A kicked up Salsa Verde White Bean Chicken Chili that’s rich in flavor, easy to make in our Instant Pot, and perfect for cold winter weather!
Soup has creeping back up on the menu here in Phoenix this past week. It’s definitely not cooling down (yet, anyways). Though we are desperately waiting for it!
While other areas of the U.S. are celebrating everything fall, we’re here still rockin’ 100+ degree temps. I will confess though that I kind of like the opportunity to wear flip flops a little longer than others.
Some of us (myself included) wear them all year round. I know .. I know, I’m rubbing it in. But I really am thankful we don’t have to really prepare much for the cold weather like other areas. So I’ll take the heat any day.
Even though it’s still a bit toasty here, we’ve been pulling out more and more soup recipes. Soups are so easy to make in the Instant Pot and perfect for busy weeknights when the kids have a lot going on. (Plus — soup gives us an excuse to scarf down sourdough bread and Hatch chile muffins!)
Instant Pot Salsa Verde White Bean and Chicken Chili
Beans are one of our favorite staples to make in the Instant Pot. To shorten the time on this soup, feel free to use canned beans, and leftover rotisserie chicken.
This Salsa Verde White Bean and Chicken Chili is the perfect way to celebrate the cold weather. Double the recipe and drop off some at a friend’s house, or stash the extra in the freezer to pull out on a busy night when you don’t have time to cook!
Instant Pot Salsa Verde White Bean and Chicken Chili
Equipment
- Pressure Cooker
Ingredients
- 1 white onion diced
- 4 cloves garlic minced
- 1 jalapeno seeded & diced
- 1 Tbsp olive oil
- 2 C white beans drained & separated into 1 C. portions
- 1 C corn drained and separated into 1/2 C. portions
- 1/2 tsp chili powder
- 2 tsp cumin
- 4 C chicken broth
- 2 Tbsp corn flour *Maseca brand or other
- 1 C shredded chicken
- 3/4 C salsa verde
- 1 Tbsp olive oil
- 2 hatch green chiles roasted, seeded & diced*
- 1/4 C cilantro chopped
Optional (for Garnish)
- 1/2 C sour cream
- 1/4 C cilantro chopped
Instructions
- In your instant pot, push saute and add the onion, garlic & jalapeño and saute for 3-4 minutes or until soft.
- Turn the saute feature OFF.
- In your blender, combine 1 C. of the beans with the corn, 2 of the Hatch chiles (or 1 can if you are using canned versus fresh), onion, garlic, jalapeño, cumin, chili powder and salt - blend until a thick paste forms. This paste is the base for your chili.
- Pour the blended paste into your Instant Pot with the chicken broth, remaining cup of beans, remaining 1/2 C. corn, chicken, and salsa verde.
- Blend 1/4 C. of the soup with the corn flour to make a thick paste, then add back to the instant pot. Stir in until well blended. This is not mandatory, but will add both taste and texture to your chili.
- Put the lid on the Instant Pot, and turn the knob to seal. Place the pot on high (manual) for 5 minutes to allow the flavors to blend.
- At the end of the 5 minutes, allow for a natural release for 10 minutes, then do a quick release.
- Adjust your seasonings as necessary, stir in the 1/2 C. chopped cilantro.
- Ladle into bowls and serve with additional chopped cilantro, sour cream or additional green chiles for garnish.
Notes
Nutrition
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If you are looking for more Instant Pot soup recipes, check out these, below:
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