3 boneless chicken breasts (can be frozen)
1 can black beans 15 oz. can – rinsed and drained
1 can diced tomatoes with green chilies 10 oz. can
1 can crushed tomatoes 14.5 oz. can
1/2 onion chopped
1 cup corn
4 cups Chicken Broth
2 tsp Chili Powder
2 Tsp Cumin
1 Tsp Garlic Salt
Tortilla Strips (Optional for topping)
1 cup Shredded Cheddar Cheese (Optional for topping)
Fresh Cilantro (Optional for topping)
1 Avocado (Optional for topping)

Toss everything in your Instant Pot except the chips, cheese, and cilantro. Add the lid and set the valve to sealing. Cook on high pressure for 30 minutes. Do a quick release to remove the pressure
Remove the chicken and shred. Place back into the Instant pot and stir. To Serve, spoon into a bowl, top with your desired toppings.

RC: Carrie Barnard
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4 slices bacon
1 large shallot or 1 small yellow onion, chopped (about 1/2 cup)
1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or Heart Healthy Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
3 1/2 cups Swanson® Natural Goodness® Chicken Broth
1/2 cup grated Parmesan cheese or Pecorino Romano cheese
8 ounces uncooked spaghetti
1 cup frozen peas, thawed

Cook the bacon in a 6-quart saucepot or Dutch oven over medium-high heat for 5 minutes or until the bacon is crisp. Remove the bacon and drain on paper towels. Pour off all but 1 tablespoon drippings. Add the shallot to the drippings in the saucepot and cook and stir for 1 minute.

Stir in the soup, broth and cheese and heat to a boil. Stir in the uncooked spaghetti. Reduce the heat to medium-low and cook for 10 minutes or until the spaghetti is tender and the soup mixture is thickened, stirring occasionally. Stir in the peas. Crumble the bacon and add. Season to taste with salt and black pepper. Sprinkle with additional cheese just before serving, if desired.

RC: Campbells.com
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1 can (10.5 ounces) Campbell’s® Heart Healthy Condensed Cream of Mushroom Soup
1 1/4 cups water
1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
3/4 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon poultry seasoning, crushed
1 tablespoon vegetable oil
1 package (16 ounces) frozen mixed vegetables (carrots, green beans, corn, peas), thawed
1 cup instant mashed potato flakes
1 cup fat free evaporated milk
1/4 cup shredded (2% milk) low fat Cheddar cheese

Heat the oven to 350°F. Stir the soup and 1/4 cup water in a large bowl. Season the chicken with 1/2 teaspoon black pepper, the onion powder and poultry seasoning. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally. Add the chicken and vegetables to the soup mixture and stir to coat. Spoon the chicken mixture into a 2-quart round casserole. Microwave the remaining water in a microwavable bowl on HIGH for 1 to 2 minutes or until hot. Add the potato flakes and stir until the water is absorbed. Stir in the milk and remaining black pepper. Loosely cover and microwave on HIGH for 2 minutes or until the mixture is hot. Spread the potato mixture over the chicken mixture. Sprinkle with the cheese. Bake for 40 minutes or until the chicken mixture is hot and bubbling. Enjoy.

RC: Campbells.com
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8 ounces pasta, penne, elbow, or your favorite pasta
1 tablespoon olive oil
1/2 medium onion, diced
1 tablespoon dried oregano, divided
1 1/2 pounds ground beef
1 clove garlic, minced
1 (26-ounce) can tomato sauce
1 (14-ounce) can diced tomatoes
2 cups Monterey jack cheese, shredded

Preheat oven to 350 degrees. Spray 9×13 casserole dish with nonstick cooking spray, set aside. Cook the pasta in boiling water according to package directions. Drain well. As pasta is cooking, drizzle olive oil into skillet over medium-low heat. Add onion and cook for about 3 minutes until translucent. Add garlic and half of oregano to skillet with onions and cook for about 2 minutes. Add ground beef to the skillet, stirring often. Add diced tomatoes, tomato sauce, and additional oregano to ground beef. Combine with the pasta and pour into prepared baking dish. Top with cheese and bake for 25-30 minutes.

RC: Robyn Stone
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3 Tbsp. extra-virgin olive oil, divided
2 lb. beef chuck stew meat, cubed into 1" pieces
Kosher salt
Freshly ground black pepper
1 yellow onion, finely chopped
2 medium carrots, peeled, cut into rounds
2 celery ribs, finely chopped
3 garlic cloves, minced
3 medium russet potatoes, peeled, cut into large chunks
4 cups low-sodium beef broth
1 (11.2-oz.) bottle Guinness
2 tsp. fresh thyme
Finely chopped fresh parsley, for serving

In a large Dutch oven over medium heat, heat 2 Tbsp. oil. Season beef with salt and pepper. Working in batches if needed, add beef to pot and cook on all sides until browned, about 10 minutes total. Transfer beef to a plate. In same pot over medium heat, heat remaining 1 Tbsp. oil. Cook onion, carrots, and celery, stirring occasionally, until softened, about 7 minutes; season with salt and pepper. Add garlic and cook, stirring, until fragrant, about 1 minute more. Return beef to pot, then add potatoes, broth, beer, and thyme. Scrape bottom of pot to release any browned bits. Bring to a boil, then immediately reduce heat to medium-low and bring to a simmer; season with salt and pepper. Cover and let simmer until beef and potatoes are fork-tender, about 30 minutes. Top with parsley and enjoy.

RC: Delish.com


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