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A cool-weather staple that also makes great leftovers with a kick of protein! It can be easily customized too – make a mild version for the kids and take it up a notch for the adults.
1 Tbspn extra virgin olive oil
1-1/2 pound boneless, skinless chicken breast
1 medium onion, diced
2 cans white beans (great Northern beans work great here), drained and rinsed
1, 7-ounce can diced green chilies
2 garlic cloves, minced
2 tsp chili powder
1-1/2 tsp cumin
1 tsp dried oregano
3 cups chicken bone broth
1 cup frozen corn
STEP 1:
Add oil to the bottom of the pressure cooker then add chicken. Later remaining ingredients into cooker.
STEP 2:
If using an Instant Pot, use the soup setting and cook for 40 minutes. You can also use this same recipe in a slow cooker, cooking on low for 6-8 hours.
STEP 3:
Check that the chicken is cooked through, shred, then return to cooker.
STEP 4:
Stir and enjoy!
Servings: 6 bowls
Nutrition per Serving: Calories 335, Fat 5g, Carbs 24g, Fiber 8g, Sugars 3g, Protein 45g
