INSTANT POT JALAPENO POPPER CHICKEN CHILI

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Creamy, white bean chili with a jalapeno popper twist – this Instant Pot Jalapeno Popper Chicken Chili is my new favorite chili on the block and a “MUST TRY NOW” kind of recipe.

WHY YOU WILL LOVE INSTANT POT JALAPENO POPPER CHICKEN CHILI

HEALTHY CHILI:the health factor still applies because this bowl is loaded with lean protein, lots of fiber, and oodles of veggies.

INGREDIENTS

– sweet or yellow onion – jalapeno peppers – red bell pepper – chili powder – ground cumin – oregano – smoked paprika – garlic powder – salt

INGREDIENTS

– black pepper – diced tomatoes – sodium chicken broth – dried white navy beans or Great Northern beans – boneless skinless chicken breasts – whipped cream cheese  – corn kernels

Step 1

Cover beans with water and let soak at least 6 hours or up to overnight.

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Step 2

Add onion, jalapenos, red bell pepper, spices, can of diced tomatoes, and chicken broth to the pressure cooker pot and stir.

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Step 3

Add beans; stir.  Add the chicken last so it’s on top of the beans.

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Step 4

Cook at high pressure for 20 minutes.

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Step 5

Remove chicken and shred into bite-size pieces; set aside.

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Step 6

Ladle 3 – 4 scoops of soup into a blender.  Add the cream cheese and blend until smooth.

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Step 7

Stir in chicken and corn. Taste and season with extra salt if desired.

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Step 8

Serve hot topped with cheese, avocado, bacon, crushed tortilla chips, sour cream, and/or jalapenos.

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FOR DETAILED RECIPE, VISIT TIDBITS-MARCI

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