If you’re craving something cozy, packed with flavor, and wonderfully creamy, then you have to try this Easy White Chicken Chili Recipe. It’s a delightful twist on classic chili that’s both comforting and vibrant, featuring tender chicken, smooth cream cheese, and a blend of beans, corn, and green chilies that create a perfect balance of mild heat and rich texture. Whether you’re warming up on a chilly evening or serving a crowd, this recipe promises a satisfying, soul-hugging bowl every time.
Ingredients You’ll Need
These ingredients are straightforward but play crucial roles in delivering the delicious layers of flavor and texture that make this soup so special. Each element, from the cumin and chili powder to the creamy cheese, combines to create a chili that’s anything but ordinary.
- 2 cups chicken broth: Provides a rich, savory base for the chili that keeps it hearty and flavorful.
- 1 tablespoon olive oil: Perfect for sautéing the veggies to soften and bring out their natural sweetness.
- 1/2 medium red onion, diced: Adds a subtly sweet, aromatic foundation that pairs beautifully with the peppers.
- 1 large red bell pepper, diced: Brightens the dish with color and a mild, crisp flavor.
- 2 large chicken breasts (about 1 pound): The star protein that becomes juicy and tender inside the chili.
- 4-ounce can green chilies: Adds just the right amount of mild heat and depth without overpowering the dish.
- 3 (15-ounce) cans navy beans or great northern beans, drained and rinsed: Creamy beans provide heartiness and a lovely texture contrast.
- 10 ounces frozen sweet corn: Brings a touch of sweetness and bright pops in every spoonful.
- 1 teaspoon oregano: A warm, earthy herb that enhances the chili’s flavor profile.
- 1 tablespoon minced garlic (about 3 cloves): For aromatic depth and a bit of savory punch.
- 1/2 teaspoon salt: Balances and elevates all the flavors perfectly.
- 1 teaspoon ground cumin: Adds that unmistakable chili earthiness.
- 1 teaspoon chili powder: Gives the chili a classic, smoky warmth.
- 1/2 teaspoon cayenne pepper: Just enough heat to keep things interesting.
- 8 ounces cream cheese, softened and cubed: The secret to the chili’s luscious, creamy texture.
- Shredded Mexican cheese: Melts on top for an extra layer of indulgence when serving.
- Sour cream: Offers a cool, tangy contrast as a garnish.
- Cilantro: Fresh and bright, perfect for adding a burst of herbal freshness.
- Avocado: Creamy slices that complement the chili’s richness beautifully.
How to Make Easy White Chicken Chili Recipe
Step 1: Sauté the Vegetables
Start by using the sauté function on your Instant Pot to warm up the olive oil, then toss in the diced onion and red bell pepper. Cook them until they soften and become fragrant, which usually takes a few minutes. Adding the minced garlic next will infuse the base with even more mouthwatering aroma—this step is where your kitchen starts to smell like heaven.
Step 2: Add Key Ingredients Without Stirring
Now, add the chicken breasts, canned green chilies, the variety of beans, frozen corn, all your carefully measured spices, and the chicken broth right on top. The key here is not to stir; setting the ingredients carefully helps the Instant Pot work its magic without giving you a mess. Trust me, the flavors will meld beautifully on their own.
Step 3: Pressure Cook and Release Naturally
Secure the Instant Pot lid and make sure the valve is set to “sealing.” Pressure cook the chili on high for 15 minutes. Once cooking is done, allow it to naturally release pressure for 15 minutes too. This gentle release keeps the chicken tender and juicy while allowing all the flavors to finish developing fully.
Step 4: Add Cream Cheese and Shred Chicken
Cancel the cooking program and switch to sauté again to melt in the softened cream cheese. Stir carefully until it’s fully integrated into the chili, turning the dish luxuriously creamy. Turn off the pot, then shred the chicken directly inside the pot using two forks, making sure every bite has some tender, juicy chicken mixed in.
Step 5: Serve and Garnish
Ladle the chili into warm bowls and get creative with your garnishes. This part is all about personal preference and making each bowl look and taste just right for you and your guests.
How to Serve Easy White Chicken Chili Recipe
Garnishes
To take your chili to the next level, top it with shredded Mexican cheese, a dollop of sour cream, fresh cilantro leaves, and creamy avocado slices. These garnishes not only add color and texture but also layer in fresh and tangy notes that contrast beautifully with the chili’s warm spices and creaminess.
Side Dishes
This chili pairs wonderfully with a warm, crusty bread or crispy tortilla chips for scooping. A light green salad with a zesty vinaigrette also complements the warmth and richness of the chili, providing a refreshing balance.
Creative Ways to Present
Try serving the chili in individual bread bowls for an adorable, hearty presentation perfect for casual dinners or gatherings. You can also top it with crushed tortilla chips or jalapeño slices for an extra kick and crunch. Adding a squeeze of fresh lime juice before serving brings a lovely brightness to the bowl.
Make Ahead and Storage
Storing Leftovers
This Easy White Chicken Chili Recipe keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to preserve its rich flavors and creamy texture.
Freezing
If you want to have this chili ready for a quick meal later, it freezes wonderfully for up to 3 months. Let it cool completely before transferring to freezer-safe containers or heavy-duty zip-top bags.
Reheating
When reheating, thaw in the refrigerator overnight if frozen. Warm gently on the stove over medium heat, stirring occasionally to prevent sticking and to redistribute the cream cheese smoothly. You can also reheat in the microwave, stirring halfway through for even warming.
FAQs
Can I make this chili without an Instant Pot?
Absolutely! You can make this Easy White Chicken Chili Recipe on the stove by simmering all ingredients in a large pot, covering, and cooking on low heat for about 45 minutes, or until the chicken is cooked through and flavors are well blended. Just shred the chicken once it’s tender and stir in the cream cheese at the end.
What type of beans work best for this recipe?
Navy beans or great northern beans are ideal because they stay tender and creamy after cooking but hold their shape well. But feel free to experiment with cannellini beans for a slightly different texture and flavor.
Is this recipe spicy?
It has a mild to moderate heat level. The green chilies add subtle warmth, and the cayenne pepper adds a gentle kick. You can always adjust the cayenne or omit it if you prefer a milder chili.
Can I substitute the cream cheese?
You can try using sour cream or Greek yogurt, but cream cheese gives this chili its signature creamy texture. If substituting, add a little at a time and adjust to achieve the desired richness.
Is this chili freezer-friendly?
Yes! This Easy White Chicken Chili Recipe freezes very well. Just remember to add creamy toppings like cheese, avocado, or sour cream fresh when serving instead of freezing them inside the chili.
Final Thoughts
If you’re looking for a delicious, comforting dish that comes together easily and satisfies every craving, give this Easy White Chicken Chili Recipe a try. From the creamy texture to the perfect blend of spices and fresh garnishes, it’s a recipe you’ll want to make again and again. I’m certain once you taste it, it’ll become a favorite go-to meal for your family and friends.
Print
Easy White Chicken Chili Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings (6 bowls)
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
Description
This Easy White Chicken Chili is a comforting and flavorful dish made with tender chicken breasts, creamy beans, sweet corn, and a blend of spices, all cooked effortlessly in an Instant Pot. Finished with cream cheese for richness and topped with classic garnishes like shredded cheese, sour cream, cilantro, and avocado, this chili is perfect for a quick, hearty meal any day of the week.
Ingredients
Broth and Oil
- 2 cups chicken broth
- 1 tablespoon olive oil
Vegetables
- 1/2 medium red onion, diced
- 1 large red bell pepper, diced
- 4-ounce can green chilies
- 10 ounces frozen sweet corn
- 1 tablespoon minced garlic (about 3 cloves)
Protein
- 2 large chicken breasts (about 1 pound)
Beans
- 3 (15-ounce) cans navy beans or great northern beans, drained and rinsed
Spices
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
Dairy
- 8 ounces cream cheese, softened and cubed
- Shredded Mexican cheese (for garnish)
- Sour cream (for garnish)
Garnishes
- Cilantro
- Avocado
Instructions
- Sauté vegetables: Using the sauté function on the Instant Pot, heat the olive oil and sauté the diced red onion and red bell pepper until they become soft. Add the minced garlic and sauté for another minute until fragrant, creating a flavorful base for the chili.
- Add main ingredients: Place the chicken breasts into the Instant Pot, followed by the green chilies, drained beans, frozen sweet corn, oregano, salt, ground cumin, chili powder, cayenne pepper, and chicken broth. Avoid stirring the mixture to prevent the sautéed vegetables from sticking.
- Pressure cook: Secure the Instant Pot lid and set the valve to the “sealing” position. Pressure cook on high for 15 minutes. After cooking, allow a natural pressure release for 15 minutes, then carefully release any remaining pressure manually.
- Melt cream cheese and shred chicken: Press the “cancel” button to stop cooking and switch the Instant Pot back to the sauté function. Add the cubed cream cheese into the chili and stir continuously until it melts completely into the soup, adding richness. Turn off the Instant Pot. Remove the chicken breasts, shred them with two forks, and stir the shredded chicken back into the chili.
- Serve and garnish: Ladle the white chicken chili into bowls and garnish with shredded Mexican cheese, sour cream, fresh cilantro, and slices of avocado for a delicious and creamy finish.
Notes
- You can substitute the chicken breasts with boneless thighs if preferred for a juicier texture.
- Adjust the cayenne pepper according to your spice tolerance; omit for a milder chili.
- If you don’t have an Instant Pot, you can make this recipe on the stovetop by simmering the chili for 30-40 minutes until the chicken is cooked through.
- Leftovers keep well refrigerated for up to 4 days and taste even better the next day.
- For a thicker chili, mash some of the beans before adding the cream cheese or simmer uncovered to reduce the liquid.
