Poblano chicken soup recipe

Ingredients

• ½ cup dried navy beans
• 2 cups hot water
• 1½ pounds boneless, skinless chicken breast, cut into large chunks
• 2½ cups cool water
• 1 cup chopped cauliflower
• 1 cup diced white onions
• 3 poblano peppers, seeded and chopped
• ¼ cup chopped fresh cilantro plus more for garnish
• 5 garlic cloves, chopped
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 ounces cream cheese

1. Soak the navy beans in the hot water for 1 hour; drain and transfer to the Instant Pot.
2. Add the chicken, cool water, cauliflower, onion, poblanos, cilantro, garlic, salt, coriander, and cumin.
3. Secure the lid on the pot. Close the pressure-release valve. Select manual and set the pot at high pressure for 15 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
4. Using a pair of tongs, remove the chicken from the pot and set aside on a plate. Use an immersion blender to coarsely puree the soup directly in the pot.
5. Select saute on the Instant Pot. When the soup is hot and bubbling, while whisking, add the cream cheese in chunks and whisk until melted and combined.
6. Using two forks, shred the chicken and return it to the pot. Stir until heated through. Select cancel. Serve garnished with more cilantro.