This simple Chicken Chili Soup is so easy to put together and perfect for a crowd! Perfect as a weeknight meal or meal prep. Both Instant Pot and slow cooker instructions are included.
Course Main Course
Cuisine Instant Pot, Meal Prep
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Natural Pressure Release 10 minutesminutes
Total Time 40 minutesminutes
Servings 7servings
Calories 276kcal
Author Carmy
Ingredients
1.5lbschickensplit between boneless skinless chicken thighs and breasts
In your Instant Pot, add in all of the listed ingredients.
Put the lid on, set the valve to sealing, press manual, and set the time for 20 minutes. When done, let the Instant Pot Natural Pressure Release for 10 minutes before quick releasing.
Remove the chicken from the Instant Pot to shred then stir it back into the Instant Pot.
Serve warm topped with fresh cilantro/parsley, shredded cheese, and/or avocado!
Slow Cooker Instructions
Add all the listed ingredients into the slow cooker.
Cook on low for 6-7 hours or on high for 3-4 hours.
When done, remove the chicken to shred before returning chicken to the slow cooker, stirring to combine.
Serve warm topped with fresh cilantro/parsley, shredded cheese, and/or avocado!
Notes
It can take around 15-20 minutes for the Instant Pot to build pressure.
If you prefer a thicker chicken chili, you can let the pot run on sauté mode while shredding your chicken to cook down some of the liquid or you can add a cornstarch slurry.
Store the leftovers for up to 4 days in your fridge in an airtight container.