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 Seasoning.
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!
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.
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!
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.