Cleaner Choices For Everyone

Chicken Cannellini Chili Soup

Chicken Cannellini Chili Soup

So, after a few “teaser” days of more mild weather, winter came back with a vengeance here in WNY–we even had a snow day on Friday! With frigid temperatures returning and snow piled high, I found myself craving the comfort foods of winter yet again–soups, stews, mugs of piping hot coffee, anything to take the chill off! I’ve also been told that I need to get my cholesterol and blood pressure in check with a few dietary modifications (less salt more potassium and fiber). This recipe to accomplish all of those goals and, as a one cutting board, one pot meal that’s ready in one hour or less it’s week night friendly too! I made this in my new Crock Pot 6-Quart 8-in-1 Multi Cooker but you can use your pressure cooker of choice or adjust the cooking times to make stove top or using a traditional slow-cooker.

Star Ingredient

Cannellini Beans

Why Cannellini Beans you ask? Well, because they’re high in fiber, protein, and potassium and can help to reduce blood pressure, LDL Cholesterol,and  Triglycerides. That’s like the trifecta of heart health benefits, isn’t it? 

Chicken Cannellini Chili Soup
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  1. 2 tablespoons avocado oil
  2. 1 medium white onion, chopped
  3. 1 jalapeño pepper, seeds discarded and chopped
  4. 3 teaspoons minced garlic
  5. 2 teaspoons dried oregano
  6. 1 1/2 teaspoon cumin
  7. 1/2 teaspoon crushed red pepper flakes
  8. 1/4 teaspoon ground black pepper
  9. 4 oz can chopped green chiles
  10. 3-4 cups low sodium chicken stock or bone broth
  11. 1 pound skinless chicken breast
  12. 2 cans (15 oz) cannellini beans, drained and rinsed
  13. Juice of one lime
  1. Add the avocado oil to your Crock-Pot 8-in-1, InstaPot, or pressure cooker of choice and press the "Sauté" button. Heat for 1-2 minutes.
  2. When oil is warm add the onion and jalapeño pepper, stirring frequently and cooking for about three minutes, until onions are soft and transparent.
  3. Add the minced garlic and stir, allowing the flavors to meld for another minute.
  4. Add all remaining ingredients to the pot and mix well.
  5. Press the "Keep Warm/Cancel" button to stop the sauté function.
  6. Cover, ensuring the lid locks into place and the steam valve is set to closed. Press "Soup" and set the timer for 12 minutes.
  7. Allow the 8-in-1 to "keep warm" for 10 minutes before carefully releasing the pressure valve and allowing the steam to escape.
  8. Once the steam has been fully released remove the lid and shred the chicken with a pair of forks. For a thicker consistency, remove some of the beans and broth, placing them into the single-serve cup attachment of your Ninja Mega Kitchen System, Nutribullet, or similar blender. Pulse until pureed, pour back into the pot, and mix well.
  9. Add salt and pepper to taste.
  10. Top with a sprinkling of lime juice and some freshly chopped cilantro and avocado and serve warm, with a side of tortilla strips (I love the sweet potato chips from two of my favorite snack brands, Food Should Taste Good and Late July).
Crunchy Granola Life

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