Easy Soups-Chicken Chili (240 cal)
- Number of Servings: 6
Ingredients
3 frozen boneless chicken breasts (about 18 oz)1 small onion, chopped2 garlic cloves, minced3 (14.5 oz) cans chicken broth2 cans cannellini kidney beans or great northern white beans1 (7 oz) can diced green chile peppers1 teaspoon dried oregano1/2 teaspoon cumindash ground red pepper
Place chicken in pressure cooker with broth, beans, onion, garlic, peppers, oregano, cumin, and red pepper.
Lock the lid and set to cook on manual setting at high pressure for 10 minutes. Let the pressure naturally release for 10 minutes before quick releasing any remaining pressure.
Shred meat and return to broth mixture.
Can be served with shredded cheese (2 tbsp) and light sour cream (2 tbsp).
Makes 6 servings.
Lock the lid and set to cook on manual setting at high pressure for 10 minutes. Let the pressure naturally release for 10 minutes before quick releasing any remaining pressure.
Shred meat and return to broth mixture.
Can be served with shredded cheese (2 tbsp) and light sour cream (2 tbsp).
Makes 6 servings.
Nutritional Info Amount Per Serving
- Calories: 240.3
- Total Fat: 2.5 g
- Cholesterol: 48.8 mg
- Sodium: 1,499.4 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 7.5 g
- Protein: 27.9 g
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