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A creamy soup that’s dairy free? You betcha! This is a family favorite right now, and it’s so simple. Of course, you don’t have to use an Instant Pot to make this. But we love going from dried beans and frozen chicken to this soup in less than an hour! I’m loving my Instant Pot! (This recipe fills a 6 qt. Instant Pot. Divide recipe in half for a smaller amount.)
Ingredients
- 4 cups dried white beans (northern, navy, etc.)
- 5 1/2 cups water
- 2 pound boneless chicken breast
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 32 ounces fat free chicken broth
Seasonings
- 2 1/2-3 teaspoons sea salt
- 3 teaspoons nutritional yeast
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1 teaspoon black pepper
- 1/2 teaspoon cajun powder
- 1/2 teaspoon cayenne pepper
To add last:
- 2 cups sour cream substitute (or low fat sour cream, if not dairy free)
- 16 ounces chopped canned chilies
- 1/2 cup unsweetened cashew or almond milk (if needed for desired consistency)
Instructions
- Put dried beans in Instant Pot and cover with water. Add frozen chicken pieces.
- In a separate bowl, mix broth and everything else except, sour cream, chillies and cashew milk.
- Pour over the beans, water and chicken. Set Instant Pot and cook under bean/chili setting. After cooking time is up and steam is released, remove chicken pieces and using forks, shred into small pieces. Place back into the pot. Stir in the sour cream substitute and chilies. Thin with milk, if desired.
Note: if using canned beans versus dried beans, use twice the amount of beans, and eliminate the water.
If you like this recipe, check out my new THM inspired cookbook! Most of the recipes in this book have creative dairy free options for those of us who struggle with dairy. Yummy frostings without coconut flavor! Click here to look inside the book.
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