Spice this chili any way you like it — this recipe is a great way to warm up on a cool day. This soup freezes well and is perfect for lunches. No white beans in the pantry? Pinto beans, pink beans, or black-eyed peas work just as well. We like to serve this with Utz Multigrain Tortilla Chips on the side.
This is easy to make in the Instant Pot! I’ve added info on how to do that below the conventional slow-cooker directions.
Makes 10 1-cup servings.
2 TBL olive oil
1 lb. onion, finely chopped
4 cloves garlic, minced
4 cups chicken stock (I use homemade stock with almost no added salt)
2 cups cooked chicken, diced
1/2 jalapeño pepper, seeded and finely diced
3 14-oz cans small white beans, drained and rinsed
2 tsp. cumin
1 tsp. coriander
1 TBL kosher salt (or to taste)
1 cup chopped fresh parsley
Sauté onion in olive oil until soft. Add garlic and cook 3 minutes more. Meanwhile, place remaining ingredients in 6-qt. slow cooker. Add onion and garlic to slow cooker. Cook on LOW for 4 hours before serving.
Serve with shredded Cheddar cheese and tortilla chips.
To cook in the Instant Pot:
Begin on the sauté setting. Add oil when the indicator reads “HOT,” then add onion and cook about 5 minutes, stirring frequently, until onion is soft. Add garlic and cook 1 to 2 minutes more.
Add remaining ingredients, cancel sauté mode and put the lid on the Instant Pot. Make sure the vent is open and set on Slow Cook: Normal for 4 hours.
If your chicken broth is frozen, add it while the IP is still in sauté mode and let it go about 10 minutes. It will be almost completely thawed at this point! Then add remaining ingredients and continue as above.
Note: the nutrition calculator was way off on this one, and it’s the beans that did it. Carbs for this dish were calculated one ingredient at a time. Per 1 cup soup: 25 carbs.