stock
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon
  • Ground cumin
  • 2-pounds boneless skinless chicken breast
  • 1/3 cup shredded cheddar cheese
  • ¼ cup heavy cream
  • Kosher salt

Toppings

  • Shredded Cheddar Cheese
  • Sour Cream
  • Fresh Cilantro
  • Tortilla Chips
  • Fresh lime slices

Instructions

Chop the onion, shred the cheese.

In Deluxe Multi Cooker, add first ten ingredients.   Set to POULTRY, press button to start.

Once timer goes off, release pressure. Remove and shred chicken. Add chicken back in, along with cheese and heavy cream, stirring to combine.

Serve immediately with your favorite toppings.

That’s it! You can adjust the spiciness of this dish by the type of enchilada sauce you use.  Please let me know if you give this a try by dropping a comment and photo below. Let’s make great food together!

OCTOBERHosts can earn TWO items or sets of our wonderful stoneware 60% off!! Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

OCTOBER GUEST SPECIAL:

Pressure Cooker Chicken Enchilada Soup

Creamy, cheesy and oh-so-easy to make, this Chicken Enchilada soup from @Delish is made even easier in the pressure cooker. Dinner is ready in less than 30 minutes, fantastic! 
5 from 3 votes