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Kale FCC Fresh Green Chile soup

Kale FCC Fresh Green Chile soup in the pressure cooker.
1. Pound of hot Italian sausage
2. 3 cups chicken stock
3. 4 slices of bacon cut into small pieces
4. 2 tablespoons butter
5. 1/2 an onion
6. 2 tablespoons garlic
7. 3 cups penne pasta
8. 1/2 jar FCC fresh green chili
9. 4 cups of fresh Kale
10. 1 cup heavy cream
11. 1 heaping tablespoon of FCC Posole seasoning
12. Grated parmesan cheese (optional)
Brown the sausage on the browning setting of the pressure cooker.
Once brown, remove the sausage to the side. Then set the pressure cooker to sauté, and sauté the butter, garlic, bacon, and onion.
Once the onions become translucent and bacon is cooked, add the Italian sausage, 8 cups of chicken stock, 3 cups of Penne pasta, 1/2 jar of Fresh Green Chile, and a tablespoon of FCC Posole seasoning. Pressure cook all ingredients on high pressure for 7 minutes.
After 7 minutes, do a quick release. The pressure cooker should be set on "warm" and add the heavy whipping cream and kale.
Put the lid back on, do a high-pressure cook for 2 minutes, and do a quick release.
Serve with Parmesan cheese as a topping.
Recipe by Frank Neg from Fresh Chile Cookin' Group
Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience. Happy Cooking!

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