Ingredients

The following ingredients have 6 Servings
  • 1 lb boneless, skinless chicken breasts
  • 3 stalks celery, diced
  • 1 yellow onion, diced
  • 3 cloves fresh garlic, minced
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp coriander powder
  • 1 tsp dried oregano
  • 5 cups chicken broth, or bone broth
  • 1.5 cups frozen organic corn
  • 2 (15 ounce) cans Cannellini beans, drained
  • 1-2 jalapeño peppers, thinly sliced for garnish
  • a small bunch of cilantro, chopped for garnish

Instruction

  • Add all of the ingredients except for beans and corn in a slow cooker.
  • Cook for 4 hours on HIGH or 6 on LOW. I really prefer using the LOW setting if time allows.
  • Once cooked, shred the chicken, then return to the crock-pot together with the Cannellini beans and corn. Place the lid back on and cook for an additional 20-30 minutes.
  • Sprinkle with fresh chopped cilantro/parsley and jalapeno slices to serve.
  • To cook in the instant pot:
  • Place everything in your instant pot, seal, and press the soup button.
  • Cook for 30 minutes.
  • I let it sit at warming for 15 minutes after.
  • Remove chicken, shred with forks, then return to the pot.