EASY WHITE CHICKEN CHILI SOUP

INGREDIENTS:

  • 6 cups chicken stock
  • 4 cups cooked shredded chicken
  • 2 (15 ounces) cans Great Northern beans, drained
  • 2 cups (16 ounces) salsa verde (store-bought or homemade)
  • 2 teaspoons ground cumin
  • optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped green onions, sour cream, crumbled tortilla chips

DIRECTIONS:


  1. Stovetop Method: Add chicken stock, shredded chicken, beans, salsa and cumin to a large stockpot, and stir to combine.  Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes. Taste and season with salt and pepper, if needed.  Serve warm with desired toppings.
  2. Slow Cooker Method: Add chicken stock, chicken, salsa and cumin to a slow cooker, and stir to combine.  Cook on low for 6-8 hours, or high for 3-4 hours.  Add the beans during the last half hour of cooking. Taste and season with salt and pepper, if needed. Serve warm with desired toppings.
  3. Instant Pot Method: Add chicken stock, chicken, salsa and cumin to an Instant Pot pressure cooker, and stir to combine.  Close lid securely and set vent to “Sealing”.  Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 8 minutes.  Cook.  Once the soup has cooked, very carefully turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped.  Remove the lid, and stir in the beans. Taste and season with salt and pepper, if needed. Serve warm with desired toppings.



Recipe source: gimmesomeoven