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BRRRR, it’s cold outside!
Soups are one of my favorite things to fix in the winter, especially because I can do them in my Instant Pot now.
Haven’t tried an Instant Pot yet? Do yourself a big favor and check out the benefits right now!
I love traditional red meaty chili, but I found myself really wanting a chicken based white chili, so after a little experimentation and recommendations here’s my current favorite!
- 4 Chicken Breast (ours were fresh)
- 12 oz of Green Salsa
- 64 oz of Chicken broth
- 1 Teaspoon of Red Pepper Flakes
- 2 Teaspoons of Cumin
- 2 Teaspoons of Oregano
- 2 cups of frozen Corn
- 4 cans of Great Northern Beans
- Juice from one Lime
- One bunch of Cilantro chopped
Directions for Instant Pot:
1. Add first six ingredients (Group 1) to Instant pot and set on “soup” setting for 30 minutes.
2. Release pressure. Open lid. Take out chicken and shred it (I typically use my mixer on a low setting to make it quick and easy!)
3. Add last 4 ingredients (Group 2) to instant pot and heat through. Add in shredded chicken.
Optional: top with Pepper Jack cheese!
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