Healthy Pressure Cooker White Chicken Chili Soup
Healthy Pressure Cooker White Chicken Chili Soup is a healthy and easy 30 minute dinner recipe made in your Instant Pot with delicious southwest flavors.
Servings: 6
Calories: 537kcal
Ingredients
Cook under pressure
- 1 Tbsp. olive oil
- 1 large yellow onion diced
- 2 Tbsp. fresh garlic diced
- 1 Tbsp. cumin
- 1 tsp. ground oregano
- 1 1/2 tsp. coriander
- 1 tsp. cayenne pepper
- 1/2 tsp. salt
- pinch pepper
- 2 4 oz can green chilies
- 6 cups chicken broth
- 1 Tbsp. Better Than Bouillon chicken base optional
- 2 lb. boneless skinless chicken breasts
Add after pressure release
- 1 15.8 oz can Great Northern beans drained and rinsed
- 1 15 oz can black beans drained and rinsed
- 1 5.3 oz container non-fat plain Greek yogurt
- 2 c. Manchego or Monteray Jack cheese shredded
- green onion and/or cilantro for serving
Instructions
- Add the olive oil to your pot and turn on to saute. When the oil is heated, add the onion, garlic and spices. Cook for 3 minutes and add the chicken broth. Using your spatula or wooden spoon, scrape any brown bits off the bottom of the pot. Turn the pot to warming.
- Add the chicken base, green chilies and chicken breasts to the pot. Give everything a quick stir and lock the lid in place and turn the valve to pressure.
- Cook on high pressure for 12 minutes. Release the pressure and remove the chicken breasts from the pot. Set aside on a plate.
- Add the beans and cheese and stir until smooth.
- Using two forks, shred the chicken breasts and add them back to the soup. Stir in the Greek yogurt until smooth and serve topped with diced green onions and cilantro.
Nutrition
Serving: 1grams | Calories: 537kcal | Carbohydrates: 38g | Protein: 53g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 127mg | Sodium: 1388mg | Fiber: 12g | Sugar: 1g