Season&Thyme
– 6 cups chicken stock – 2 chicken breasts – 2 large poblanos, diced – 1 large onion, diced – 1 jalapeno, diced – 2 cans Northern Beans, drained and rinsed – 1 cup frozen corn – 1 cup Greek yogurt or sour cream – 1 cup shredded Monterey Jack cheese – 2 teaspoon salt – ½ cup fresh cilantro, chopped
01
Add chicken, poblanos, jalapeno, onion, beans, corn, chicken stock and salt to the Instant pot.
02
Set the Instant Pot to cook on High Pressure for 10 minutes.
03
After the soup has come down to pressure, remove chicken and shred.
04
Place shredded chicken back in, along with Greek yogurt, cheese, and cilantro. Stir to combine.
05
Serve with extra cilantro and fresh lime wedges.
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