With the aid of the Instant Pot®, this wonderful soup can be prepared and served in under an hour.
| Prep Time: | 10 mins |
| Cook Time: | 4 hrs |
| Total Time: | 4 hrs 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 skinless, boneless chicken breasts, cut into 1-inch pieces
- 1 (4 ounce) can chopped green chilies, undrained
- ½ (8 ounce) jar salsa
- 2 cubes chicken bouillon
- 1 (48 ounce) jar navy beans, rinsed and drained
- 2 cups water
Instructions
- Combine the chicken, green chilies, salsa, chicken bouillon, navy beans, and water in a slow cooker.
- Cook on High until the chicken falls apart, about 4 hours.
- Mash the chili with a potato masher to give a thicker texture, if desired.
Nutrition Facts
| Calories | 352 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 12 g |
| Protein | 34 g |
| Saturated Fat | 1 g |
| Sodium | 1771 mg |
| Sugars | 2 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Very simple to make. I used 1 can of cannelli beans, 1 can pinto and 1 can black beans because that’s what I had. The salsa I used was a mild salsa. I think it needed a little extra umph..Next time I would use a medium or hot salsa. I served it over rice. Very good
Super easy & really good!
So YUM!!! I didn’t have time to slow cook, so I boiled chicken and then chopped, added other ingredients and simmered for 20 minutes. I added cumin and fresh cilantro, and served with a dollop of greek yogurt and corn chips. My husband flipped! Will DEFINITELY be making this one again!
I have made this several times and the whole family loves it. I toss in whole frozen chicken breasts and just shred them up before serving. I cook mine on low for about 8 hours.
Delicious and so easy to make!
Excellent! Great dish for a potluck, especially for people whom dislike regular chili!
Will make again. Very easy and packed with protein! I added diced onion and minced garlic & instead of using 2 cups of water I used reduced sodium chicken broth and deleted the bouillon cubes to help reduce the sodium. Also used 8 frozen chicken tenderloin breast and cooked everything in a dutch-oven on the stovetop on low setting for several hours. Chicken very tender and moist. My kids enjoyed the chili too!
Wow! A lot of flavor for so few ingredients… I didn’t have green chilies so I skipped that and it was still so flavorful and awesome! Also, because I wasn’t going to be home all day and I wanted it ready for dinner when I got home, I cooked in on low for 8 hours… the chicken was moist and shredded apart with ease.
Not the best
Easy and very good!
Great!
This is so good and easy. I didn’t have salsa so I used RoTel instead and it was super.
This was a fantastic, flavorful, cheap and easy meal! I added some garlic and tobasco to the pot, and it was great! only complaint is that the chicken turned out a little dry, so I’ll try to cook it for less time or on a lower setting next time.
Very very delicious. I used chicken portions that I had that needed to be used instead of chicken breast meat. And for those that don’t have a 48 ounce can of beans in your pantry, it’s roughly 3 standard size cans. The dish was successful easy, and overall flavor was really good. My little nit-pick on the recipe was it was a bit runny. It was more like a thick soup and not like a chili. I did mash down the beans in the final step as directed and still found it liquidy, so I added an additional 15.5 ounce can of navy beans and mashed them as well. It helped it a lot better. But reguardless of the additional can. This is a simple and pleasing dish that I will make again. So thank you Bill. UPDATED: 10/24/14 I changed out the protein for Johnsonville Butcher Shop Style Cheddar Cheese & Bacon Smoked Sausage…OMG was soo good with a dollop of sour cream. A recipe remake on this was totally awesome as this is still a good simple recipe with few ingredients. TY