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.