Chicken Bacon and Lentil Soup

Grocery List

• 3Chicken Breasts or 6 Tenders
  
• 2 Cups Diced Onion
• 4 Cloves Diced Garlic
• 4-6 Strips Bacon
• 8 Cups Chicken Broth
• Mexican of Fajita Seasoning
• 1 1/2Green Chile Salsa
• 2 T Dried Parsley
• 1/4 C Mirin (Wine Substitute)
• 2 T Lemon Juice
• 2C Diced Carrots
• 2 Cups Green Lentils (RINSED)
• 2 tsp salt

Directions -

1. In pressure cooker cook chicken (here for directions)
   and shred
2. Brown Bacon in pan and cut into small pieces (do not drain Grease)
3. Add: Onions and Garlic and Saute 2 min or until onions are clear
   
4. Add: Chicken Broth
5. Start water boiling and add rest of ingredients (including chicken)

Once Boiling place on pressure lid and pressure on high for 10 min.

Remove from hea and let pressure drop on its own.

Add salt and Pepper to the taste and Enjoy!

Chicken Enchilada Soup - Pressure Cooker Or Regular

Yields - 5-7 servings
Time to prep and Cook - 15 min
Time to devour... faster than you can say
supercaligfradgilisticexpialidosheous!!

Grocery List:

• Brick of Cream Cheese
• 2 C Half and half
• 1 Can whole Kernel Corn
• 2 Large cans Las Palmas Green Enchilada Sauce
• 1 can Mild green diced Chiles
• 8 Chicken Tenders
• 1-2 C Minute Rice(depends on how thick you want it. I do 1 1/2)
  

Instructions-

1. Melt Cream Cheese in pressure cooker with half and half
2. Add all other ingredients once cream cheese is melted and stir around
3. Once steam is heavy enough, place lid on and cook at full pressure for 10 min.
4. While cooking make a few Quesadilla's to dip and eat with your delightful soup!
5. Once time is up Let pressure drop naturally.

and Bon Enjoy!!

Thanks to my Mother'n Law for sharing the wonderful original recipe!!