Description
Every time I make this recipe it turns out a different hue depending on my mood. Sometimes I want more chili powder (like I did here and wanted some spice to warm me up on this snowy night!) or other times just a more mild and fresh flavor with the cilantro and the lime. Use the recipe below as a guideline and make it to your own taste! I typically have a limit on how spicy I make the chili in the case I’m having guests. This way they can add their own flavor and hot sauce to make how they like!
Ingredients
Scale
- 2 large chicken breasts
- 1 diced red pepper
- 1 cup diced red onion
- 1 can of kidney beans
- or whatever beans you prefer, I don’t love beans so I just do one can
- small can of hatch green chiles
- 4–5 cloves of garlic, minced
- 3 tsp chili powder
- 3 tsp cayenne
- 3 cups of bone broth
- 1 tsp salt
- 1 tsp pepper
- limes for garnish
- cilantro for garnish
- 1/4 cup cream cheese
Instructions
- Add ingredients to your instant pot and set ‘manual high pressure’ for 20 minutes.
- Once the IP beeps, let the steam naturally release for 15 minutes.
- Remove the chicken and either shred with two forks or use your Kitchen Aid for a quick shred – back in the instant pot!
- At this point I like to turn my IP to ‘saute’ mode to keep the soup nic and hot
- Add in 1/4 cup cream cheese of choice + the juice of 1 lime. Stir until cream cheese is blended and melted
- Serve with lime, sour cream (or greek yogurt), avocado, tons of cilantro, and don’t forget the hot sauce!!