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Hey everyone! I hope you are having a great start to your week, staying warm if you are in a city that just had some super cold snow days, and hanging in there as the Covid-19 pandemic continues. This weekend in Denver when the snow rolled in, I was craving soup and decided it was time to find a new soup recipe to try. As I was scrolling through Instant Pot soup recipes, I came across a “healthy white bean and chicken soup” recipe that looked like I could easily adapt, prep quickly, and was hearty while still healthy. Once I prepared it, I knew this was a must share recipe, especially with my adaptations. It is super tasty, has a little bit of kick to it, has a great balance all in one decision, and had the extra benefit of being quick and easy to prepare.  Check out my adaptation of this white bean and chicken soup recipe below (I have also provided adaptations below for those of you who are vegetarian or vegan)!

INGREDIENTS

  • 4 cups of Lono Life chicken bone broth warmed (4 packets mixed with 32 oz water)
    • Please note if you are on a low sodium diet to purchase the low sodium packets.
    • You can replace with a vegetable broth if you are looking for a vegan option.
  • 4 chicken thighs (you can start with boneless skinless, or for a little extra flavor cook bone-in and skin on- you will take the skin and bones out after initial cooking).
  • 8 cloves garlic minced (can replace with garlic powder to taste if you do not have cloves)
  • 2 cans (approx. 3.5 cups) of white northern beans drained and rinsed;
    • you can double this if you want a bit denser of soup or if you are leaving out the chicken for a vegan option.
    • *You can start with dry beans if you would like to, but I would prep them separately first*  
  • ½ cup (or 4 oz) of 505 Southwestern Hatch Valley Flame Roasted Green Chili Salsa (Medium)
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 2 tsp kosher salt (or to taste)
  • 1/2 tsp pepper

**ALL INGREDIENTS CAN BE PURCHASED AT KING SOOPERS OR THE EQUIVALENT GROCERY STORE**

Soup in Instant Pot

INSTRUCTIONS

  1. Add water and bone broth packets to Instant Pot, turn on the warm setting (this will help bone broth packets dissolve properly and warm up broth pre-cooking), and stir until powder is well dissolved.
    • If you notice the broth is starting to boil off a little bit, add an extra ½ cup of water.  
  2. Combine the additional ingredients (other than the chicken) in the pot and stir to combine.
    • Adjust spices as needed to taste.
  3. Add raw chicken into pot.
  4. Secure the lid an ensure vent is closed (if you are using the Instant Pot linked above, it will automatically close the vent when sealed. If using another pressure cooker or model of Instant Pot make sure you check the vent).
  5. Using the display panel select the PRESSURE COOK function. Use the +/- keys and program the Instant Pot for 10 minutes. (if you do not have a specific pressure cook function, set the pressure cook manually to high and program for 10 minutes).
  6. When the time is up, let the pressure naturally release (you don’t touch anything for a natural release) for 5 minutes, then quick-release the remaining pressure.
  7. Carefully remove the chicken from the pot to a cutting board and shred.
  8. Use a fork or an immersion blender to break up about half the beans if desired.
  9. Add chicken back in to the soup and stir to combine.
  10. Enjoy!

**Adapted from Chop Secrets Healthy White Bean & Chicken Soup Recipe on the Instant Pot Site**

I would love to hear what you all think of this delicious, balanced recipe or any questions or feedback you have!

I hope you enjoy this soup as much as I do on a cold winter’s day!

Wishing you all the best,

Ricci-Lee Hotz, MS, RDN

Denver’s Dancing Dietitian

A Taste of Health, LLC

“Improving Quality of life one bite at a time”

denversdancingdietitian.com