It's been a long while since I've shared any new recipes or anything really for that matter! Part of my goal in 2022 is to be more present, both personally and professionally and starting the year off with a new post or two is helping achieve that goal! Our family loves a good soup, especially on a cold winter day! So today, I'm sharing a healthier, lighter alternative to our sometimes heavier traditional chili. Although the recipe is made for the instant pot (simply because of lack of time and a hectic family schedule) this recipe could easily be adapted to a stove top option if utilizing pre-cooked rotisserie chicken or simply cooking the chicken breast ahead of time!
Ingredients:
- 2 cans or 30 oz of beans - we prefer a white great northern bean but any bean will do!
- 1 9 oz package of freshly frozen honey roasted sweet corn with fire roasted peppers (you could also simply use a package of your favorite sweet corn but we like the added peppers!)
-1/2 of a medium sweet onion thinly sliced (alternative can add 1-2 tablespoons onion powder if you prefer)
-2-3 cloves fresh garlic (alternatively can add 1-2 tablespoons garlic powder if you prefer)
-4 oz can of mild hatch green chilis (can choose spicier if that's your thing!)
-1 teaspoon chili powder
-1 teaspoon cumin
-1 teaspoon salt
- salt & pepper to taste (1-2 teaspoons while cooking and add fresh ground before stirring!)
- 1.5 to 2 lbs boneless skinless chicken breast or thighs - we thinly slice!
- 1/2 cup neufchatel cream cheese - can also use regular, plain cream cheese as well!
- 1 1/4 cup reduced sodium chicken broth
Extra toppings optional: avocado, tortilla chips, cheese, sour cream, jalapeno
Instructions:
1. Open, drain and rinse beans in a strainer. Add to bottom of instant pot.
2. Then layer the frozen corn and peppers, onion, garlic, green chilis and spices on top before adding the raw chicken on top. Do not worry about stirring anything!
3. Break up the neufchatel or cream cheese with your fingers into large chunks, shooting for 5 or 6 even sized pieces. Spread around the instant pot.
4. Pour the chicken broth over top.
5. Close the lid and set valve to seal position. Pressure cook for 15 minutes, letting the instant pot naturally release for 10 minutes before manually releasing the remaining pressure.
6. After removing the lid, stir the soup to make sure the cream cheese if fully melted and stirred in and to break up the chicken. If the chicken isn't breaking up well enough or you want smaller, finer pieces, feel free to remove the chicken and cut it up on the cutting board with a knife or add it to a bowl and use a mixer to finely shred it before returning it to the pot!
7. Dish out the soup and add any optional toppings. Enjoy!!
Side note: We personally think the soup is great on day one, but even better on day two! I find this to be true with most soups, though! Additionally, when reheating the soup, you may find that the beans have absorbed a good amount of the broth, so if you want a "soupier soup", feel free to add more reduced sodium chicken broth!
All of the ingredients for this soup can be found at any local grocery store, and this soup is one of the easiest, cheapest meals since it provides plenty of leftovers and is extremely filling! If you're having trouble finding any items, feel free to reach out and I'll send you direct links or pictures of the ingredients we use! Hope you and your family enjoy trying this hearty dish!
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