Thursday, February 1, 2024

Instant Pot White Chicken Chili

3 large chicken breasts, thawed
1 medium onion, chopped
1 T. butter
2 tsp. garlic cloves, minced
2 cans (15.5 oz. each) Great Northern Beans, rinsed and drained
2 (14.5 oz each) cans chicken broth
2 cans (4 oz. each) chopped green chilis
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1 tsp. pepper
1 c. sour cream
1/2 bunch cilantro, chopped
1/2 lime, juiced
Shredded cheese and tortilla chips for toppings on soup

Add chicken breasts and 1 can chicken broth to instant pot. Season chicken breasts with salt and pepper if you would like. Set instant pot timer for 30 minutes. 

On the stove in a pan, sauté chopped onions in 1 T. butter until translucent. Add garlic cloves, green chilis, salt, cumin, oregano, and pepper and stir until warmed through. Add beans and stir.

When chicken has finished cooking and steam has been let out, use forks to shred the chicken into the chicken broth. Add second can of chicken broth and bean mixture to the instant pot. Stir until combined.

Set instant pot to a crockpot or sauté setting to further heat the soup. Add sour cream and mix soup until combined. When soup is at a low boil and just before serving, add lime juice and chopped cilantro and stir.

Serve in bowls topped with shredded cheese and tortilla chips.

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