This might be my favorite soup ever now. I know I keep saying that, but it was so simple to make and it's healthy plus the flavors are so great together. It's just something different. This is a great one to make ahead for meal prepping, or for a fast easy meal after work in just 30 minutes.
Could easily be modified for the slow cooker. Just cook on low for about 6 hours. Shred chicken and enjoy!
Pressure Cooker Verde White Bean Chicken Chili Recipe
2-3 chicken breasts, uncooked
1 onion, diced
1/2 can green salsa (I used Herndez)
about 1 tsp cumin
1 tsp salt
1/4 tsp black pepper
4 tsp bullion paste (I use the organic better than bullion)
4 cups water
1 can white cannellini beans, drained and rinsed
1 cup white corn, frozen preferred
Approx. 1/4 cup chopped cilantro
2 large cloves garlic, lightly chopped
a few dashes of chipotle chili powder (optional -- this will make it spicy, so be warned)
Directions:
Plug in power pressure cooker and hit the "meat" button; hit the middle "cook time selection" 3 times until it is on high. Leave the lid off and you will saute the onions this way.
Drizzle tbsp of olive oil in the pot. Add onion and saute for a few minutes or until opaque and golden. Move onion to the side and brown chicken. Sprinkle chicken with cumin, salt, pepper and chipotle chili powder. Just brown for a few min on each side (for faster prep, do not brown chicken).
Add in remaining ingredients. Cover with lid and press cancel.
Press the "soup" button and hit cook time selector until it says 30 minutes. It will do a loading type display while the pressure builds. Once the pressure is correct it will begin to countdown.
After 30 minutes, carefully release the steam. Once released open the lid. Soup will be extremely hot. Shred chicken using tongs or allow to cool and shred.
Serve with fresh avocado and 1/4 of a lime squeezed.
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