Chicken White Bean Soup (chilioup) – Slow Cooker, Instapot
This past weekend a few girls got together for a camping getaway. There was seven of us and it was beautiful weather! We stayed at a newer campground which was just over an hour away. It was nice being close to home for a change.
I offered to cook Thursday nights dinner since I love cooking! I decided to make Chicken White Bean Chilioup (Soup) because chicken breast was in the freezer and payday wasn’t for a few days!
Sometimes I think I’m un-American since I don’t like regular chili, rarely eat pizza, hot dogs, or fried food, not a sweet eater and I’m not a big fan of barbeque sauce and stay away from fast food restaurants.
What’s a girl to make that fits camping? Chili does come to mind but not in a traditional style. I was going to call my soup chili but I looked up the definition of chili con carne…:”
“a spiced stew of ground beef and minced chiles or chili powder usually with beans”.
Since there’s no ground beef or chili powder or chilies for that matter I’m calling the dish Chicken White Bean Chilioup!
Even if I called it a “soup” we like our soups to be on the hearty side! A photo of the chilioup in my Instant Pot (pressure cooker) but it can easily adapt to a slow cooker or stove top.
Its filled with hearty white beans, spinach, tomatoes, chicken, and parmesan cheese swimming in flavored chicken broth.
Very quick to pull together using your slow cooker or instant pot.
Melting Parmesan Cheese on top gave it an ooey gooey goodness.
This dish would also be good substituting sausage for the chicken, kale for the spinach etc. also adding more veggies.
I used my pressure cooker which I love…I know Instant Pots are popular now but they are really just a pressure cooker. Since Aldi’s was only $49 I purchased two because I keep on in Minnie.
Chicken White Bean Soup (Chilioup)
1 1/2 tsp olive oil
1 small yellow onion, diced
3 garlic cloves, minced
3 cups chicken broth
1 (14.5 oz) can petite diced tomatoes, with juices
1/2 tsp sugar or stevia
1 tsp dried basil
1/2 tsp dried parsley
1/2 tsp dried oregano
Kosher salt and pepper to taste. (use less salt if using broth with salt)
2 (14.5 oz) cans white beans, rinsed and drained (I used S&W Lightly Seasoned White Beans)
1 1/2 lbs boneless, skinless chicken breasts (this was 2 chicken breast halves for me)
3 cups packed fresh spinach
Instant Pot or Pressure Cooker Method
Saute the diced onion and garlic in the pressure cooker for 2-5 minutes. Then add the remaining ingredients except for the spinach and the Parmesan cheese.
Then cover the pressure cooker/instant pot making sure the valve is set to “seal. Cook on high for 10
Cook on high for 10 minutes and after beeping let the pressure naturally (don’t change the valve to “release” for 10 to 15 minutes. Then you can open the valve to release.
After opening remove chicken and shred. Next, place the chicken back in the pressure cooker and add spinach.
Slow Cooker Method
Saute onion and garlic in a pan on the stove top.
Next transfer to slow cooker. Next, add all ingredients except the spinach and cheese.
Then add all ingredients except the spinach and cheese.
Next, cook on slow for 6 hours.
Finally removed chicken and shred then add the spinach cook until wilted by heat.
Lastly, ladle into bowls and top with freshly grated Parmesan cheese!
Finally, enjoy every single bite!