Salsa Verde Chicken Chili
Minimal ingredient chili made with beans, chicken, and salsa verde. Easy and flavorful meal
- 2 chicken breasts
- 2 cup salsa verde
- 1 can pinto beans
- 2 cans cannellini beans divided, see note*. Can use northern beans
- 3-4 cups chicken broth see note**
- 2 poblano pepper diced; can use bell pepper
- ½ tbsp salt adjust to taste
Reserve half can of cannellini or northern beans
Place the rest of the ingredients into the instant pot. Close lid and ensure steam release valve is turned to seal.
Cook on high pressure for 8 minutes. Let it sit for 5 minutes then manually release steam.
Pull out chicken breasts and shred with two forks or use a hand-held mixer to shred.
Put shredded chicken back in Instant pot.
In a blender add reserved beans and ½ cup water. Blend until smooth.
Add bean puree to soup and stir until completely incorporated. This will make for a thicker soup.
Serve with diced onions and a little salsa verde on top. Would also be good with a dollop of sour cream and chopped avocadoes.
*Reserve half can of beans to make a bean puree to thicken the soup. This is optional and you can just add the entire can of beans if you want to skip this step.
**Start with 3 cups and add another if you want a brothier soup.