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!
Serving Size 1.5 cups
Servings 6
- Amount Per Serving
- Calories 330
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 0g
- Cholesterol 50mg17%
- Sodium 654mg28%
- Potassium 381mg11%
- Total Carbohydrate 46g16%
- Dietary Fiber 20g80%
- Sugars 2g
- Protein 41g82%
- Vitamin A 2%
- Vitamin C 2%
- Calcium 1%
- Iron 17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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!