11 INCREDIBLE Soup Recipes for FALL!

Ingredients

• 1 Large Onion (diced)
• 2 tsp Garlic (minced fresh garlic)
• 1 large Chicken Breast (skinless, boneless; can use 2 for extra protein)
• 1.5 tsp Ground Cumin
• 1.5 tsp Salt
• 0.5 tsp Garlic Powder
• 0.25 tsp Cayenne Pepper (adjust for heat)
• 0.25 tsp Smoked Paprika
• 2 cup Chicken Broth (can use water + Better Than Bouillon)
• 1 4 oz can Canned Green Chilies (drained)
• 2 15 oz cans Great Northern Beans (drained and rinsed)
• 1 cup Corn (frozen, thawed)
• 1 cup Sour Cream (full‑fat, can be added at serving for dairy‑free option)
• 1 cup Heavy Cream (for a rich finish; can substitute half‑and‑half)

Instructions

1. Sauté aromatics

   Press the sauté button on the Instant Pot, set to medium‑high, add 1 tbsp butter or oil, then add the diced onion and minced garlic. Cook, stirring occasionally, until the onion is translucent and fragrant, about 5 minutes.

   Time: PT5M

2. Season the chicken

   In a small bowl combine 1.5 tsp cumin, 1.5 tsp salt, 0.5 tsp garlic powder, 0.25 tsp cayenne pepper, and 0.25 tsp smoked paprika. Rub the mixture evenly over the chicken breast.

   Time: PT2M

3. Brown the chicken

   Add the seasoned chicken to the pot. Sauté for about 5 minutes, allowing brown bits (fond) to form on the bottom. No need to fully cook the chicken at this stage.

   Time: PT5M

4. Deglaze

   Pour in the 2 cups chicken broth, scraping the browned bits from the bottom with a spatula. This prevents a burn notice and adds flavor.

   Time: PT2M

5. Add remaining ingredients

   Stir in the drained green chilies, drained Great Northern beans, and frozen corn. Mix gently to combine.

   Time: PT1M

6. Pressure cook

   Close the Instant Pot lid, set the valve to sealing, and select Manual/Pressure Cook on high for 2 minutes. When the timer ends, perform a quick release.

   Time: PT4M

7. Finish with dairy

   Open the lid, stir in 1 cup sour cream and 1 cup heavy cream until fully incorporated. Heat on sauté for another 2–3 minutes just to warm through; do not boil.

   Time: PT3M

8. Serve

   Ladle the chili into bowls. Serve with corn chips, tortilla chips, or cornbread. Add extra sour cream or a drizzle of cream for those who prefer milder heat.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

32 g

Fat

24 g

Fiber

8 g