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
Scale
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.
