White Bean Chicken Chili

White Bean Chicken Chili means Fall is just around the corner. This is one of my favorite soups because it is packed with end of summer ingredients; shredded chicken, herbs, avocado and delicious white beans. White Bean Chicken Chili can easily be made on the stove or in an Instant Pot and freezes well for a quick future meal.

Serves 6

Ingredients:
2 lbs chicken breast boneless, skinless
1 teaspoon kosher salt
1 teaspoon black pepper
1 tablespoon olive oil
4 cups chicken stock
1 cup water
1 1/2 teaspoons cumin
1 1/2 teaspoons oregano
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 medium white onion, diced
5 cloves garlic, minced
4 oz can hot diced green chilis
30 oz canned cannellini beans, drained and rinsed

Stove Top Directions:

1. Season chicken breast with 1 teaspoon of kosher salt and black pepper.

2. In a dutch oven, heat olive oil over medium high heat. Cook chicken 2-3 minutes per side.

3. Add chicken stock, water, cumin, oregano, chili powder, 1/2 teaspoon of kosher salt and black pepper. Bring to a boil, simmer for 15 minutes, or until chicken can be easily shred with a fork.

4. Remove chicken from pot, shred with two forks, and return to pot.

5. Add onion, garlic, diced chilis, and cannellini beans to pot. Bring to a boil and simmer for 15 minutes.

6. Divide evenly and serve with tortilla chips, avocado, crema, and requesón cheese.

Pressure Cooker/InstantPot Directions:

1. Season chicken breast with 1 teaspoon of kosher salt and black pepper.

2. Using the ‘Sauté’ option, heat olive oil over high heat. Cook chicken 2-3 minutes per side.

3. Add chicken stock, water, cumin, oregano, chili powder, 1/2 teaspoon of kosher salt and black pepper. Pressure cook on high for 15 minutes, or until chicken can be easily shred with a fork.

4. Remove chicken from pot, shred with two forks, and return to pot.

5. Add onion, garlic, diced chilis, and cannellini beans to pot. Using the ‘Sauté’ option, bring to a boil and simmer for 15 minutes.

6. Divide evenly and serve with tortilla chips, avocado, crema, and requesón cheese.

Pro Tip: Freeze any extra soup; this make for a quick meal in the future that you know will be super yummy and quick. There are many different techniques to use. I personally freeze my soup in a gallon bag and lay it on the bottom of the freezer so it will freeze flat. This ensures I can stack it later to save room in my freezer. There are a few individual portion sized soup “ice cube trays” that are really helpful when you only want one portion or need a specific size.