Description
This Instant Pot White Chicken Chili is a creamy, hearty, and flavorful soup made with great northern beans, chicken, corn, and a blend of spices. It's an easy and satisfying dish that cooks quickly under pressure and can be customized with fresh toppings like cilantro, avocado, and jalapeño.
Ingredients
Scale
Main Ingredients
- 30 oz. great northern beans (drained and rinsed, canned)
- 2 cups frozen corn
- 1/2 cup yellow onion (diced)
- 2 garlic cloves (minced)
- 4 oz. hatch green chiles
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1/4 tsp black pepper (plus more to taste)
- 1 lb. boneless skinless chicken (breast or thighs)
- 1/2 cup plain cream cheese (regular or dairy-free)
- 1 1/4 cup chicken broth
Optional Toppings
- Cilantro
- Avocado
- Jalapeño
- Tortilla chips
Instructions
- Add Ingredients to Instant Pot. Add the drained and rinsed great northern beans into the Instant Pot, then layer the frozen corn on top. Add the diced onion, minced garlic, hatch green chiles, chili powder, cumin, salt, and black pepper. Lay the boneless skinless chicken on top of the vegetables and spices. Distribute the cream cheese in small chunks across the mixture. Pour the chicken broth on top to cover the ingredients.
- Pressure Cook the Chili. Close the Instant Pot lid securely and ensure the valve is set to the "seal" position. Select the pressure cook setting and cook on high pressure for 15 minutes. After the cooking time ends, allow the Instant Pot to naturally release pressure for 10 minutes before manually releasing any remaining pressure. Note that it takes about 10 minutes for the Instant Pot to reach pressure before cooking starts.
- Shred Chicken and Stir Soup. Carefully remove the chicken from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Meanwhile, stir the soup well to ensure the cream cheese has melted completely and incorporated into the broth.
- Combine and Serve. Return the shredded chicken back into the Instant Pot and stir thoroughly to mix everything together. Taste and adjust seasoning with additional salt or pepper if desired. Serve the chili hot topped with optional garnishes like cilantro, avocado slices, jalapeño slices, and crunchy tortilla chips.
Notes
- This white chicken chili is naturally gluten free and can be made dairy free by using dairy-free cream cheese.
- Use boneless, skinless chicken thighs for more tender and flavorful meat, or chicken breast for a leaner option.
- If you prefer a thicker chili, mash some of the beans before adding the chicken back in.
- Adjust spice levels by adding more jalapeño or chili powder according to your taste.
- Leftovers store well in the refrigerator for up to 4 days and can be frozen for longer storage.
Nutrition
- Serving Size: 1 serving
- Calories: 389 kcal
- Sugar: 1 g
- Sodium: 803 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 12 g
- Protein: 31 g
- Cholesterol: 69 mg
