White Bean Chicken Chili Soup (Instant Pot

• Gluten free

• Meat

  • 1 lb Chicken breast, skinless

• Produce

  • 2 cans Cannellini beans or another white bean
  • 1 Cilantro, fresh
  • 4 large cloves Garlic
  • 1 Jalapeno pepper
  • 1 Lime, wedges
  • 2 tsp Oregano, dried
  • 1 White onion, medium

• Canned Goods

  • 3 cups Chicken stock, low sodium

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1/2 tsp Red pepper flakes
  • 1 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tsp Cumin

• Bread & Baked Goods

  • 1 Cornbread, homemade

• Snacks

  • 1 Tortilla chips

Found on asaucykitchen.com

Description

Directions

• Add the olive oil to the Instant Pot and press the Sauté button. Once the oil is warm add the onion and jalapeño pepper. Use a wooden spoon to stir and cook until the onion and pepper are fragrant and soft, about 3 minutes. Add the crushed garlic and stir for another minute.
• Add the remaining ingredients to the pot and give it all a quick stir. Press the Keep Warm/Cancel button to stop the sauté function. Secure the lid and make sure the steam valve is set to closed. Press Bean/Chili which will automatically set to 30 minutes.
• After the 30 minutes is up the Instant Pot will automatically switch the keep warm. Let it keep warm for 15 minutes before relseasing the steam valvue.
• Once the steam has been fully released remove the lid of the instant pot. Use a couple of forks to shred the chicken. For a thicker consistency you can use a potato masher to mash up some of the beans. Taste the soup and season accordingly. Add more salt/pepper/etc. I like to squeeze a couple of limes at the very end for added brightness, but thats up to you.
• Top with avocado chunks, sour cream, cheese, and or fresh cilantro and serve tortilla chips or cornbread on the side

Nutrition