Ingredients

The following ingredients have 4 Servings
  • 30 oz. great northern beans (drained and rinsed)
  • 2 cups frozen corn
  • 1/2 cup yellow onion (diced)
  • 2 garlic cloves (minced)
  • 4 oz. hatch green chiles
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • 1/4 tsp black pepper (plus more to taste)
  • 1 lb. boneless skinless chicken (breast or thighs )
  • 1/2 cup plain cream cheese (regular or dairy-free )
  • 1 1/4 cup chicken broth
  • 2 tbsp lime juice
  • cilantro, avocado, jalapeño, tortilla chips

Instruction

  • Add the beans to your Instant Pot, then add the corn on top of them. Next, add the onion, garlic, green chilies, and spices, then lay the chicken on top of those. Add the cream cheese in small chunks (about 5-6 chunks), then pour the chicken broth on top.
  • Close the lid, making sure the valve on top is in the "seal" position. Pressure cook for 15 minutes, then natural release for 10 minutes before manually releasing. NOTE: the Instant Pot takes about 10 minutes to come to pressure.
  • Remove the chicken and place it on a cutting board, then use two forks to shred it. Meanwhile, give the soup a good stir, making sure the cream cheese has completely melted. Then, add the chicken back into the Instant Pot and stir everything together.
  • Add the optional toppings and enjoy!