Chicken Chili Soup


(Prep + Cooking Time: 50 minutes | Servings: 4)
Ingredients:

1 lb. chicken breast, skinless and boneless

30 oz. canned cannellini beans, drained

4 garlic cloves; minced.

2 tsp. oregano, dried

1 tsp. cumin

1 white onion; chopped.

2 tbsp. olive oil

1/2 tsp. red pepper flakes, crushed.

3 cups chicken stock

1 jalapeno pepper; chopped.

Salt and black pepper to the taste

Cilantro; chopped for serving

Tortilla chips, for serving

Lime wedges for serving
Directions:

Set your instant pot on Sauté mode; add oil and heat it up.

Add jalapeno and onion, stir and cook for 3 minutes

Add garlic, stir and cook for 1 minute.

Add oregano, cumin, pepper flakes, stock, chicken, beans, salt and pepper; then stir well. seal the instant pot lid and cook on Low for 30 minutes.

Release the pressure naturally for 15 minutes, then release remaining pressure by turning the valve to ‘Venting’, carefully open the lid; shred meat with 2 forks, add more salt and pepper, stir and divide into soup bowls

Serve with cilantro on top and with tortilla chips and lime wedges on the side

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