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At Perdue Farms, your health and well-being are our top concerns. In the past few days, we’ve experienced heavier than normal call volume as customers reach out with concerns about sourcing of our products and quality control measures we’ve put in place to guarantee the freshness and safety of the foods we ship. We want you to know that we hear you, we thank you for reaching out and we want to reassure you in every way possible that we’re putting your health, safety and well-being first.

In light of concerns over Coronavirus (COVID-19), we’d like to share the following:

COVID-19 is Not Considered a Food-Borne Pathogen

Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.

Perdue Farms Takes Food Safety Protocols Seriously

We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.

All of our animals are born/hatched, raised, harvested and processed in the U.S. As with most large businesses, we source some (non-food) elements of our supply chain from countries outside the U.S. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces.

Thank you for being a loyal Perdue Farms customer. Please reach out to our Consumer Relations team, should you have any additional questions or concerns.


Pressure Cooker Chicken Enchilada Soup

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Pressure Cooker Chicken Enchilada Soup

Pressure Cooker Chicken Enchilada Soup
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PREP TIME: 10min COOK TIME: 25min
Serves 6

Prep/Cook
PREP TIME: 10min COOK TIME: 25min
Serves
Serves 6

  • 390
    Calories
  • 34g
    Protein
  • 1360mg
    Sodium
  • 8g
    Sat. Fat
  • 5g
    Sugar
  • Expand

Ingredients Ingredients

Ingredients

4 cups chicken broth

1 jar (16-ounce) fire roasted salsa

1 can (14-ounce) black beans, drained and rinsed

1 cup fresh or frozen corn

1 box cooked yellow rice, for serving

1 cup pico de gallo or fresh salsa, for serving

1/2 cup sour cream, for serving

1/2 cup tortilla strips, for serving


Step 1

Combine the chicken thighs, chicken broth, fire roasted salsa, black beans and corn in a multi cooker. Lock the lid to the multi cooker and close the release valve. Set the cooker to the manual, poultry or pressure cook setting and the timer for 5 minutes. When the time is finished, let the pressure release naturally for 10 minutes, then use the quick release valve to release the remaining pressure. Chicken is done when the meat falls apart easily and a meat thermometer inserted in the center reaches 170 degrees F.

Step 2

Remove the chicken thighs from the slow cooker and place on a cutting board. Using two forks, shred the chicken into bite-sized shred.

Step 3

Return the chicken back to the pressure cooker and stir to combine.

Step 4

To serve, place a scoop of yellow rice into a shallow soup bowl. Ladle Multi Cooker Enchilada Soup over the rice. Top with cheddar cheese, pico de gallo, sour cream and tortilla strips.

Ta Da Ta Da

Pressure Cooker Chicken Enchilada Soup

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Use your pressure cooker for tender, flavor-infused chicken enchilada soup. Serve with yellow rice, pico de gallo, sour cream, cheddar cheese and tortilla strips. Serves 6 https://www.perdue.com/recipeimages/slow_cooker_enchillada_soup_tada_220x220-thumbnail.jpg https://www.perdue.com/recipeimages/slow_cooker_enchillada_soup_tada_220x220-thumbnail.jpg
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