Pressure Cooker Green Chicken Chili

This soup is flavorful and a little spicy. Best of all, it comes together quickly in the pressure cooker!

Pressure Cooker Green Chicken Chili | A Nerd Cooks

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Like so many others out there, I received an electric pressure cooker for Christmas! Based on my observations on various social media channels, I know that the Instant Pot was a very popular present to give and receive. My parents picked up this Farberware model for me.

I’m just a little bummed that I waited this long to start using an electric pressure cooker. They’re so convenient! I love that you can throw an entire meal in there and have it on the table in like half an hour, with hardly any effort on your part.

This chili is as convenient as that, too. Just sauté some vegetables right in the pressure cooker before adding the rest of the ingredients, locking the lid, and stepping away. A little more than half an hour later and you have a seriously delicious chili. I’ve made it twice in the past two weeks. And since there are only two of us in the house, we get to have leftovers throughout the week. Perfect.

Pressure Cooker Green Chicken Chili | A Nerd Cooks

You’ll need (yields 6-8 servings):

  • 1 tbs olive oil
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 1 jalapeño pepper, minced, seeds and ribs removed (leave the seeds and ribs for a spicier chili)
  • 2 tsp cumin
  • 1 tsp dried oregano
  • 1 lb boneless, skinless chicken thighs
  • 4.5 oz can diced green chiles (I used mild, but use whatever you prefer)
  • 15 oz can green enchilada sauce (I used medium, but again, use whatever you prefer)
  • 15.5 oz can cannellini beans, drained and rinsed
  • 4 cups chicken broth (reduce to 2 cups if you prefer a thicker chili*)
  • 1 cup frozen corn kernels
  • salt and pepper, to taste
  • shredded cheddar cheese, sour cream/Greek yogurt, multigrain tortilla chips (for topping)

Add the olive oil to your electric pressure cooker (PC). Using the sauté/brown function, heat the oil and cook the onions, garlic, and jalapeño for 3-4 minutes. Add the cumin and oregano and sauté for another minute or two.

Add the chicken thighs, diced green chiles, enchilada sauce, cannellini beans, chicken broth, and frozen corn to the PC. Place the lid on and lock it. Depending on what kind of PC you have, you’ll want to do a couple of different things. If you have an Instant Pot: Cook for 25 minutes on high pressure. If you have one without the high/low pressure manual options (like mine): select the “chicken/poultry” menu and cook for 25 minutes. Allow the pressure to release naturally.

Open the PC and remove the cooked chicken thighs to a plate. Shred with two forks and return to the PC. Taste, and add salt and pepper to taste.

Ladle into bowls and top with cheese, sour cream/Greek yogurt, and crushed tortilla chips (we like multigrain), if desired.

*A few readers have mentioned, via Facebook and Reddit, that this chili is a bit on the thin side. As noted above, you can feel free to reduce the amount of chicken broth that you use if you prefer a thicker chicken chili.

Pressure Cooker Green Chicken Chili | A Nerd Cooks

Pressure Cooker Green Chicken Chili | A Nerd Cooks
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Italian Wedding Soup

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Classic Italian Wedding soup complete with spinach, tiny pasta, shredded chicken, and meatballs

Italian Wedding Soup | A Nerd Cooks

This past weekend was quite dreary and rainy. Perfect soup weather, in my opinion. Not that one needs an excuse to eat soup. Because, soup.

I made a big pot of this on Sunday and we’ve been eating the leftovers throughout the week. However, if you’re not into eating the same meal multiple times throughout the week, this soup freezes well, too.

At its most basic, Wedding Soup is made up of greens, pasta, meatballs, and a clear broth. And according to Wikipedia, it gets its name from an Italian phrase that means “marriage soup,” referring to the flavor produced by the “marriage” of the ingredients. Fun fact. This recipe beefs things up a little bit by adding some vegetables and shredded chicken.

Looking for more soup recipes? How about Mexican Chicken Soup, Chicken Tikka Masala Soup, or Butternut Squash, Kale, and White Bean Soup?

Italian Wedding Soup | A Nerd Cooks

This recipe is based heavily on the recipe from Brown Eyed Baker.

You’ll need:

For the meatballs (yields ~36 1-inch meatballs)-

  • 1 lb lean ground beef
  • 1 small onion, grated
  • 4 tbs Parmesan cheese, grated
  • 2-3 tbs Italian bread crumbs
  • 2 tsp Italian seasoning
  • 1 tsp kosher salt
  • 1 egg

For the soup – 

  • 2 tbs olive oil
  • 1 medium onion, diced
  • 4 carrots, peeled and thinly sliced into rounds
  • 4 ribs celery, thinly sliced
  • 2 cloves garlic, minced
  • 12 cups chicken broth
  • 1 cup acini di pepe pasta
  • 8 oz baby spinach, roughly chopped
  • 1 lb chicken breasts, cooked and shredded (rotisserie chicken can be used here, too)
  • salt and pepper to taste
  • Parmesan cheese, shredded (optional)

Line a baking sheet with parchment paper and set aside. To make the meatballs, place all ingredients in a medium to large bowl. Get your hands dirty and mix everything together until just combined. Shape the meat mixture into 1/2- to 1-inch balls and place on the prepared baking sheet. Cover with plastic wrap and refrigerate for at least 1 hour.

While the meatballs chill for a bit, heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion, carrots, celery, and garlic. Cook until the onions are translucent.

Add the chicken broth and bring to a boil. Lower the heat and simmer for 30 minutes.

Add the meatballs and simmer for 7 minutes. Add the pasta and simmer for 6 more minutes. Add the spinach and simmer for an additional 3 minutes. Next, add the shredded chicken and simmer for approximately 30 minutes more. Add salt and pepper to taste.

Ladle into bowls and top with a bit of Parmesan cheese, if desired.

Italian Wedding Soup | A Nerd Cooks

Butternut Squash, Kale, and White Bean Soup – Updated!

This soup is healthy, delicious, and filling.  A vegetarian recipe that’s easily made vegan by omitting the cheese!Butternut Squash, Kale, and White Bean Soup | A Nerd CooksThis post may contain affiliate links.

It’s cold and rainy today in Durham.  And by “cold” I mean “in the 50s.”  Because evidently living here for a year has drastically altered my perception of the temperature outside.Butternut Squash, Kale, and White Bean Soup | A Nerd CooksAt any rate, it’s the perfect day for soup.  Soup + snuggling up on the couch with your favorite furry friend.

Kale and butternut squash are so, so good together.  Check out this healthy Roasted Butternut Squash and Kale Salad, along with these cute Butternut Squash, Kale, and Feta Hand Pies for more delicious examples.

I’ve made this soup many times before, and blogged about it way back when.  It’s so delicious that I felt it was deserving of a facelift.  In addition to being very good, it’s pretty healthy, too.  So don’t feel bad about going back for a second bowl.

Butternut Squash, Kale, and White Bean Soup | A Nerd Cooks

You’ll need:

  • 3 tbs olive oil
  • 2 onions, chopped
  • 4 cloves of garlic, minced
  • 1-2 tbs fresh rosemary, minced
  • 8 to 10 oz. kale, de-stemmed and cut into ribbons
  • 1 medium butternut squash, peeled, seeded, and cut into bite-sized cubes
  • 6 cups broth (chicken or vegetable)
  • salt and pepper, to taste
  • 15 oz. can white beans (cannellini or great northern), drained
  • parmesan cheese, grated (optional, but highly recommended)

Add the olive oil to a heavy-bottomed pot or Dutch oven (I have one just like this, and it’s been great over the past 5 years) over medium-high heat.  Cook the onions, garlic, and rosemary until the onions are translucent.

Add the kale and cook until it begins to wilt.  Add the cubed squash and cook for another 2-3 minutes.

Add the broth, salt, and pepper.  Bring the soup to a simmer and simmer 20-30 minutes, or until the squash is tender.

Once the squash is tender, use a spoon to smash some of the squash against the side of the pot.  This will help thicken the soup.  Add the can of beans and simmer for 5-10 minutes more.

Taste the soup and adjust the seasonings as necessary.  Ladle into bowls and top with grated parmesan cheese, if desired.

Butternut Squash, Kale, and White Bean Soup | A Nerd Cooks

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Butternut Squash, Kale, & White Bean Soup is healthy, filling, and delicious!

Chicken Tikka Masala Soup

This soup is a big, warm, flavorful, slightly spicy bowl of Chicken Tikka Masala goodness. Even though the weather is starting to warm up, don’t pass up a chance to enjoy this soup.Chicken Tikka Masala Soup | A Nerd Cooks

Yes, yes I know that I say this every time I post something that is even vaguely resembles Indian food, but seriously: Indian food is one of my weaknesses.  Most recently, I shared some seriously delicious Butter Chicken. Before that there have been a couple of chickpea curries (here and here) and Chicken Curry that my husband loves so dearly. And of course, there is Chicken Tikka Masala.

When I came across this recipe, I was really intrigued. Chicken Tikka Masala is my go-to order, and soup is one of my favorite things on the planet. Now, I know that combining two things that are great on their own doesn’t necessarily produce even greater results (think nacho cheese + rocky road ice cream = blech)… but this seemed like a pretty good bet.

In this case, Chicken Tikka Masala + soup = a very, very good thing.

Chicken Tikka Masala Soup | A Nerd CooksThis recipe was adapted from The Modern Proper.

You’ll need:

  • 2 tbs olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1/2 tsp cayenne pepper
  • 1 tbs garam masala
  • 1 tsp ground ginger
  • 1 tsp curry powder
  • 1/2 tsp ground cumin
  • 1 tsp turmeric
  • 1/2 tsp ground cinnamon
  • 2 tbs tomato paste
  • 2 cups chicken broth
  • 28 oz. can crushed tomatoes
  • 14 oz. can coconut milk
  • 2 lbs cooked chicken breasts, shredded
  • 1-2 tsp kosher salt

Heat the olive oil in a large, heavy-bottomed pot over medium heat. Sauté the onion and garlic until the onions are translucent, about 5 minutes. Add the spices and sauté for a few more minutes.  Add the tomato paste and stir to coat the onions and garlic.

Add the chicken broth, crushed tomatoes, and coconut milk to the pot. Simmer for 30 minutes.

Use an immersion blender (or blend in a regular blender, in batches) until smooth. Add the cooked chicken and simmer until warmed through. Add salt to taste.

I served mine with a couple of pieces of warm naan for dipping into the soup.  Not necessary, but definitely recommended.

Chicken Tikka Masala Soup | A Nerd Cooks

Mexican Chicken Soup – Updated!

The addition of tomatoes and jalapeños put a fun twist on traditional chicken soup. Mexican Chicken Soup | A Nerd Cooks

I’ve been making this soup regularly for the past 5 years.  It is definitely a favorite of ours, for so many reasons.  The broth is flavorful and zesty, it’s packed full of vegetables, and depending on how you dress it up, it’s pretty healthy, too!  This soup is great immediately after making it, as leftovers later in the week, and it freezes beautifully.  Mexican Chicken Soup | A Nerd Cooks

You can certainly eat this soup plain, and it would still be great.  But let me highly recommend that you add some shredded cheese and crumbled tortilla chips.  But not just any tortilla chip: whole grain tortilla chips.  Do this, and you will not regret it.  Trust.Mexican Chicken Soup | A Nerd Cooks

I blogged about this soup 3 years ago.   The original is a modified version of one of Ina Garten’s soups.

You’ll need:

  • 2 chicken breasts, cooked and shredded
  • 2 tbs olive oil
  • 2 onions, chopped
  • 6 carrots, peeled and chopped
  • 4 stalks celery, chopped
  • 4 cloves garlic, minced
  • 8 cups chicken broth
  • 28 oz. can crushed tomatoes
  • 2 jalapeños, seeded and minced
  • 2 cups frozen corn kernels
  • 2 tsp cumin
  • 1 tbs kosher salt
  • 1 tsp black pepper
  • shredded cheddar cheese and tortilla chips, for serving

For the chicken, you have some options: poach the chicken breasts, roast them, or use the meat from a rotisserie chicken.  Set the cooked meat aside.

Add the olive oil to a heavy-bottomed pot (I use a Dutch oven) and heat over over medium heat.  Once the oil is hot, add the onions, carrots, celery, and garlic.  Cook for 10 minutes, stirring occasionally.

Add the broth, tomatoes, jalapeños, frozen corn, cumin, salt, pepper, and cooked chicken.  Simmer for 30 minutes, or until the vegetables are tender.

Ladle into bowls and top with cheese and tortilla chips, if desired.

Mexican Chicken Soup | A Nerd Cooks

Hearty Chicken Pumpkin Soup

A couple of statements that we all know to be true: 1) Soup is good; 2) Pumpkin is good.  So it stands to reason that soup + pumpkin would also be a good thing.  The verdict?  Extra good.  This soup is hearty and delicious.  The pumpkin flavor isn’t overwhelming, but is definitely present in the background and helps to make the soup creamy.

 Chicken Pumpkin Soup | A Nerd Cooks

I found this recipe on the blog Wishes and Dishes, and just had to make it.  I’ve made a couple of modifications to the original recipe.

You’ll need:

  • 4 tbs olive oil
  • 1 medium onion, chopped
  • 5 ribs celery, chopped
  • 5 carrots, peeled and chopped
  • 3 cloves garlic, minced
  • 2 tsp fresh thyme
  • 2 chicken breasts, cooked and shredded
  • 32 oz. chicken broth
  • 15 oz. can pumpkin puree
  • 1/2 cup milk (or heavy cream)
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper, freshly ground
  • 1/4 tsp garlic salt
  • 1/4 cup fresh parsley, finely chopped (or cilantro)
  • 1 cup sharp cheddar cheese, shredded

In a large pot or Dutch oven, heat the olive oil over medium heat.  Add the onion, celery, carrots, garlic, and thyme.  Cook for about 15 minutes, or until the vegetables are softened.

Add the shredded chicken, broth, pumpkin, milk/cream, salt, pepper, garlic salt, and parsley/cilantro.  Stir to combine.

Once things are heated through, add the cheese and stir, allowing it to melt.  Taste and adjust the seasonings accordingly.

 Chicken Pumpkin Soup | A Nerd Cooks

Crockpot Chicken & Wild Rice Soup

Photos updated on 1/25/2015.

So, I realize that it’s been pretty warm lately.  But as far as I’m concerned, anytime is a good time for soup.  This was great for dinner after a long day at work, and reheated nicely for lunches later in the week.  I’ll be making this soup over and over again.

Crockpot Chicken & Wild Rice Soup | A Nerd Cooks

This recipe comes from the blog Pinch of Yum.

You’ll need:

  • 1 cup wild rice, uncooked
  • 1 lb chicken breasts
  • 2 cups mirepoix (combination of celery, onions, and carrots), chopped
  • 6 cups chicken broth
  • 1 tsp poultry seasoning
  • 1 stick butter
  • 3/4 cup flour
  • 2 cups milk (I used 2%, but the original called for whole)
  • salt and pepper, to taste

Place the wild rice, chicken breasts, mirepoix, broth, and poultry seasoning in a crockpot.  Cover and cook on low for 7-8 hours.

Remove the chicken to a plate.  Using two forks, shred the chicken and return it to the crock pot.

In a medium saucepan, melt the butter over medium heat.  Add the flour and whisk it together with the butter.  Allow it to cook for about 1 minute.  Slowly add the milk while whisking constantly to prevent lumps from forming.  Continue whisking occasionally until the mixture is thick and creamy.

Add the butter/flour/milk mixture to the crockpot and stir to combine.  Season everything with salt and pepper to taste.

If the soup is too thick for your liking, you can more milk or some water until you’ve achieved the desired consistency.  Serve with some crusty bread for dipping.

Crockpot Chicken & Wild Rice Soup | A Nerd Cooks