After a long weekend of many indulgences: hello Trevari rose, hello stuffing and pumpkin pie not to mention the next-day turkey sandwich of my dreams, I’m more than ready to get back to the basics of eating healthfully. It was a tasty and memorable holiday and I hope yours was too.
This week I’m prepping a big batch of white bean chicken chili. I’ve thrown out the last scraps of leftovers and I hit the grocery store for lots of fruits and vegetables. With school and work and activities back in the swing of things this week, I know a big bowl of soup at the end of a long day will be just what everyone needs.
This recipe is perfect to meal prep at the beginning of the week for an easy and healthy dinner or lunches all week. I’ve written the recipe for an instant pot, but if you don’t have one, no problem. Simply combine all the ingredients in a crockpot and cook on low for 8 hours. At the halfway point, use two forks to break apart the chicken.
White Bean Chicken Chili
Place two frozen chicken breasts and the jar of salsa in an instant pot. Cook on manual for 25 minutes. Release pressure and turn to sauté function. Add the diced onion, bell pepper and carrots and stir into the chicken. Use a fork to begin breaking up the chicken. After 3-5 minutes of cooking, add the rest of the ingredients. Cook on manual for another 15 minutes. Release pressure, give the soup a good stir and finish breaking up the chicken, so it is nice and shredded. Taste to make sure it doesn’t need a bit more salt.
To serve, ladle soup into bowls. Top with slices of avocado, fresh chopped cilantro, a squeeze of fresh lime and a dollop of fat-free sour cream. Serves 6-8 generous portions.