Rich and creamy white chicken chili is simple to make and tastes amazing. This is a perfect way to get a high protein meal packed with veggies. Instructions included for the Instant Pot or crockpot.
Equipment
Instant Pot
Ingredients
2cupschicken broth
1tablespoonolive oil
½medium red oniondiced
1large red bell pepperdiced
2large chicken breastsabout 1 pound
4ozcanned green chilies
315oz canned navy beans or great northern beansdrained and rinsed
10ozfrozen sweet corn
1teaspoonoregano
1tablespoonminced garlicabout 3 cloves
½teaspoonsalt
1teaspoonground cumin
1teaspoonchili powder
½teaspooncayenne pepper
8ozcream cheesesoftened and cubed
Garnish
shredded Mexican cheeseoptional
sour creamoptional
cilantrooptional
avocadooptional
Instructions
Instant Pot Instructions
Using the saute function on the instant pot, saute the onion and bell peppers with the olive oil until they are soft and the onions are translucent (about 3-4 minutes). Once onions are soft, add in the garlic and saute until garlic is fragrant and slightly golden. Make sure not to overcook and burn the garlic.
Add in whole chicken breasts, green chilis, seasoning, beans, corn, and chicken broth. No need to stir.
Lock the lid in place and make sure the seal is set to sealed. Pressure cook on manual high-pressure for 15 minutes.
Once the 15 minutes is up, allow a 15 minute natural release. Then release the pressure valve and allow the steam to release.
Press cancel. Turn Instant Pot to saute. Add in cream cheese and stir until melted. Turn off Instant Pot.
Using 2 forks, shred the chicken then mix into the chili. If you have time, allow the chicken to soak up the soup for 5-10 minutes.
Serve in bowls. Garnish with cheese, cilantro, avocado and sour cream.
Notes
Crockpot White Chicken Chili Instructions
To make this in the crockpot (slow cooker) you should saute the vegetables and garlic over medium heat in olive oil, stirring frequently to prevent burning. Then add the onions, peppers and garlic to the crockpot. Add chicken and the rest of the soup ingredients except the cream cheese. Place the lid on the crockpot and cook on high for 4 hours or low for 8 hours. Shred the chicken with two forks. Then stir in the soft cream cheese until it's melted into soup. Garnish and serve!
Use Pre-cooked Shredded Chicken
In a large dutch oven or large pot, over medium-high heat, add olive oil and saute the vegetables and garlic until the onions are translucent. Add the shredded chicken and the rest of the ingredients. Bring to a simmer, reduce heat to low. Cover and cook for 15 minutes to heat ingredients. Remove lid and add cream cheese to create a creamy broth. Stir until it's melted into the soup. Garnish and serve.
If chili is too thin for your liking, create a slurry using 1 tablespoon cornstarch and 1 tablespoon water. Mix into the chili.
For a spicier chili, use a 4oz can of jalapenos with the green chilis.
Chili will keep for 3 days in an airtight container in the fridge, or up to 3 months in the freezer.