This is such an easy and cozy meal in the winter when it’s cold. I was craving some white bean chicken chili, but I didn’t have chilis so I just made soup version without the spice (my tummy thanked me for that).
You could easily make this in the crockpot by cooking on low for 8 hours. You could also make it on the stovetop, but be sure to add already cooked and shredded chicken. You’ll want to add all the ingredients, bring to a boil and then simmer on low for 20-30 minutes until veggies are soft and cooked through.
Instant Pot Chicken and White Bean Soup
-1 large fennel, diced
-1 tbs. garlic infused olive oil
-4 stalks celery, chopped
-4 large carrots, chopped
-1 lbs chicken breast
-1 can of white beans (I use @jovialfoods
-1 tsp. oregano
-2 tsp. salt
-2 cups chicken broth
-1 cup milk of choice
-1 tbs. gluten free flour
-juice of 1/2 lime
Set instant pot to sauté function and add your olive oil and fennel, stirring occasionally, until fennel has softened and just beginning to brown. Add your celery and carrots and sauté for another 5 minutes.
Once done sautéing, hit cancel. Add your beans, broth, milk, oregano, salt. Stir to combine then add the chicken.
Seal instant pot and set to pressure cook for 15 minutes. When done cooking, manually release. Take chicken out and shred it with two forks.
Add chicken back to the instant pot with the flour and lime juice. Stir to combine and serve!