Soup Archives » Kay's Clean Eats

Stuffed Pepper Soup

Stuffed Pepper Soup is everything you love about stuffed peppers in a cozy soup form. It is healthy, hearty, and downright delicious!

This stuffed pepper soup is truly a homemade classic. It’s cozy, delicious, and made with classic stuffed pepper ingredients like ground turkey, rice, tomatoes, and spices. This soup is easy to make and family-friendly! This is a fairly thick soup which makes it more like a hearty and filling stew. 

So its officially Fall, don’t get me wrong I love summer but Fall will always be my favorite season! Here in sunny California Fall weather has not hit, its hotter than ever, ha! But that does not stop the fall menu planning, just requires the AC to be on full blast. 

You will love how all the flavors of this soup come together, they blend so well, and the rice gives this soup great body and keeps it filling. If you looking to keep this soup low carb you can always add in cauliflower rice in place of the rice. Serve this soup with some grated cheese, fresh parsley, and avocado, YUM!

Ingredients for Stuffed Pepper Soup

  • ground turkey
  • bell peppers
  • onions
  • canned diced tomatoes
  • tomato sauce
  • green chiles
  • chicken broth
  • spices
  • parsley for garnish
  • white or brown rice
  • shredded cheese
  • avocado

How to Make Stuffed Pepper Soup on the Stovetop

  1. Heat oil in a pot and lightly brown ground turkey. Add in onions and garlic and combine, then add in spices and cook till turkey is brown. 
  2. Add in bell pepper and cook for an additional 2-3 minutes. 
  3. Pour in diced tomatoes, tomato sauce, green chilies, rice, and broth. 
  4. Bring to a boil then reduce heat, cover and simmer 30 minutes. Stir occasionally so the rice doesn’t stick to the bottom. 
  5. Serve with cheese, parsley, and avocado if desired. 

How to Make Stuffed Pepper Soup in the Crockpot

  1. In a skillet heat oil in a pot and lightly brown ground turkey. Add in onions and garlic and combine, then add in spices and cook till turkey is brown. Transfer it to the slow cooker.
  2. Add bell pepper, tomatoes, tomato sauce, green chilies, rice, chicken broth, and seasonings, give it a stir to combine and cover with the lid.
  3. Cook on low heat 6 hours.
  4. Once done, you could add more broth to make it a thinner soup. 

Tips For This Recipe

The rice in this soup expands the longer it sits. If your meal prepping it I would cook the rice separately and add it to each bowl when you reheat it. 

  • For a thinner soup, less stew-like, don’t add all of the rice and for a thicker heartier soup add it all!
  •  

FOLLOW KAY’S CLEAN EATS

Albondigas Soup (Mexican Meatball Soup)

Albondigas soup is a delicious recipe made with spiced turkey meatballs that are cooked in a seasoned tomato broth with carrots and potatoes. This soup is packed full of flavor and sure to become a favorite!

My love for soup holds no boundaries, truly love all different kinds of soup! Albondigas Soup always will have a special place in my heart. My mom used to make this soup for us all the time growing up. I love eating with lots of shredded Mexican cheese and crunchy tortilla chips. It is the perfect meal on a cold day, lunch or dinner. 

Albondigas Soup Recipe tips and flexibility

Traditionally this soup is made with ground beef, personally I like ground turkey better in this soup. I went with potatoes and carrots however you can use any veggies you like, zucchini is another great addition. As far as spice this is a pretty mild flavor soup, feel free to add some heat to it with cayenne or hot sauce. Garnishes are a soup must, cheese, tortilla chips, avocado, sour cream, lime and cilantro all go great in Albondigas Soup. 

How do make Instant Pot Albondigas Soup

  • The first step is to make your meatballs. Combine the ground turkey, rice, onion, egg, cilantro, garlic powder, oregano, and salt. Roll meat into 3/4 inch balls. I find this easiest with a small cookie scoop. 

  • Turn your instant pot on sauté mode add in the olive oil, onion, garlic, potatoes, and carrots. Sauté for 3 minutes till garlic and onion are fragrant. 
  • Add in tomato sauce, enchilada sauce, chili powder, dried oregano, garlic powder, cumin, cilantro, and chicken broth. 
  • Drop-in your meatballs to the soup.
  • Place the lid back onto instant pot and pressure cook for 5 minutes with the vent sealed. 
  • Quick-release pressure and remove lid.
  • Taste and season with salt to taste.
  • Serve hot with Mexican shredded cheese, cilantro, and tortilla chips. Enjoy 

Stovetop directions 

  • The first step is to make your meatballs. Combine the ground turkey, rice, onion, egg, cilantro, garlic powder, oregano, and salt. Roll meat into 3/4 inch balls. I find this easiest with a small cookie scoop. 
  • Heat a soup pot to medium-high heat and add in the olive oil, onion, garlic, potatoes, and carrots. Sauté for 3 minutes till garlic and onion are fragrant. 
  • Add in tomato sauce, enchilada sauce, chili powder, dried oregano, garlic powder, cumin, cilantro, and chicken broth. 
  • Drop-in your meatballs to the soup and bring it to a simmer. Simmer for 25-30 minutes. The soup is done once you see the rice pop out of your meatballs (rice will pop out of meatballs and fluff up). 
  • Taste and season with salt to taste.
  • Serve hot with Mexican shredded cheese, cilantro, and tortilla chips. Enjoy 

Love Instant Pot soups, also try Instant Pot Cauliflower Cheese SoupInstant Pot Vegan 10 Bean Taco SoupInstant Pot Lemon Chicken Orzo SoupInstant Pot White Bean Chicken Chili + Video, and Chicken Enchilada Soup (Slow Cooker)

Yield: 5 servings

Albondigas Soup (Mexican Meatball Soup)

Albondigas Soup (Mexican Meatball Soup)

This Albondigas soup is a delicious recipe that has been a family staple. Made with spiced turkey meatballs that are cooked in a seasoned tomato broth with carrots and potatoes. 

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

Meatballs

  • 1 lb ground turkey
  • 2 tbsp white rice
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp salt
  • 1 egg
  • 1/4 cup yellow onion, diced
  • 1/4 cup packed cilantro leaves, chopped 

Soup

  • 2 qt chicken broth
  • 3 cups potatoes, evenly chopped ( I used 2 russets)
  • 1/2 cup yellow onion, diced
  • 1 cup carrots, sliced
  • 3 garlic cloves, minced
  • 15 oz can tomato sauce
  • 1/2 cup red enchilada sauce (I love Trader Joe's brand)
  • 1/2 cup packed cilantro leaves
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp cumin
  • salt to taste

Instructions

Instant Pot

  1. The first step is to make your meatballs. Combine the ground turkey, rice, onion, egg, cilantro, garlic powder, oregano, and salt. Roll meat into 3/4 inch balls. I find this easiest with a small cookie scoop. 
  2. Turn your instant pot on sauté mode add in the olive oil, onion, garlic, potatoes, and carrots. Sauté for 3 minutes till garlic and onion are fragrant. 
  3. Add in tomato sauce, enchilada sauce, chili powder, dried oregano, garlic powder, cumin, cilantro, and chicken broth. 
    Drop-in your meatballs to the soup.
  4. Place the lid back onto instant pot and pressure cook for 5 minutes with the vent sealed. 
  5. Quick-release pressure and remove lid.
  6. Taste and season with salt to taste.
  7. Serve hot with Mexican shredded cheese, cilantro, and tortilla chips. Enjoy!


Stovetop

  1. The first step is to make your meatballs. Combine the ground turkey, rice, onion, egg, cilantro, garlic powder, oregano, and salt. Roll meat into 3/4 inch balls. I find this easiest with a small cookie scoop. 
  2. Heat a soup pot to medium-high heat and add in the olive oil, onion, garlic, potatoes, and carrots. Sauté for 3-5 minutes till garlic and onion are fragrant. 
  3. Add in tomato sauce, enchilada sauce, chili powder, dried oregano, garlic powder, cumin, cilantro, and chicken broth. 
    Drop-in your meatballs to the soup and bring it to a simmer. Simmer for 25-30 minutes. The soup is done once you see the rice pop out of your meatballs (rice will pop out of meatballs and fluff up). 
  4. Taste and season with salt to taste.
  5. Serve hot with Mexican shredded cheese, cilantro, and tortilla chips. Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 350Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 113mgSodium: 1444mgCarbohydrates: 31gFiber: 5gSugar: 8gProtein: 25g

Instant Pot Cauliflower Cheese Soup

This Cauliflower cheese soup is nothing short of spectacular! Made with 9 simple ingredients the soup will have everyone coming back for seconds.

It has been cold and rainy all week and just the perfect weather for soup. Not typical southern California weather but it sure is beautiful when we get rain. Today’s lunch was super sporadic, now that I’m trying to stretch what we have and not visit the grocery store as often it really digs deep into my creative side with food. I had bought ahead od cauliflower last week and it was looking pretty lifeless in the fridge. So to avoid food waste and leftovers I had to come up with a kid-friendly cauliflower recipe…

Introducing this DELICIOUS Cauliflower Cheese Soup!

Cauliflower, in my opinion, is amazing, you can have it in your smoothies, soups, and dishes it’s super versatile and easy to work with. However my kids have another idea about cauliflower, typically I here ‘disgusting.’ Blah blah blah, is all I hear when they whine about food, haha! I refuse to have picky eaters, it’s pretty much eating what is served or tuff luck! For this Cauliflower Cheese Soup, I decided to not even acknowledge the fact that it has cauliflower in it, I just let them eat it when they asked what it was I said bacon soup, haha!

While they were shooting hoops outside I decided to whip this soup up in the instant pot, the perfect soup machine. From start to finish it was done within 30 minutes. I ran the immersion blender through the soup, you know got to hide the cauliflower from the kids, ha!! And well this forking amazing soup was made, not a word from anyone about cauliflower and they asked for seconds!!

Complementary Garnishes

I added bacon crumbles, cheese, and parsley, however, use your favorites or have it plain. 

  • parsley
  • bacon
  • chives
  • sour cream
  • cheese

Instant Pot Cauliflower Cheese Soup Video

Love Instant Pot Soups also try, Instant Pot Vegan 10 Bean Taco SoupInstant Pot Lemon Chicken Orzo Soup, and Instant Pot White Bean Chicken Chili + Video!

Yield: 4 bowls

Instant Pot Cauliflower Cheese Soup

Instant Pot Cauliflower Cheese Soup

This Cauliflower cheese soup is nothing short of spectacular! Made with 9 simple ingredients the soup will have everyone coming back for seconds.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 2 tbsp butter
  • 6 cups cauliflower florets ( 1 head)
  • 1/2 cup yellow onion, chopped
  • 1 potato, peeled and diced ( 1 1/4 cup)
  • 2 cloves of garlic, minced
  • 2 cups broth
  • 1 cup mild cheddar cheese
  • salt & pepper to taste

Topping options:

  • bacon crumbles
  • green onion
  • parsley
  • additional cheddar

Instructions

  1. Chop cauliflower into roughly even small pieces.
  2. Select saute mode on your Instant pot and add in butter, onion, potato, cauliflower, and garlic. Sautee for 4 minutes, until onions and garlic are fragrant.
  3. Add in broth and place lid on Instant Pot. Cook on high pressure for 8 minutes.
  4. Quick-release the pressure and then take the lid off.
  5. Use an immersion blender and blend the soup until smooth.
  6. Serve hot and garnish with your favorite toppings. Enjoy!

Delicious & Easy Chicken Noodle Soup

Delicious & Easy Chicken Noodle Soup is our family favorite recipe! This soup is pure comfort food and lick your bowl clean kind of delicious! Packed with veggies, chicken, and noodles you will have dinner ready in no time!

The flavoring in this soup is amazing and it is so simple to make! Chicken noodle soup, in my opinion, is one of the most underrated soups around, not only is it delicious, it is so nourishing and comforting! Let’s get rid of the stigma it’s just good when your sick or not feeling well! Yes, it is all of that but so much more, my Delicious & Easy Chicken Noodle Soup will be your new favorite!

Over the years I have slowly turned my husband into a soup lover, in fact, he used to never consider soup to be a meal which made this soup lover eye-roll all the time, haha! However, through patience and persistence, he’s been turned into a non-complaining soup eater, ha!! This soup along with Instant Pot Lemon Chicken Orzo Soup, are some of his favorites. 

Everything about this soup is so simple to throw together, I made it even easier by using rotisserie chicken. Also if you don’t want to chop your veggies you can purchase mirepoix from your Trader Joe’s, save you some time! 

How do you make chicken noodle soup

Chicken noodle soup is easy peasy to throw together!

Start by sauteeing your veggies in butter till tender and fragrant, add in your broth and noodles and cook till noodles are al dente. Throw in your chicken and bullion, simmer and season! I told you it was easy!

Add some crunchy butter bread,  a side of crackers or eat it plain. Enjoy!

 

 

Yield: 6

Easy Chicken Noodle Soup

Easy Chicken Noodle Soup

Delicious & Easy Chicken Noodle Soup is our family favorite recipe! This soup is pure comfort food and lick your bowl clean kind of delicious! Packed with veggies, chicken, and noodles you will have dinner ready in no time!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 2 tbsp butter
  • 3 celery stalks, sliced
  • 3 medium carrots, sliced
  • 1 small yellow onion, diced
  • 3 garlic cloves, minced
  • 1 1/2 tbsp fresh thyme, stems removed
  • 12 cups chicken broth
  • 8 oz macaroni noodles, dry
  • 2 cups shredded chicken
  • 3 tsp Better than Bouillon, roasted chicken base
  • salt and pepper
  • Parsley for garnish (optional)

Instructions

  1. In a large soup pot over medium heat add the butter, celery, carrot, onion, garlic, and thyme leaves. Sautee for 4-6 minutes or until veggies are tender.
  2. Pour in the chicken broth, add in the bay and noodles, bring to a boil on high heat then reduce to a simmer. Cook until noodles are al dente, about 10-12 minutes.
  3. Add in the chicken and bullion. Stir and continue to simmer until chicken is heated through.
  4. Season with salt and pepper to taste. Enjoy

Instant Pot Vegan 10 Bean Taco Soup

Instant Pot Vegan 10 Bean Taco Soup will be your new favorite weeknight recipe. Bursting with flavor in each bite and so filling! 

Instant Pot Vegan !0 bean taco soup

Before I jump into this recipe I must share where my heart is at. With the passing of Kobe Bryant and his daughter along with all the other passengers yesterday, I’d say it has been a very heavy, emotional past 24 hours. I’ve cried on and off and yesterday just felt dark. My heart goes out to his wife mourning the loss of her baby girl and her husband. No mother should ever feel the unfathomable pain she must be going through… I pray God wraps his arms around the families that have been broken. These situations really test our faith, I have so many questions. My heart goes out to each victim and the families affected.

Let this be a reminder to all of us to never take life for granted. Life is short, continue to cherish each moment and love with all your heart.

“The most important thing is to try and inspire people so that they can be great at whatever they want to do.” – Kobe Bryant

 Instant Pot Vegan 10 Bean Taco Soup

If I am being completely honest I have had this Jar of 10 bean mix in my pantry for MONTHS! I knew one day I would use it, I love beans. They are a wonderful source of protein and fiber and a great alternative to meat. Instant Pot Vegan 10 Bean Taco Soup has a similar texture to chili but the taste was better in my opinion!

This week I am really focusing on lower our meat consumption by eating more vegan and vegetarian meals. I can not say I will ever be a vegan again but maybe more like a flex-A-tarian, kind of just made that up but I love the way it sounds! 

This soup tastes amazing, my kids eat it with some crushed tortilla chips on top, and I like mine with some vegan sour cream, so yummy!!! 

How To Make Instant Pot Vegan 10 Bean Taco Soup

  1. Rinse beans in a colander and set aside. 
  2. Select Sauté. Add the avocado oil, onion, and celery, carrots, and garlic to the pressure cooking pot. Sauté for about 3 minutes until tender.
  3. Add in taco seasoning and mix till combined. 
  4. Pour in the beans, diced tomatoes, tomato sauce,  broth, and vegan bouillon cube. Stir and place the lid on the instant pot. 
  5. Lock the lid in place and select high pressure 50 minute cook time. Let pressure release naturally for 5 minutes then finish with a quick pressure release. 
  6. Remove lid and stir in orzo, and put the lid back on. Let sit for 15 minutes or until orzo is soft. 
  7. Season with salt and pepper to taste, Enjoy!

Love instant pot soups recipes, also try Instant Pot Bean Potato & Kale Vegan Soup and Instant Pot Lemon Chicken Orzo Soup.

Yield: 5

Instant Pot Vegan 10 Bean Taco Soup

Instant Pot Vegan 10 Bean Taco Soup

Instant Pot Vegan 10 Bean Taco Soup will be your new favorite weeknight recipe. Bursting with flavor in each bite and so filling! 

Prep Time 5 minutes
Cook Time 50 minutes
Additional Time 10 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 2 tablespoons of avocado oil
  • 1 1/2 cups diced carrots
  • 1 1/2 half cups diced celery
  • 1 1/2 cups diced white onion
  • 4 garlic cloves, minced
  • 2 tbsp taco seasoning (I used Trader Joe’s brand)
  • 1 can (14.5 oz) petite diced tomatoes
  • 1 can (15 oz ) tomato sauce
  • 2 cups 10 bean mix
  • 2 quarts veggie broth ( can sub stalk)
  • 1 vegan bouillon cube
  • 1 cup orzo
  • Salt & Peper to taste

Instructions

    Rinse beans in a colander and set aside. 
    Select Sauté. Add the avocado oil, onion, and celery, carrots, and garlic to the pressure cooking pot. Sauté for about 3 minutes until tender.
    Add in taco seasoning and mix till combined. 
    Pour in the beans, diced tomatoes, tomato sauce,  broth, and vegan bouillon cube. Stir and place the lid on the instant pot. 
    Lock the lid in place and select high pressure 50 minute cook time. Let pressure release naturally for 5 minutes then finish with a quick pressure release. 
    Remove lid and stir in orzo, and put the lid back on. Let sit for 15 minutes or until orzo is soft. 
    Season with salt and pepper to taste, Enjoy!

Notes

Garnish with your favorite toppings! We enjoy tortilla chips, cheese, sour cream, and cilantro!

Have a picky eater, serve it with a quesadilla for dipping.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 371Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 422mgCarbohydrates: 65gFiber: 17gSugar: 9gProtein: 20g

Roasted Tomato Soup

Roasted Tomato Soup is rich and full of flavor. Made with roasted carrots, onion, garlic and tomatoes. This recipe is vegan, healthy, and delicious!

Roasted Tomato Soup should always be warm, cozy, hearty and delicious! Roasting the veggies first makes this recipe so easy and bursting with flavor. Once your done roasting the veggies this cozy soup comes together in minutes! 

So you’re probably wondering how does one end with 3 pounds of tomatoes? Thank you, neighbor! What a generous neighborly gift! So here’s the thing, maybe you know but homegrown organic produce just doesn’t last long, not even in the fridge it has to be eaten quick. Luckily I have 4 very hungry mouths to feed and well this recipe used up all these juicy tomatoes!!

You can say this is a summer soup however I would say this is a bridge into Fall soup! Heck, I could have Roasted Tomato Soup weekly, in particular on cold fall nights! Ever dunked a grilled cheese inside your soup, life-changing, is this just an American thing?! Often I run out of grilled cheese before my soup is done so I came up with these mini grilled cheese to put in the soup!! Basically just cut my grilled cheese into tiny squares, crouton size… OH MY YUM! I will never eat this soup another way!

HOW TO MAKE ROASTED TOMATO SOUP 

  • First start by arranging your tomatoes, carrots, onion, and garlic on your baking sheet. Drizzle with olive oil, and spices and bake at 375 degrees F for 45 minutes. 
  • Once they are roasted, place veggies in a soup pot and add in 1 can of unsweetened coconut milk. Using an Immersion blender, blend until soup is smooth. Or using small batches blend in a blender till smooth. Season with salt and pepper if needed.
  •  Serve in bowls, top with mini grilled cheese, parmesan, or toast!! Enjoy!

What kind of tomatoes should I use?

  • Vine ripe or Roma works best! Be sure to half them before roasting. No need to remove skins. 

What do I serve with tomato soup?

  • Breadsticks go great! Typically grilled cheeses are served with a bowl of Roasted Tomato Soup however a Cesar salad and garlic bread go great with it!

Freezer Friendly?

  • YES! I store mine in a freezer friendly zip lock bag! It will keep for a month.

 

Love easy recipes like this, also try Egg Roll in a Bowl,  Roasted Vegetable Quinoa Bowls, or Hatch Green Chile Macaroni and Cheese. 

Yield: 10

Roasted Tomato Soup

Roasted Tomato Soup

The Perfect Bowl of Tomato Soup! Cozy, hearty, and full of flavor! Low calorie and only 2 Smart Points! Serve with grilled cheese and you have yourself the best healthy comforting meal!

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients

  • 3 lbs vine ripe tomatoes
  • 6 carrots
  • 1 head of garlic
  • 2 tbsp dried basil
  • 1 13 oz can unsweetened coconut milk
  • 3 tbsp olive oil
  • salt and pepper
  • Fresh Basil for Garnishing

Instructions

Preheat oven to 375 degrees F.

Line your baking sheet with parchment paper.

In a large mixing bowl combine your halved tomatoes, carrots, onion, garlic, olive oil, salt, pepper, and dried basil. Toss and coat.

Spread out veggies on your prepared baking sheet.

Roast for 35 minutes.

Once roasted, remove the veggies and place them into a soup pot.

Add in your canned coconut milk.

Blend with an immersion blender till smooth OR in small batches blend in your blender till smooth.

Ladle soup into bowls and serve with fresh basil(optional).

Notes

Optional Serving Suggestions

- grilled cheese

-Cesar salad

- breadsticks

-garlic bread

Nutrition Information:

Yield:

10 | 2 Freestyle Points|

Serving Size:

1

Amount Per Serving: Calories: 157Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 55mgCarbohydrates: 15gFiber: 3gSugar: 5gProtein: 2g

Instant Pot White Bean Chicken Chili + Video

Instant Pot White Bean Chicken Chili is easy to cook and it’s absolutely delicious. White tender chicken, green chilies, green enchilada sauce, white beans, spices, and a few more goodies make this an excellent meal. 

What’s better than coming home after a long day with grumpy and hungry kids and having dinner ready to go! I served this soup with cheesy quesadillas and the kids went crazy dunking them straight in their soup bowls! It was an epic combo and complement to the White Bean Chicken Chili.

White Bean Chicken Chili flavor is creamy, tangy, and well-spiced however not too spicy. So it is both adult and kid-friendly! Getting my kids to eat beans has been an ongoing struggle but somehow they just seem to view white beans differently, in a good way. A total mom wins for me especilaly because my 4 yr old is now a self-proclaimed vegetarian these days therefor I put a bowl aside before I added back in the shredded chicken.  

The beauty of Instant Pot White Chicken Chili is you can really dress it up or down as you like. White Bean Chicken Chili could be brothy or extra creamy. In particular, I like the addition of cream cheese giving it a lightly creamy feel however you could also use half and half or cornstarch to thicken it up. Whether it is served with an abundance of toppings or just a handful of cilantro and a warm tortilla, you will find it a delicious weeknight meal!

The recipe calls for chicken breast, however, you can use fresh or frozen chicken breasts or thighs. Use skinless to avoid excess fat and make it easier for shredding. 


 

How Do I Make Variations on Instant Pot White Chicken Chili?

  • Make it dairy-free: You can omit the cream cheese and leave it as is and it will be delicious! If your looking for a dairy alternative try vegan cream cheese or 1 cup full fat coconut milk!
  • Pack the spices: This chili is on the milder side, I have 2 little ones that prefer it not over-spiced. Looking to heat it up add some jalapeno or chile powder. 
  • Crockpot: Simply dump in all ingredients and cook on low for 5-6 hours. Stir in cream cheese, enjoy!
    Yield: 8

    Instant Pot White Bean Chicken Chili + Video

    Instant Pot White Bean Chicken Chili + Video

    Instant Pot White Bean Chicken Chili is easy to cook and it's absolutely delicious. White tender chicken, green chilies, green enchilada sauce, white beans, spices, and a few more goodies make this an excellent meal. 255 cal, 8 Freestyle Points.

    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes

    Ingredients

    • 1 tbsp cooking oil
    • 1 medium onion, diced
    • 1 poblano pepper, seeds removed and diced
    • 4-6 cloves garlic, minced
    • 2 cans white beans, drained and rinsed
    • 1 cup corn kernels
    • 3 tsp cumin
    • 2.5 tsp salt
    • 2 tsp oregano
    • 1/2 tsp paprika
    • 1 tsp garlic powder
    • 1 tsp chili powder
    • 8 oz canned mild green chilies
    • 15 oz green enchilada sauce, mild
    • 4 oz cream cheese
    • 1/4 cup cilantro leaves
    • 2 lbs chicken breast
    • 4 cups chicken broth

    Instructions

    1. Prep your onion and poblano pepper by dicing them.
    2. Sauté the garlic, onion and poblano pepper. Select the sauté setting on your pressure cooker and heat the oil add in veggies and cook for 2 minutes or until veggies soft and fragrant.
    3. Add in spices and continue to satué for 1-2 more minutes.
    4. Add in chicken breast, corn, white beans, green enchilada sauce, green chilies, and chicken broth. Give it a quick stir.
    5. Pressure cook the soup. Cook on manual, high pressure for 10 minutes.
    6. Use the quick-release method to release steam. Once safe remove the lid.
    7. Remove the chicken breast and shred with 2 forks. Stir in cilantro & cream cheese and add back in the chicken.
    8. Serve immediately with your favorite toppings, enjoy!

    Notes

    Optional Garnishes:

    • Quesadillas, highly recommended!
    • Cheese
    • Tortilla chips
    • Cilantro
    • Fresh Lime
    • Jalapenos

    Nutrition Information:

    Yield:

    7

    Serving Size:

    1 | 8 Freestyle Points |

    Amount Per Serving: Calories: 255Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 16mgSodium: 1513mgCarbohydrates: 35gFiber: 8gSugar: 5gProtein: 11g

    8 Freestyle Points