INSTANT POT WHITE CHICKEN CHILI
Soup season is in full swing and this instant pot white chicken chili is a soup recipe that you and your family will be craving all winter long! Plus, it is a quick and easy recipe that calls for just a few basic ingredients. This instant pot white chicken chili is a simple but delicious Mexican recipe.
Choose a salsa verde with your preferred level of spice, and it is a perfect meal for both those that love spicy food and those that can’t tolerate any spice. This healthy soup is light, but nutrient-rich with the added vegetables. It is not a cream-based soup with extra unnecessary calories, instead the creaminess of it comes from the Greek yogurt topping.
High protein soup:
Another nutritional benefit of this soup is that it is high in protein. Not only is the chicken high in protein, but beans also contain a plant protein. In just one serving of this soup, you will be getting over 30 grams of protein. You can’t beat that! Beans also contain many of the nutrients that vegetables have. I love beans because they have those duel benefits - a protein and a vegetable source.
This recipe also includes a good amount of zucchini. Zucchini can be a vegetable that some people hate because it doesn’t have a ton of flavor. When it is sautéed with onions and garlic, then cooked in a chili verde soup mixture, the zucchini has the perfect taste! If you hate zucchini, no worries, just leave it out.
Benefits of using the Instant Pot:
One reason I love this green chili chicken soup recipe is because the shredded chicken is SO easy to make in the instant pot. I will often make shredded chicken this way - chicken, chicken broth, and a little bit of salt and pepper - and eat it throughout the week. Add a few extra spices, some chili powder, cumin, and lime juice, and you have yourself a delicious shredded chicken for tacos for meal prep.
The instant pot is also great because it is makes for a low-mess meal. You cook the chicken in it, then don’t even have to rinse it down before sautéing the vegetables and making the soup in it. Low-mess, quick, and delicious instant pot soup.
Favorite soup toppings:
Avocado - I love the fresh, cool taste of the avocado mixed with the hot and spicy soup.
Greek Yogurt - This is a MUST-ADD! It may seem weird to you, but Greek yogurt is a great sour cream substitute. Make sure to get plain, non-flavored Greek yogurt, for an extra creamy taste.
Jalapeños - If you are one that loves the spice, add some sliced jalapeños to this recipe. It gives it an extra good “kick.”
Cheese - Everyone loves a little cheesy taste in your soup. Be careful of how much you add, but feel free to throw a little bit on top. Portion size rule of thumb: One serving of cheese is about the size of a dice, or the size of the top half of your thumb.
INGREDIENTS
1 lb chicken breasts
1/2 cup chicken broth or stock
salt and pepper, to taste
1 tbsp olive oil
1 small onion, diced
1 tsp minced garlic
1 cup zucchini, chopped
3 cups chicken broth or stock
1 cup salsa verde
1-15oz can great northern or white beans
1 tsp cumin
1 tsp oregano
1 tbsp lime juice
salt and pepper, to taste
Optional toppings: avocado, sour cream (or Greek yogurt) or chopped cilantro
INSTRUCTIONS
Combine chicken breasts, chicken stock, and salt and pepper to the instant pot. Cook on high pressure for 20 minutes. When it is finished cooking, use a quick release. Shred the chicken breasts with two forks. Transfer to a separate bowl and set aside.
Turn the instant pot to ‘saute’ mode. Heat the olive oil, then add the chopped onion and garlic. Cook for 2-3 minutes, or until the onions are translucent and the garlic is browning. Add the zucchini and cook for another minute.
Add the chicken broth, salsa verde, white beans, oregano, lime juice, and salt and pepper. Stir all ingredients. Then add the shredded chicken. Serve with avocado, sour cream (or Greek yogurt) or chopped cilantro. Enjoy!
NUTRITION
Makes 6 servings
258 calories
31g protein (50%)
18g carbs (26%)
7g fat (24%)
Instant Pot White Chicken Chili
Ingredients
- 1 lb chicken breasts
- 1/2 cup chicken broth or stock
- salt and pepper, to taste
- 1 tbsp olive oil
- 1 small onion, diced
- 1 tsp minced garlic
- 1 cup zucchini, chopped
- 3 cups chicken broth or stock
- 1 cup salsa verde
- 15oz can great northern or white beans
- 1 tsp cumin
- 1 tsp oregano
- 1 tbsp lime juice
- salt and pepper, to taste
- Optional toppings: avocado, sour cream (or Greek yogurt) or chopped cilantro
Instructions
- Combine chicken breasts, chicken stock, and salt and pepper to the instant pot. Cook on high pressure for 20 minutes. When it is finished cooking, use a quick release. Shred the chicken breasts with two forks. Transfer to a separate bowl and set aside.
- Turn the instant pot to ‘saute’ mode. Heat the olive oil, then add the chopped onion and garlic. Cook for 2-3 minutes, or until the onions are translucent and the garlic is browning. Add the zucchini and cook for another minute.
- Add the chicken broth, salsa verde, white beans, oregano, lime juice, and salt and pepper. Stir all ingredients. Then add the shredded chicken. Serve with avocado, sour cream (or Greek yogurt) or chopped cilantro. Enjoy!
Calories
258Fat (grams)
7.1Sat. Fat (grams)
1.6Carbs (grams)
17.6Fiber (grams)
4Net carbs
13.6Sugar (grams)
2.9Protein (grams)
31.4Sodium (milligrams)
601.3Cholesterol (grams)
64.3serving size = 6 servings-- 50% protein 26% carbs 24% fat
Hi, I’m Katie! Welcome to Simply Balanced You - a space created to help you reach your inner wellness goals and enjoy every part of your personal health journey. To learn more about me, click here!
FOLLOW THE JOURNEY
OTHER RECIPES YOU MAY LIKE:
