[Instant Pot] Mexican Chicken and Rice Soup

I got a phenomenal deal on chicken leg quarters and decided to make Mexican chicken and rice soup. It was perfect on this cold midwestern day. I used a recipe on Allrecipes as a base for my idea but tweaked it a bit for the Instant Pot. Here's what I did:

Kaeng Kalampi [Laotian Cabbage Soup]

When I was a kid, my mom worked on a berry farm to earn money for our family vacations. For 3 weeks every June she would leave the house early in the morning and come home in the afternoon Monday-Saturday harvesting strawberries. Several of those years she worked with a family of Laotians and they shared a recipe for cabbage soup with her. We always enjoyed eating, particularly on a cold winter day. It was fairly simple to make and was packed with flavor.

Fast forward 20 years. I decided to make this soup for a special dinner at church where everyone brings a different ethnic dish based on their own heritage or of one that they enjoy. It turned out well enough that my DD who doesn't normally like soup actually asked to have the leftovers for lunch the next day! So without anymore rambling, here is my take in that recipe.

Mexican Chicken Soup

We love Tex-Mex food at our house, which I'm sure you already knew based on the number of times Tex-Mex ends up on the menu. When the kids were really little there was a Mexican restaurant over by my parents that we would sneak away to on dates. It had this delicious Mexican chicken soup that they would serve topped with avocado slices, sour cream, and cheese with chips on the side. It was a favorite of mine and I finally got it mastered using my 8 qt. Instant Pot. It has tons of flavor and is fairly simple with the help of the Instant Pot.

Cheesy Chicken and Broccoli Soup

My husband and I spent 10 days in Israel and Jordan with a group from our church at the end of September. While we were away, two of our kids stayed with my parents and the other two stayed with my oldest sister. The two that stayed with my sister came back with raving reviews of her broccoli soup and begged for me to get the recipe. I finally got the recipe and attempted it tonight with leftover turkey from our Christmas dinner. It was a hit and incredibly easy to throw together!

Versatile Chipotle Vegetable Chili

We all love Tex-Mex, and chili is a favorite. I have recipes for white chicken chili, traditional tomato based chili, and cowboy skillet (basically chili cooked in a large cast iron skillet topped with cornbread batter and baked). When I saw a recipe for sweet potato and black bean chili I decided to get creative. It was delicious and has become a new favorite for my hubby. I have made it 3 or 4 times and am finally getting the recipe posted for you. The great thing about this dish is it's versatility. You can use whatever veggies you have in the house. You can use up leftover turkey after the holidays. You can even make this recipe for your favorite vegetarian by leaving out the meat and using vegetable stock.

Creamy Turkey and Rice Soup

We enjoy brining and roasting turkey for Christmas, Easter, and Thanksgiving since my hubby isn't a huge fan of ham and grilling steak for 6 people isn't as cheap as turkey. The only problem is using up the abundance of leftover turkey. There's only so many dishes that you can throw together, oh so I used to think. I came up with this recipe a few months ago and it has continued to be a big hit with our family. It's an inexpensive meal and my kids usually eat one and sometimes even two helpings without a fuss, which is always great.

Pumpkin Chicken Curry Soup

I love fall and the flavors that it brings, which I'm sure I mentioned in my post about pumpkin cake with salted caramel frosting. Anyway, pumpkin, squash, and sweet potato are a few of my favorite fall items to cook with this time of year, so when I recently had a cup of chicken curry soup I knew I had to attempt my own curry soup and pumpkin appealed to me. The resulting soup, pumpkin chicken curry, was delicious. There was a smoky, spicy flavor from the curry spices and poblano pepper, as well as, a certain creaminess from the pumpkin and coconut milk. Then there is a little punch of sweet and tangy flavor from the cranberries, carrots, and tomato. It was a big hit with the hubby and some friends.

Zuppa Toscana

I have heard so many rave reviews about Olive Garden's Zuppa Toscana. With all the kale our garden has been producing I just had to try making it. It turned out absolutely delicious and I have made it a couple of times now. Of course, if you're making a copycat Olive Garden soup recipe, then you've just got to serve it with some salad and breadsticks. :)

Condensed Cream of [blank] Soup

While browsing different pins on Pinterest a few weeks ago I came across one for "Cream of [...] Soup". It was the simple recipe for a homemade version of canned condensed cream of [fill in the blank] soup. I thought to myself, "That might be a handy recipe to have on hand for several reasons." So, I repinned it. I didn't think that I'd use it as soon as I did or that it would turn out as well as it did.

Cream of Chicken for my Enchilada Sauce

As my sisters and I were prepping Thanksgiving dinner at my parents, my youngest sister sadly informed us that she had grabbed the wrong cream soup for her green bean casserole, which is her hubby's favorite Thanksgiving dish. My sis' had all the other ingredients but sadly my mom had no cream of mushroom soup on hand. Just then I remembered the pin! I exclaimed, "We can make our own. I just saw a recipe on Pinterest for it so we can at least try it." It turned out fabulously, as you can see from my Green Bean Casserole post, so I figured that I'd attempt it in place of condensed cream of chicken for my enchilada sauce tonight. Again, it worked beautifully and it's really quite simple.

Crockpot Creamy Chicken & Rice Soup

I had Chicken Noodle Soup on the menu for the night but that just didn't sound as good to me as Creamy Chicken and Rice Soup, so I changed the menu. Here is what I came up with on the fly (and it was quite delicious if you ask me or Miss S, who ate 3 helpings).

Black Bean (and Veggie) Soup

Topped with cheddar cheese, light sour cream, and salsa.

As I've mentioned, more times than I can count, our family loves Tex-Mex food, even Miss S. who is only 14 1/2 months gobbles it down. We also like most bean dishes (if they're homemade and not out of a can). I have made black bean and corn salsa, black beans and rice, and many other dishes, so last night I decided to attempt my own take on black bean soup. It turned out deliciously and everyone except Miss A and Miss S had second helpings. We serve it a bit like we have our chili - topped with light sour cream, shredded cheddar, salsa, and crumbled tortilla chips. Yummy!

Bread Bowls for Soups or Salads

Jared and I were huge fans of the bread bowl salads at Perkins and were very sad when they took them off the menu. I was determined to learn to make my own so that we could still have them once in a while. You can use frozen bread dough or your favorite bread recipe.

Tex-Mex Stew

I found this recipe in Parent's Magazine and thought it looked very similar to my Cowboy Skillet recipe, which everyone in my family loves, so I thought I'd give it a try. It also looked like a pretty easy recipe for a weeknight meal.

White-Bean Stew With Pasta

I happened to see this recipe in Parents magazine (October 2011, p. 168) and thought it looked delicious. Can't wait to try it!

Easy Potato Soup

I really enjoy potato soup but it can be somewhat time consuming to make. Today I was running low on time and decided to try something new.

Cold Melon Soup

While we were on our cruise back in February, I tried cold soup for the first time. I really enjoyed the different soups that we had, everything from pineapple raspberry to melon. With that said, Miss E. has been asking me every week or two if she can make some soup since we let Mr. R. make chili last month for the cook-off. One of the local grocery stores had a melon extravaganza this week and I decided to pick up several varieties. I figured that now was the time to experiment with cold soup being the temperatures have been in the high 90's. I will mention that the cold soups we had on the cruise were all fairly sweet and I wanted something with a little more subtle flavor.

Baked Potato Soup

One of the ladies from my church brought this delicious potato soup to the Ladies Retreat over the weekend. I am a huge fan of potato soup and have never been able to get it quite right. I am very glad she was willing to share this recipe so that I could finally make some great potato soup!

• 4 large baking potatoes *(read "Note" below)
• 2/3 cup butter
• 2/3 cup flour
• 6 cups milk 
• 3/4 tsp salt
• 1/2 tsp pepper
• 1 1/2 cups (6 oz) shredded Sharp Cheddar cheese
• 12 slices bacon, cooked, crumbled, and divided (I use a whole pound)
• 4 green onion, chopped and divided
• 1 (8 oz) carton sour cream

Directions

1. Wash potatoes, prick several times with a fork. Bake at 400 for 1 hour or until done; cool. Cut potatoes in half lengthwise; scoop out pulp, and reserve. Discard shells.
2. Melt butter in a Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute; stirring constantly. Gradually add milk, cook over medium heat, stirring constantly, until thickened and bubbly.
3. Stir in potato, salt, pepper, 1 cup cheese, 1/2 cup bacon, and 2 Tbsp green onions; cook until heated (do not boil). Stir in sour cream; cook just until heated (do not boil). Sprinkle servings with remaining cheese, bacon, and green onions. Yield: 10 cups

NOTE: I have used baked potatoes (most time consuming), boiled yukon, gold, red potatoes, and even a bag of frozen hashbrowns (thawed) when in a pinch. I usually just peel and dice up a lot of potatoes, cook them all by boiling in water with chicken bouillon for added flavor, and put some through a "ricer", adding bulk and creaminess to the soup base. I like lots of potato chunks, so I use more than 4 potatoes, but I don't know exactly how many to tell you. Honestly, as long as there are potatoes in the soup SOMEHOW, it will be fine. FInd what works for you. (You can also use a jar of REAL bacon bits in a pinch.) One and a half times THIS recipe will fill a large crockpot (like at Ladies Retreat) to the top.

I have shared this recipe exactly as I received it. I used 3 cups evaporated skim milk and 3 cups regular skim milk, turkey bacon, and 6 oz. light sour cream (instead of the 8 oz. regular)  to cut down on some of the calories. I also cut the butter and flour down to 1/2 cup each. It was just a tasty as the original with a little less calories and fat. 

Chicken Tortellini Soup

I love homemade chicken noodle soup but have never gotten quite right when making it myself. I decided to give it a try again but to try a few new things this time.

• 2 tablespoons olive oil
• 2 cups cooked chicken, cut into chunks
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 3 carrots, washed and chopped (don't peel it)
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped green bell pepper
• 1 small summer squash or zucchini
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon celery seed
• 1 teaspoon dried basil (or 2 tablespoons fresh chopped basil)
• 1 teaspoon dried parsley (or 2 tablespoons fresh chopped parsley)
• 1/2 teaspoon dried oregano (or 1 tablespoons fresh chopped oregano)
• 4 cups chicken stock
• 9 oz. Buitoni Tortellini

Directions

1. In a stock pot or large saucepan, heat oil in saucepan, then add the onion, carrots, celery, peppers, and garlic. Sauté for 8-10 minutes.
2. Add seasons, spices, and broth. Bring to a boil then lower the heat to a simmer. Add summer squash/zucchini and tortellini. Cover and simmer 10 minutes.
3. Remove from heat and enjoy.  

A bowl of Chicken Tortellini Soup along with some Parmesan (Herb) Bread.

Homemade Mushroom & Spinach Soup

I came up with this recipe as a side dish for my soup and sandwich combo (Mediterranean Chicken Wraps).

• 1 tablespoon olive oil
• 2/3 cup sliced fresh mushrooms
• 1 clove garlic, minced
• 1/2 a medium onion, chopped
• 1/4 cup chopped red bell pepper
• 1 1/2 cups beef broth
• 1 teaspoon soy sauce
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper 
• 3 handfuls of fresh spinach leaves (about 2 cups)

Directions

1. In saucepan, heat oil, add mushrooms, garlic, onion, and pepper. Sauté until onions are translucent (5-8 minutes). 
2. Add salt, pepper, beef broth, and soy sauce. Simmer for 5 minutes.
3. Add spinach and stir until coated with broth. Cover and simmer for another 5 minutes. Remove from heat and serve.

You can also add carrots and celery if you prefer.

Stuffed Pepper Soup

Ingredients

• 1 pound ground beef (85% lean)
• 1 green bell pepper, chopped
• 1 cup diced onion
• 3 cups diced tomatoes
• 1 cup chicken broth
• 2 cups beef broth
• 1/2 cup white rice
• 1 packet salsa mix (or make your own with finely diced jalapenos, cilantro, garlic, and onion)
• 1 teaspoon ground cumin
• salt and pepper to taste

Directions

1. In a large stock pot brown and season ground meat with salt and pepper. 
2. Drain fat and add all remaining ingredients. Cover and simmer for 30.