Slow Cooker

Amelia's Pepper Vegetable Soup with Chicken is for Soup.

Amelia's Pepper Vegetable Soup with Chicken takes 20 minutes to prepare.

Amelia's Pepper Vegetable Soup with Chicken takes 15 minutes to cook.

Amelia's Pepper Vegetable Soup with Chicken makes 6 servings.

The ingredients for Amelia's Pepper Vegetable Soup with Chicken are:

24 oz Chicken Breast Tenders; Just Bare Chicken
3 cup Squash - Yellow and Zucchini
1 cup, diced Celery, raw
5 cup, chopped Kale
4 cup, sliced Sweet peppers (bell)
4 cup Swanson Unsalted Cooking Stock Chicken (1 cup) (by KADUFRESNE)
1 cup, chopped Onions, raw
4 tsp Mrs. Dash (R) Garlic & Herb Seasoning Blend
2 Cup Black-eyed peas (cowpeas), immature seeds, cooked, boiled, drained, without salt

Here is how you make Amelia's Pepper Vegetable Soup with Chicken:

Wash, cut and layer veggies and chicken in instant pot. Sprinkle Mrs. Dash over top then pour chicken broth over that. Set Instant Pot for pressure cook on 15 minutes. Serving Size: Make 6 2.5-cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user AMBLEEBEAR2152.

The nutritional information for Amelia's Pepper Vegetable Soup with Chicken is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 250.2

• Total Fat: 2.1 g
• Cholesterol: 65.0 mg
• Sodium: 184.3 mg
• Total Carbs: 27.2 g
• Dietary Fiber: 7.5 g
• Protein: 33.8 g

Amelia's Pepper Vegetable Soup with Chicken is Mexican cuisine.

The dietary needs meet for Amelia's Pepper Vegetable Soup with Chicken is Low Fat