I’d never made this before but saw a recipe on Pinterest that sounded super cozy. Unfortunately, it was a stovetop recipe, and I really wanted to be lazy and use my Instant Pot. I looked for an IP recipe and found one that looked good, but I liked parts of the original one (ha). So I decided to kind of create my own using both recipes as inspo. This is what I came up with. Perfect soup for a cold, winter day. Yum.
White Bean Chicken Chili
Serves: 8 adults
Calories: 231/ea (sans toppings)
Ingredients:
1 can Rotel
1 4oz can diced green chilis
3 chicken breasts/thighs
1/2 can corn, drained
3 cans white beans (Great Northern or Cannellini or a mix of both)
3 cloves garlic, minced
1 med onion, diced (or 5 tsp dried minced onion)
2 c chicken broth
1 tsp cumin
1/2 tsp oregano
1-2 tsp chili powder
Salt & pepper to taste
1 brick (8 oz) cream cheese
Toppings (optional):
Avocado
Cilantro
Limes
Tortilla strips
Directions:
Put all ingredients (except cream cheese and toppings) in Instant Pot (or any pressure cooker). Cook on high pressure for 10 min, then natural release for another 10 min. Release pressure. Shred chicken. Add cream cheese. Stir well. Serve with toppings. Enjoy!