A twist on a traditional white chili chicken recipe, this version reduces the amount of white beans included, and instead loads the dish up with lots and lots of veggies. Filling bellies up in no time and amping up the nutrition. It all cooks together perfectly in a slow cooker or instant pot, allowing for a quick and delicious weeknight meal. Load up with as many toppings as your heart desires for a meal everyone can get behind!
Easy. Freezer-Friendly. Reheats well. Kid Friendly.
Creamy Instant Pot White Chili Chicken
You are going to love this scrumptious veggie-heavy Instant Pot White Bean Chicken Chili recipe.
It is so easy to make and is just bursting with flavor.
There are still beans included, we have just reduced the amount a more traditional chili recipe would call for.
Instead opting for lots of extra veggies to amp up the nutrition.
The perfect creamy chili for game day, busy weeknights, or any time.
A Note On Ingredients
This Creamy Instant Pot White Chicken Chili is the perfect dish to warm you in the throes of winter or to enjoy in the backyard with a crisp glass of white while the sun beats down.
It is great for feeding a crowd, making it the perfect potluck meal.
The ingredient list may look long, but trust me, this dish could not be easier, and all ingredients are easy to find.
You will need:
- boneless skinless chicken breasts: if you prefer chicken thigh that can be used instead
- yellow onion: a brown onion will also work, it is just less sweet
- fresh garlic cloves
- diced green chilies: cans of green chilies can be easily found in most US grocery stores, however, if you are living outside of the US you may have to check the Mexican, or international aisle in your store
- corn: for ease, I use a can of corn for this recipe, however, fresh corn can be used if preferred, just cut it from the cob and use it as per the recipe (below)
- great northern beans: cannellini beans or navy beans can be used in a pinch, and if you only have black beans on hand then no-one is going to judge you for using those
- yellow bell pepper
- green bell pepper
- fresh cilantro (coriander)
- ground cumin
- dried oregano
- cayenne pepper
- reduced-sodium chicken broth
- cream cheese: this will need to be softened, so pull it out of the fridge before you start on the recipe
- heavy cream
Of course, you will also need some pantry staples like a teaspoon of salt and pepper, which you can add to suit your personal tastes.
For serving you will want to load your finished chili up with some avocado, sour cream, extra cilantro, lime wedges, and some pumpkin seeds for a bit of crunch.
You might also want to add some extra chili if you like it hot.
Tips, Tricks, and Substitutions
If you are short on time, or have some leftovers that you would like to use up, rotisserie chicken works really well in this recipe.
Simply pull apart and add the shredded chicken to the recipe at step 3 in the recipe card (below) in place of the instant pot cooked chicken.
Alternatively, you can use leftover turkey from the Holidays and make yourself a nice turkey chili.
Although I cook this recipe in the instant pot (or any other brand of pressure cooker) or crock pot, it can just as easily be made over medium heat in a large pot on the stovetop.
This recipe freezes well, so why not make a big batch and freeze half for a busy night?
TIP: for easy cooking every time, be sure to have all of the ingredients out and on the bench before you start cooking.
Once your chili is ready serve it hot in a large bowl and load on your favorite toppings.
I like to top mine with sour cream, avocado slices, cilantro, some fresh green chiles, some crushed tortilla chips or tortilla strips, a squeeze of lime juice, and a sprinkle of pumpkin seeds for some crunch.
You might want to add a sprinkle of chili powder if you like a bit more heat in your chili.
If you are making ahead of time and don't plan to serve until the next day, then leave the toppings off and store in an airtight container in the fridge for up to 3 days.
Leftovers can also be frozen for about 3 months as long as they are stored correctly in a freezer-safe container.
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Frequently Asked Questions
This version is quite liquidy, however, if you would prefer your chili to more resemble a stew then thicken the liquid with a little plain flour or xantham gum.
Yes. This chili freezes very well and will last about 3 months in the freezer if stored correctly in an airtight container that is freezer-friendly.
I hope you enjoy this easy white chicken chili recipe as much as I do!
White Chicken Chili
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- 1 lb boneless skinless chicken breast trimmed of excess fat
- 1 yellow onion cut into wedges
- 3 cloves garlic minced
- 1 4 oz can diced green chilis I use mild
- 1 can whole kernel corn drained and rinsed
- 1 can great northern beans drained and rinsed
- 1 yellow bell pepper cut into 1 inch chunks
- 1 green bell pepper cut into 1 inch chunks
- ¼ cup fresh cilantro (coriander) chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- 3 cups reduced sodium chicken broth
- ½ cup cream cheese softened see notes
- ¼ cup heavy cream
- salt and pepper to taste
- avocado sour cream, cilantro, pumpkin seeds for serving
- additional toppings (optional): corn kernels, pumpkin seeds, cilantro, sour cream, chilis
To Make This In The Instant Pot
- Add chicken breasts to the bottom of the instant pot and top with onion wedges, garlic, chilis, corn, beans, bell peppers, and herbs and spices. Add in the chicken stock and give everything a good stir.
- Pop on the lid and seal and cook on manual high pressure for 20 minutes. Once it is done cooking, let it naturally depressurize for 10 min then switch the valve to the "venting" position to completely release steam before opening the lid.
- Remove the chicken from the pot and use two forks to shred it. Put the chicken back in the slow cooker along with the softened cream cheese and heavy cream. Stir. Pop the lid on and let it sit for about 10 minutes so that the cream cheese can melt. At this point stir again, taste and add salt and pepper as needed.
- Serve with desired toppings.
To Make This in The Slow Cooker
- Follow the instructions as above but cook in the slow cooker for 8 hours on low or 3-4 hours on high.
To Make This Low Carb
- To make this low carb follow the instructions but simply omit the beans and the corn.
- Cream cheese: you need to use cream cheese softened to room temperature or slightly heated in a microwave. If you do not you will end up with clumps of cream cheese in the chili.
- To make this low carb simply omit the beans and the corn.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.