Are you looking for a dinner that feels like a warm hug in a bowl? Something that’s both comforting and exciting? I get it. Sometimes a classic red chili just won’t do. You want something a little different, but just as satisfying.
Well, you’ve come to the right place. This White Chicken Chili is about to become a staple in your meal rotation. It’s creamy, savory, and has just the right amount of zest. Plus, it all comes together in the Instant Pot, which feels like a little bit of kitchen magic.
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Why You’ll Love This Recipe
First off, the flavor is incredible. We’re talking tender shredded chicken, soft cannellini beans, and sweet corn swimming in a rich, creamy broth. The green chilies add a mild warmth without being too spicy, and a squeeze of fresh lime juice at the end brightens everything up.
It’s also one of the easiest Chicken Dinner Recipes you will ever make. You basically just add everything to the pot and let it do its thing. There’s no need to stand over a hot stove for hours. This makes it a fantastic choice for busy weeknights.
Honestly, this is such a Unique Chili Recipe. It stands out from the crowd with its creamy white base instead of a traditional tomato one. It’s a great dish to serve guests when you want to make something special without a ton of effort. Everyone always asks for the recipe!
And the leftovers? They are just as good, if not better, the next day. The flavors get a chance to meld together even more. It’s the gift that keeps on giving.
Ingredients
The beauty of this White Chicken Chili is its simple ingredient list. You probably have most of these items in your pantry and fridge right now. Nothing fancy, just wholesome goodness.
- 1 small onion, diced
- 2 (15 ounce) cans cannellini, white or great Northern beans, drained and rinsed
- 2 cups corn, fresh or frozen
- 1 cup chicken broth, low sodium
- 4 ounces can diced green chilies
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- Ground black pepper, to taste
- 1 pound or 2 large chicken breasts, boneless and skinless
- Small bunch of cilantro, finely chopped
- 1/2 cup Greek yogurt, 2% or higher (or sour cream)
- 2 ounces cream cheese
- 1 lime, juice of
- Tortilla chips, avocado, more yogurt, and limes for serving
Step By Step Instructions
Ready to see how simple this is? Let’s walk through it together. Don’t blink or you might miss it! Making this delicious White Chicken Chilli is a breeze.
Step 1: Load The Instant Pot
First, grab your Instant Pot. Add the diced onion, drained beans, corn, chicken broth, green chiles, and all the seasonings. That includes the cumin, chili powder, garlic powder, salt, and pepper. Give it a gentle stir if you like, but it’s not really necessary.
Now, just lay the chicken breasts right on top of everything. The pot will do all the work of infusing the flavors. It’s that simple.
Step 2: Pressure Cook
Close the lid and make sure the pressure vent is set to the ‘Sealing’ position. Press the ‘Pressure Cook’ or ‘Manual’ button and set the timer for 20 minutes on High pressure. Now you can walk away and relax. Go read a book or catch up on your favorite show.
Step 3: Release The Pressure
Once the 20 minutes are up, let the pressure release naturally for 10 minutes. This is important as it helps keep the chicken tender and juicy. After 10 minutes, you can do a Quick Release by carefully turning the pressure valve to the ‘Venting’ position. Let all the steam escape, which usually takes a couple of minutes.
Step 4: Shred The Chicken
Open the lid and carefully remove the cooked chicken breasts. Place them on a cutting board or in a shallow bowl. Using two forks, shred the chicken. It should be very tender and fall apart easily. This is my favorite part!
Step 5: Make It Creamy And Serve
Return the shredded chicken to the pot. Now it’s time for the magic ingredients. Add the chopped cilantro, Greek yogurt, cream cheese, and the juice of one lime. Stir everything together until the cream cheese melts and the chili becomes wonderfully creamy.
Serve your beautiful White Chicken Chili hot. Load up your bowl with your favorite toppings like tortilla chips for crunch, creamy avocado, a dollop of extra yogurt, or a few slices of jalapeño for some extra kick.
How To Store Leftovers
If you happen to have any leftovers, they store beautifully. Let the chili cool down completely, then transfer it to an airtight container. You can refrigerate it for up to 5 days. The flavors get even better overnight, making it a great option for lunch the next day.
You can also freeze it! The chili will last for up to 3 months in the freezer. When you’re ready to eat it, just thaw it in the fridge overnight. Reheat it gently on the stovetop over low heat, stirring occasionally until it’s warmed through.
Tips
Want to make your White Chicken Chili experience even better? Here are a few handy tips. For a make ahead meal, you can combine all the ingredients from step one right in the inner pot of the Instant Pot. Cover and refrigerate for up to two days. Just add the chicken right before cooking.
To make a freezer meal, add all ingredients except the broth to a large freezer bag. Squeeze out the air, seal, and freeze for up to three months. When you’re ready to cook, just dump the frozen contents into the Instant Pot, add the broth, and cook as directed.
Forgot to thaw your chicken? No problem. You can use frozen chicken breasts. Just make sure they are separated, not frozen in a solid block. The cook time remains the same. It’s one of the best parts about pressure cooking.
If you’re using a smaller, 3 quart Instant Pot, just cut all the ingredients in half. The cooking time will stay the same. This is a great tip for smaller households or if you are just making one of our many Chicken Dinner Recipes for one.
Conclusion
And there you have it! A warm, comforting bowl of homemade White Chicken Chili that is sure to please everyone at the table. It is a truly Unique Chili Recipe that is both incredibly easy and packed with flavor.
Whether you’re making it for a weeknight dinner, a lazy Sunday, or to share with friends, this recipe is a definite winner. I hope you enjoy every single spoonful. Happy cooking!
FAQ
Can I Make This On The Stovetop?
Absolutely! Sauté the onion in a large pot first. Then add all ingredients except the yogurt, cream cheese, cilantro, and lime. Bring to a boil, then reduce heat and simmer for about 25 to 30 minutes, or until the chicken is cooked through. Remove and shred the chicken, then stir it back in with the creamy ingredients.
Is This White Chicken Chilli Very Spicy?
Not at all! The canned green chiles provide a lot of flavor but very little heat. It’s very family friendly. If you want to add some spice, you can add a pinch of cayenne pepper with the other seasonings or serve it with fresh jalapeños or your favorite hot sauce on the side.
What Toppings Go Well With This Chili?
The topping possibilities are endless! Some popular choices are crushed tortilla chips, shredded Monterey Jack cheese, diced avocado, a dollop of sour cream or Greek yogurt, fresh cilantro, and a squeeze of lime. Feel free to get creative with what you have on hand.
Can I Use A Different Type Of Bean?
Yes, you can. While cannellini or great Northern beans work wonderfully because of their creamy texture, you could also use navy beans. Even chickpeas could work in a pinch for a slightly different texture and flavor profile.
White Chicken Chili
A creamy, savory White Chicken Chili with tender chicken and a hint of zest, all made easily in the Instant Pot for a comforting weeknight meal.
Requirements
Ingredients
Instructions
- First, grab your Instant Pot. Add the diced onion, drained beans, corn, chicken broth, green chiles, and all the seasonings. That includes the cumin, chili powder, garlic powder, salt, and pepper. Give it a gentle stir if you like, but it’s not really necessary. Now, just lay the chicken breasts right on top of everything. The pot will do all the work of infusing the flavors. It’s that simple.
- Close the lid and make sure the pressure vent is set to the ‘Sealing’ position. Press the ‘Pressure Cook’ or ‘Manual’ button and set the timer for 20 minutes on High pressure. Now you can walk away and relax. Go read a book or catch up on your favorite show.
- Once the 20 minutes are up, let the pressure release naturally for 10 minutes. This is important as it helps keep the chicken tender and juicy. After 10 minutes, you can do a Quick Release by carefully turning the pressure valve to the ‘Venting’ position. Let all the steam escape, which usually takes a couple of minutes.
- Open the lid and carefully remove the cooked chicken breasts. Place them on a cutting board or in a shallow bowl. Using two forks, shred the chicken. It should be very tender and fall apart easily. This is my favorite part!
- Return the shredded chicken to the pot. Now it’s time for the magic ingredients. Add the chopped cilantro, Greek yogurt, cream cheese, and the juice of one lime. Stir everything together until the cream cheese melts and the chili becomes wonderfully creamy.
- Serve your beautiful White Chicken Chili hot. Load up your bowl with your favorite toppings like tortilla chips for crunch, creamy avocado, a dollop of extra yogurt, or a few slices of jalapeño for some extra kick.
Notes
Leftovers store beautifully! Let the chili cool, then transfer to an airtight container. Refrigerate for up to 5 days; flavors often deepen overnight. You can also freeze for up to 3 months; thaw overnight in the fridge and reheat gently on the stovetop.
For a make-ahead meal, combine all ingredients (except chicken) in the Instant Pot inner pot, cover, and refrigerate for up to two days. Add chicken right before cooking.
To prepare a freezer meal, add all ingredients except broth to a large freezer bag. Freeze for up to three months. When ready to cook, dump frozen contents into the Instant Pot, add broth, and cook as directed.
Forgot to thaw chicken? No problem! Use separated frozen chicken breasts. The cook time remains the same.
Using a smaller, 3-quart Instant Pot? Simply halve all the ingredients. The cooking time will remain consistent.
Nutrition
Calories
Sugar
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Carbs
