26
Southwest Chicken Soup
8 boneless, skinless chicken breasts,
cooked and shredded
2 (16-ounce) cans pinto beans,
drained
2 (14.5-ounce) cans diced tomatoes
2 cups whole kernel corn
2 (4-ounce) cans chopped green
chilies*
2 cups chopped onion
2 red peppers, cut into ½-inch pieces
2 jalapeño peppers, chopped
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons cumin
4 cups chicken broth
2 (28-ounce) cans enchilada sauce
• • • • • • •
Avocado slices for serving
Tortillas chips for serving
*For spicier soup, use one (7-ounce) can
chipotle peppers in adobe sauce in place of
the green chilies.
Add chicken, beans, tomatoes, corn, chilies, onion, peppers, garlic, chili
powder, cumin, broth, and enchilada sauce to cooking pot. Close and
secure cover. Place quick pressure release valve on vent pipe. Turn lever to
STEAM OUT
position for slow cooking.
Select the SLOW COOK–LOW function and press start. Cook for 7 to
8 hours.
Or select the SLOW COOK–HIGH function and press start. Cook for 3 to
5 hours.
Serve with avocado slices and tortilla chips.
24 servings (serving size 1 cup)
SLOW COOKING RECIPES
Due to the nature of slow cooking, meat does not brown as it would if cooked in a skillet or oven. It is not necessary to brown meat or poultry
before slow cooking, but you may prefer the flavor and appearance of browned meat.
Browning ground beef, bacon, and sausage before slow cooking may be desirable to remove excess fat.
Avoid removing the cover during slow cooking because it will result in significant loss of heat and steam. If you must open the cover to check
on cooking progress, do so quickly.
Some dense and crisp vegetables like carrots, potatoes, and turnips take longer to cook than meat, so cut vegetables into smaller pieces when
adding to meat dishes.
IMPORTANT:
When slow cooking, place the quick pressure release valve on the vent pipe in the
STEAM OUT
position.
Fire Fighter’s Chili
1½ pounds ground mild or hot Italian
sausage
1½ pounds lean ground beef
1 cup chopped onion
6 cloves garlic, minced
3 (28-ounce) cans diced tomatoes
3 (16-ounce) cans pinto beans,
drained
1½ cups dry red wine
1½ cups beef broth
1 cup Worcestershire sauce
¼ cup plus 2 tablespoons
chili powder*
3 tablespoons honey
1 teaspoon hot red pepper flakes
1 teaspoon celery seed
1 teaspoon hot sauce
• • • • • • •
Salt and pepper
*For spicier chili, increase chili powder
as desired.
With cooking pot in cooker body, select the BROWN function, press start,
and preheat cooker. Add sausage and ground beef. Cook until browned.
Press cancel and remove meat from pot. Pour off excess drippings, reserv-
ing 1 tablespoon in pot.
Select the SAUTÉ function and press start. Add onion and garlic; sauté 1
minute. Return sausage and ground beef to pot and add tomatoes, beans,
wine, broth, Worcestershire, chili powder, honey, red pepper flakes, celery
seed, and hot sauce. Close and secure cover. Place quick pressure release
valve on vent pipe. Turn lever to
STEAM OUT
position for slow cooking.
Select the SLOW COOK–LOW function and press start. Cook for 8 to 10
hours.
Or select the SLOW COOK–HIGH function and press start. Cook for 6 to
7 hours.
Season to taste with salt and pepper.
21 servings (serving size 1 cup)
