There is something truly special about a warm bowl of chili, isn’t there? It is the kind of meal that feels like a cozy blanket on a cool day. While classic red chili has its place, I want to introduce you to its creamy, dreamy cousin: this amazing White Chicken Chili.
If you have been searching for Chicken Dinner Recipes that are both simple and incredibly flavorful, you have found a real winner. This recipe uses an Instant Pot, making it wonderfully straightforward. It is a hearty, satisfying dish that the whole family will love. Let’s get cooking!
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Why You’ll Love This Recipe
Honestly, what’s not to love? This White Chicken Chili is one of those recipes that you will make again and again. It has quickly become a staple in my home, and I am pretty sure it will in yours too.
First off, the flavor is just fantastic. It is rich and savory with a gentle warmth from the spices. The cumin, coriander, and oregano create a beautiful foundation. It is a wonderfully Unique Chili Recipe that stands out from the crowd.
The texture is another huge plus. We are talking about incredibly tender shredded chicken swimming in a velvety, creamy broth. It is comfort food at its absolute finest. It is so satisfying without feeling too heavy.
And the best part? It is so easy to prepare. Thanks to the Instant Pot, most of the cooking is hands off. You get a meal that tastes like it simmered for hours with a fraction of the effort. It is great for busy weeknights.
Ingredients
Here is everything you will need to gather to make this delicious White Chicken Chilli. The list might seem long, but it is mostly pantry staples and spices that bring all the flavor.
For the Chili
- 2 tablespoons butter (or ghee or olive oil for dairy free)
- 24 ounces boneless, skinless chicken breasts
- 2 ounces yellow onion, chopped
- 1.5 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons dried oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for a little kick)
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 4 ounces canned green chiles, chopped
- 1 small jalapeno, minced
- 2 cloves garlic, minced
- 2.5 cups chicken broth or stock
- 1/4 cup heavy whipping cream
- 2.5 ounces cream cheese, softened
- Optional: 1/2 teaspoon xanthan gum for thickening
Optional Toppings
- 3/4 cup shredded Monterey Jack cheese
- 1 avocado, cubed
- 3 tablespoons fresh cilantro, chopped
- 1/3 cup sour cream
- Sliced jalapenos
- Lime wedges
Step By Step Instructions
Making this creamy White Chicken Chili is a breeze. Just follow these simple steps for a perfect bowl of comfort every single time. It is one of my favorite Chicken Dinner Recipes for a reason!
Step 1: Sauté the Chicken and Aromatics
First, set your Instant Pot to sauté mode on medium heat. Add your butter, ghee, or olive oil. Once it is hot and shimmering, carefully place the chicken breasts in the pot. Let them sear for about 2 to 3 minutes on each side. You are just looking for a little color, not to cook them through.
Next, turn off the sauté function. Add the chopped onion, all of your spices (cumin, coriander, oregano, paprika, cayenne), salt, and pepper. Give it a quick stir. Then add the green chiles, minced jalapeno, garlic, and chicken broth. Stir everything together to combine.
Step 2: Pressure Cook
Now it is time for the Instant Pot to work its magic. Secure the lid, make sure the pressure valve is closed, and press the pressure cook button. Set the timer for 20 minutes on high pressure. Go relax for a bit while your delicious chili cooks.
Step 3: Release Pressure and Shred Chicken
Once the timer goes off, carefully perform a quick release of the pressure. Wait until the pin drops before opening the lid. The smell that hits you will be incredible! Carefully remove the chicken breasts and place them on a cutting board. Use two forks to shred the chicken. It should be very tender and easy to pull apart.
Step 4: Thicken the Chili
Turn the Instant Pot back to sauté mode on medium. Let the broth simmer and reduce for about 15 minutes. This step helps concentrate all those amazing flavors. You will notice it getting a bit thicker on its own.
Step 5: Make It Creamy
This is where the chili transforms. During the last 3 minutes of simmering, add the softened cream cheese and heavy cream. If you are making a dairy free version, this is when you would add your coconut milk. Whisk everything together until smooth and creamy. The broth will turn into a beautiful, velvety sauce.
Step 6: Finish and Serve
Finally, add the shredded chicken back into the pot. Stir it all together and let it warm through for a minute or two. Give it one last taste and adjust the seasoning if needed. Ladle your beautiful White Chicken Chili into bowls and get ready for the best part: the toppings!
How To Store Leftovers
If you happen to have any leftover White Chicken Chili, you are in for a treat the next day. The flavors get even better overnight! Storing it is super simple.
Just let the chili cool down to room temperature. Then, transfer it to an airtight container and pop it in the refrigerator. It will stay fresh and delicious for up to 4 days. When you are ready to eat, you can reheat it gently on the stovetop or in the microwave.
Tips
Here are a few little tricks to make sure your White Chicken Chilli comes out perfectly every time. Think of these as friendly suggestions from my kitchen to yours!
First, do not be afraid to adjust the spice level. If you love heat, feel free to add a bit more cayenne pepper or leave some seeds in your jalapeno. If you prefer it mild, you can omit the cayenne and jalapeno altogether. It is your chili, after all!
For the creamiest results, make sure your cream cheese is very soft before you add it to the pot. This helps it melt into the broth smoothly without any lumps. I usually leave it on the counter while the chili is pressure cooking.
The toppings are where you can really have fun. The cool creaminess of avocado and sour cream is a wonderful contrast to the warm chili. A sprinkle of fresh cilantro and a squeeze of lime juice brighten everything up. Go wild and make it your own!
Making a dairy free version is easy. Simply swap the butter for olive oil, and use full fat coconut milk instead of the heavy cream and cream cheese. The result is just as creamy and delicious.
Conclusion
So there you have it! A straightforward and incredibly satisfying White Chicken Chili recipe that is sure to become a new favorite. It is the kind of meal that brings everyone to the table and leaves them feeling happy and full.
This Unique Chili Recipe proves that sometimes the most comforting meals are also the easiest to make. Whether you are a seasoned cook or just starting out, you can absolutely nail this dish. I hope you enjoy every single spoonful!
FAQ
Can I Make This On The Stovetop?
Yes, you definitely can! Sauté the chicken in a large pot or Dutch oven. Remove the chicken, then add the onions and spices. Add the broth and bring to a simmer. Return the chicken to the pot, cover, and simmer for about 20 to 25 minutes, or until cooked through. Then, proceed with shredding the chicken and finishing the chili as directed.
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Boneless, skinless chicken thighs would be a fantastic choice. They have a bit more fat, which adds extra flavor and moisture to the chili. The cooking time in the Instant Pot would remain the same.
Is This Recipe Spicy?
This White Chicken Chili has a mild to medium heat level. The spice comes from the optional cayenne pepper and the minced jalapeno. You have complete control! For a milder version, simply leave out the cayenne and remove the seeds from the jalapeno before mincing it.
Can I Freeze This Chili?
Yes, this chili freezes pretty well. However, dairy based sauces can sometimes separate a little when thawed. For the best results, you might consider freezing the chili before adding the heavy cream and cream cheese. Then, you can add them while you are reheating the chili on the stovetop. If you freeze the finished chili, just reheat it slowly and stir well.
Creamy White Chicken Chili
This creamy White Chicken Chili is a comforting, flavorful meal that’s easy to make in an Instant Pot. Tender shredded chicken swims in a velvety broth, perfect for a cozy family dinner that’s simple and satisfying.
Requirements
Ingredients
Instructions
- Set your Instant Pot to sauté mode on medium heat. Add butter, ghee, or olive oil. Sear chicken breasts for 2-3 minutes per side until lightly colored.
- Turn off sauté function. Add chopped onion, ground cumin, ground coriander, dried oregano, paprika, cayenne pepper, sea salt, and black pepper. Stir. Then add green chiles, minced jalapeno, minced garlic, and chicken broth. Stir to combine.
- Secure the Instant Pot lid, close the pressure valve, and pressure cook on high for 20 minutes.
- Once done, carefully perform a quick release of the pressure. Remove chicken breasts to a cutting board and shred with two forks.
- Turn the Instant Pot back to sauté mode on medium. Let the broth simmer and reduce for about 15 minutes to concentrate flavors.
- During the last 3 minutes of simmering, add softened cream cheese and heavy cream. Whisk everything together until smooth and creamy.
- Return the shredded chicken to the pot. Stir to warm through for a minute or two. Taste and adjust seasoning as needed. Ladle into bowls and add desired toppings.
Notes
This chili stores beautifully! Let it cool, then transfer to an airtight container and refrigerate for up to 4 days. Reheat gently on the stovetop or in the microwave.
Adjust the spice level to your preference. For a milder chili, omit cayenne pepper and remove seeds from the jalapeno before mincing.
For the smoothest, creamiest texture, ensure your cream cheese is very soft before adding it to the pot.
Get creative with toppings! Fresh avocado, sour cream, cilantro, and a squeeze of lime juice all add wonderful freshness and contrast.
To make this recipe dairy-free, swap butter for olive oil and replace heavy cream and cream cheese with full-fat coconut milk. If freezing, consider adding dairy components after thawing for best texture.
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