29ozGreat Northern Beansdrained & rinsed (2 - 14.5 oz cans)
1teaspoonsalt
1teaspoonblack pepper
2teaspoongarlic powder
2teaspooncumin
¼teaspooncayenne pepper
2cupslow sodium chicken broth
Instructions
Turn your instant pot onto sauté mode. Lightly spray the bottom of your pan with cooking spray. Once it becomes hot, add in your bell pepper and onion. Stir occasionally for about 3 to 5 minutes until the vegetables become translucent and cook through.
Add to your instant pot your chicken, green chilies, beans, salt, pepper, garlic, cumin, cayenne, Cream cheese, and chicken broth. Stir.
Lock the lid on your Instant pot in place to close and close the valve to seal in pressure. Set your instant pot on high pressure for 10 minutes.
Once the instant pot has finished cooking, do a manual release by bringing the ceilings valve toward you to release the pressure.
Your cream cheese will still be in clumps. Using a whisk, break up the cream cheese as best you can, and then with a spoon, mix well while it is still hot.
Serve in your favorite soup bowl and top with your favorite garnishes! My family enjoys garnishes such as cilantro, tortilla chips, jalapeños, sour cream, and cheese! Enjoy!
Notes
You can use any type of leftover chicken that you have on hand. You could even use leftover rotisserie chicken.