Tastefully Simple Chicken White Chili

Do you like spicy?  I’m not much of a spicy fan.  The great thing about this soup is you can make this really spicy, with a kick or with just a little nudge!

I cut 2 pounds of boneless, skinless chicken breasts into bite size pieces.  I added it to the the Instant Pot along with 6 cups of chicken broth and 3 cups of cooked navy beans (I had some in the freezer from a big batch I cooked earlier in the magic pot.)  I added to this 2 lids full of Tastefully Simple Onion Onion, 1/2 a lid of  Tastefully Simple Garlic Garlic and 1 lid of Tastefully Simple Fiesta Party Seasoningwp-1486606008517.jpgwp-1486689509939.jpg

Here’s where the heat factor enters the scene.  I used 2 small cans of diced green chili peppers.  You can also add 2 chopped and seeded jalapeno peppers if you are brave!  wp-1486606008975.jpg

I selected SOUP and used the +/- buttons to change the time to 30 minutes.  I made sure the valve was on sealing and left it to work its magic.wp-1486606008518.jpg

When the pressure cycle was finished, I allowed the pressure to release naturally.  Then I added 1 cup of heavy cream, 1 cup of sour cream and 8 oz of shredded Monterey Jack cheese. I stirred until all of the cheese was melted and served it with some quesadillas.  Warming soup on a cold winter day!wp-1486606050063.jpg

Tastefully Simple Chicken White Chili

2 cups boneless skinless chicken cut into chunks
6 cups chicken broth
3 cups or 2 cans cooked Navy beans
4 Tbl of Tastefully Simple Onion Onion
1 Tbl of Tastefully Simple Garlic Garlic
2 Tbl of Tastefully Simple Fiesta Party Seasoning
2 4 oz cans of diced green chili peppers
2 seedless chopped jalapeno peppers (optional)
1 cup sour cream
1 cup heavy cream
8 oz shredded Monterey Jack cheese

Place chicken, broth seasonings and peppers into the Instant Pot.  Select SOUP and use +/- buttons to change time to 30 minutes.  When pressure cycle ends, allow pressure to release.  Add sour cream, cream and cheese and stir until cheese is melted.

 

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