Cooking on the truck
  • Recipes
  • Favorite Places To Eat Out With Truck Parking
  • Tips From Drivers
  • Welcome!
  • Contact And Where Can You Find Us?

Vegetable Tomato Chicken soup

6/19/2017

0 Comments

 
Picture
I used an Instant Pot to cook this.

Ingredients:

2 14.5 oz cans of organic fire roasted tomatoes
1 14.5 oz can dark red kidney beans
5 boneless and skinless chicken thighs
2 cartons low sodium chicken broth
red bell pepper
red onion
2-3 stalks celery
1 medium sized carrot
5 cloves garlic

Chop up all the fresh veggies and drop all ingredients in the Instant Pot. Set to manual and cook high pressure for 15 minutes if the meat is thawed, otherwise 30 minutes. Make sure to not fill above the max line.
When done, do a quick pressure release but be careful if hot liquid comes out, close the valve and do natural pressure release.

​If you want to cook this in a slow cooker, just cook it for 2-3 hours but use thawed meat only. Frozen meat in a slow cooker isn't recommended. Enjoy!
0 Comments



Leave a Reply.

    Archives

    August 2018
    June 2018
    May 2018
    April 2018
    February 2018
    December 2017
    September 2017
    August 2017
    July 2017
    June 2017
    November 2015
    August 2015
    June 2015
    February 2015
    January 2015
    November 2014
    October 2014

    Categories

    All
    Appetizer/Side Dish
    Aroma 3 In 1
    BBQ Grill Recipes
    Beans
    Beef
    Breakfast
    Burton/Road Pro Lunchbox
    Camp Stove
    Chicken
    Dessert
    George Foreman Grill
    Gluten Free
    Healthier Recipe
    Instant Pot
    Lamb
    Low Carb
    Ninja 3 In 1
    Paleo
    Paninis
    Pasta
    Pork
    Potatoes
    Pressure Cooker
    Rice
    Salad
    Sandwiches
    Seafood
    Skillet
    Slow Cooker
    Soup
    Toaster Oven
    Vegetarian

    RSS Feed

Powered by Create your own unique website with customizable templates.
  • Recipes
  • Favorite Places To Eat Out With Truck Parking
  • Tips From Drivers
  • Welcome!
  • Contact And Where Can You Find Us?