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A cool-weather staple that also makes great leftovers with a kick of protein! It can be easily customized too – make a mild version for the kids and take it up a notch for the adults.
1 Tbspn extra virgin olive oil
1-1/2 pound boneless, skinless chicken breast
1 medium onion, diced
2 cans white beans (great Northern beans work great here), drained and rinsed
1, 7-ounce can diced green chilies
2 garlic cloves, minced
2 tsp chili powder
1-1/2 tsp cumin
1 tsp dried oregano
3 cups chicken bone broth
1 cup frozen corn
STEP 1:
Add oil to the bottom of the pressure cooker then add chicken. Later remaining ingredients into cooker.
STEP 2:
If using an Instant Pot, use the soup setting and cook for 40 minutes. You can also use this same recipe in a slow cooker, cooking on low for 6-8 hours.
STEP 3:
Check that the chicken is cooked through, shred, then return to cooker.
STEP 4:
Stir and enjoy!
Servings: 6 bowls
Nutrition per Serving: Calories 335, Fat 5g, Carbs 24g, Fiber 8g, Sugars 3g, Protein 45g
Lindsay Brin holds a degree in Exercise Science and has over 20 years of experience helping women, especially women over 40, build strength and redefine what fitness means for life. She has certified Pilates instructors and CPTs across the U.S. and developed a fitness course accredited by National Academy of Sports Medicine (NASM) and American Council on Exercise (ACE).
But her most transformative learning came after 40, when she began experiencing perimenopause. Lindsay immersed herself in the science of aging, hormones, walking, HIIT, and strength training—ultimately developing a method that works with your body, not against it.
This is now the foundation of Moms Into Fitness, which has helped over 85,000 women rebuild strength, renew energy, and create lasting results.
