A pressure cooker makes this soup taste like it took 2 days to make.
Get your pressure cooker ready. Add the chicken stock, beans, dried peppers, celery and wild rice. Cook according to instructions (Ninja Foodi says to cook on high for 25 minutes, then let naturally depressurize -- about 20 additional minutes).
Once depressurized, transfer contents to a stock pot. Add chicken, chili powder and pickled jalapeño juice. Cook for a few minutes to heat the chicken through.
If you plan to freeze it, separate it into containers and let it cool on the counter for about 30 minutes before transferring it to the refrigerator. Once it is completely cooled, you can freeze it.
If you plan to serve immediately, enjoy!
6 servings
1.5 cups
- Amount per serving
- Calories330
- % Daily Value *
- Total Fat 11g15%
- Saturated Fat 0g
- Cholesterol 50mg17%
- Sodium 654mg29%
- Total Carbohydrate 46g17%
- Dietary Fiber 20g72%
- Total Sugars 2g
- Protein 41g
- Vitamin A 2mcg1%
- Vitamin C 2mg3%
- Calcium 1mg1%
- Iron 17mg95%
- Potassium 381mg9%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Get your pressure cooker ready. Add the chicken stock, beans, dried peppers, celery and wild rice. Cook according to instructions (Ninja Foodi says to cook on high for 25 minutes, then let naturally depressurize -- about 20 additional minutes).
Once depressurized, transfer contents to a stock pot. Add chicken, chili powder and pickled jalapeño juice. Cook for a few minutes to heat the chicken through.
If you plan to freeze it, separate it into containers and let it cool on the counter for about 30 minutes before transferring it to the refrigerator. Once it is completely cooled, you can freeze it.
If you plan to serve immediately, enjoy!