White Chicken Chili Soup

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White Chicken Chili Soup

Your new go-to soup favorite! Hearty, healthy comforting soup all made in one pan. Yes please.

 


INGREDIENTS:

  • 2 Tbsp, butter
  • 24 oz. chicken breasts (boneless and skinless)
  • 4 oz. green chiles (1 - 4oz can, chopped, mild)
  • 1/2 yellow onion
  • 1/2 C. heavy cream
  • 3 oz. cream cheese
  • 2 garlic cloves minced
  • 4 single stick packs of LonoLife Chicken Bone Broth mixed with 32oz of water
  • 2 tsp. dried oregano
  • ½ tsp. paprika
  • 1 tsp. sea salt
  • ½ tsp. black pepper

Optional Toppings:

  • Mexican Mix cheese (shredded)
  • Avocado (cubed)
  • Sour cream
  • Fresh cilantro (chopped)
  • Jalapenos (sliced)

One Pot Instructions:

1. Add the butter to the multi-cooker. Sauté chicken breasts on a medium heat for a couple minutes on each side until browned.

2. Add the onion, oregano, paprika, salt, pepper, green chiles, garlic, and water with broth stick packs and stir until well combined.

3. Cover and cook on low for 8 hours or on high for 3.5 hours or in a pressure cooker in less than an hour!

4. Shred chicken between two forks. Add the heavy cream and cream cheese to the slow cooker, whisking to combine. Cook for another 30 minutes on low (or 10 minutes on high) until warmed through. Taste and season to your likeness for additional heat!

5. Stir well before serving with desired toppings

Recipe: @onofoodieadventures

White Chicken Chili Soup Your new go-to soup favorite! Hearty, healthy comforting soup all made in one pan. Yes please. INGREDIENTS: 2 Tbsp, butter 24 oz. chicken breasts (boneless and skinless) 4 oz. green chiles (1 - 4oz can, chopped, mild) 1/2 yellow onion 1/2 C. heavy cream 3 oz. cream cheese 2 garlic cloves minced 4 single stick packs of LonoLife Chicken Bone Broth mixed with 32oz of water 2 tsp. dried oregano ½ tsp. paprika 1 tsp. sea salt ½ tsp. black pepper Optional Toppings : Mexican Mix cheese (shredded) Avocado (cubed) Sour cream Fresh cilantro (chopped) Jalapenos (sliced) One Pot Instructions: 1. Add the butter to the multi-cooker. Sauté chicken breasts on a medium heat for a couple minutes on each side until browned. 2. Add the onion, oregano, paprika, salt, pepper, green chiles, garlic, and water with broth stick packs and stir until well combined. 3. Cover and cook on low for 8 hours or on high for 3.5 hours or in a pressure cooker in less than an hour! 4. Shred chicken between two forks. Add the heavy cream and cream cheese to the slow cooker, whisking to combine. Cook for another 30 minutes on low (or 10 minutes on high) until warmed through. Taste and season to your likeness for additional heat! 5. Stir well before serving with desired toppings Recipe: @onofoodieadventures

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