Description
This Easy White Chicken Chili recipe is a hearty and flavorful dish perfect for a comforting meal. Made with tender chicken breasts, creamy beans, sweet corn, and a blend of spices, it’s cooked effortlessly in an Instant Pot for a delicious, protein-packed chili with a creamy texture from cream cheese. Garnished with shredded Mexican cheese, sour cream, cilantro, and avocado, this chili is satisfying and perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Broth and Oils
- 2 cups chicken broth
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1/2 medium red onion, diced
- 1 large red bell pepper, diced
- 1 tablespoon minced garlic (about 3 cloves)
- 4-ounce can green chilies
- 10 ounces frozen sweet corn
Protein and Dairy
- 2 large chicken breasts (about 1 pound)
- 8 ounces cream cheese, softened and cubed
- Shredded Mexican cheese, for garnish
- Sour cream, for garnish
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
Garnishes
- Cilantro
- Avocado
Instructions
- Sauté vegetables: Using the sauté function on the Instant Pot, heat olive oil and sauté the diced onion and red bell pepper until they soften, about 3-4 minutes. Then add the minced garlic and cook until fragrant, about 30 seconds to 1 minute.
- Add ingredients: Place the chicken breasts into the pot with the sautéed vegetables. Add the can of green chilies, drained beans, frozen sweet corn, and chicken broth. Sprinkle the oregano, salt, ground cumin, chili powder, and cayenne pepper over the ingredients. Do not stir after adding all ingredients.
- Pressure cook: Secure the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 15 minutes. After cooking, allow the pressure to naturally release for 15 minutes, then manually release any remaining pressure.
- Shred chicken and add cream cheese: Cancel the pressure cooking setting and turn the Instant Pot to sauté mode again. Add the cubed cream cheese to the pot and stir until fully melted and incorporated into the chili. Turn off the Instant Pot. Remove the chicken breasts, shred them finely using two forks, and stir the shredded chicken back into the chili.
- Serve and garnish: Ladle the chili into bowls and top with shredded Mexican cheese, sour cream, fresh cilantro, and sliced avocado as desired for extra flavor and creaminess.
Notes
- You can substitute chicken thighs for breasts if preferred for a more tender and juicy chili.
- Adjust the cayenne pepper quantity based on your spice tolerance.
- For a thicker chili, use less chicken broth or simmer longer after pressure cooking on the sauté mode.
- Leftovers keep well refrigerated for up to 4 days and also freeze nicely for up to 3 months.
- Ensure to shred the chicken after cooking for the best texture and to evenly distribute protein through the chili.
