White Chicken Chili made quickly in the Instant Pot should be part of any busy weeks arsenal. While very different from chicken tortilla soup its even further from traditional chili as we typically think of it. With that all being said…let’s jump right into this amazingly warm and cozy dish.
What is White Chicken Chili?
This soup is very different from the typical bowl of chili that we typically know. A protein, veggies, beans, chili seasoning, and some sort of broth are all included and thats where the similarities end.
This recipe is a little less ‘thick‘ for lack of a better term but it can obviously be thickened by using a little flour and can be made creamier by using heavy cream. However, I think that when you try this recipe out you’ll be pleasantly surprised.
Whats in White Chicken Chili?
Chili Seasoning Mix
All chili much like any other type of soups and stews start with good seasonings, herbs, and spices. For this recipe I mixed my own as opposed to using a store bought alternative. So when thinking about what goes into a great white chicken chili seasoning I thought about flavor, spice level, and color. I used Chili Powder, Cumin, Mexican oregano, Coriander, Kosher Salt, White Pepper, and Cayenne. The mix provides a lot of flavor with a little spice and not too much red color.
I typically love all fresh veggies but sometimes that just isn’t the most logical way to go about the recipe. I used fresh onion, green bell pepper, jalapeño, and garlic, while using canned cannelloni beans, tomatoes, and frozen corn.
I use two large boneless skinless chicken breasts. Just like anything else you can use whatever works best for you. If you prefer chicken thighs thats perfectly fine. Frozen, raw, fresh, again use what you have or what makes most sense for you.
Personally, I always tend to use chicken stock as opposed to broth. I think it has more flavor. Now, when it comes to sodium levels, etc. you may want to opt for low sodium chicken broth. However, again, a really great organic chicken stock adds a ton of flavor.
When developing this recipe I wanted a creamy white chicken chili without it being heavy and thick. In order to accomplish the desired textures and flavors I use freshly squeezed lime juice, cream cheese, and sour cream.
How to make White Chicken Chili?
This recipe is so incredibly quick and easy you’ll have an amazing dinner ready and on the table in about an hour.
Start by dicing the onion, bell pepper, and jalapeño then turn the Instant Pot to sauté on high. Add the olive oil and allow it to heat up. Once the oil is heated pour in the diced veggies and sauté for about 6-8 minutes or just until they begin to soften. Once the vegetables have softened and become aromatic add your minced garlic sautéing for about another 2-3 minutes.
Next, turn the Instant pot off, add the chili seasoning blend and a can of Rotel stirring to fully combine.
Now that you have all of that mixed up add the beans, corn, and chicken stock. Stir a little bit more just to get everything evenly distributed.
Lastly, press the two chicken breasts down into the mixture being sure about half the breasts are covered and then drop in the cubed cream cheese.
Place the lid in its locking position on your Instant Pot and set it to pressure cook, high, for 20 minutes. Once it’s done cooking allow for a 10 minute natural release then turn the valve to a vent position.
As soon as all the pressure is released you can safely remove the lid, shred the chicken right there in the pot using two forks, and stir in the sour cream.
There you have it…your Instant Pot White Chicken Chili is ready to be served!
Can this be made in the Crockpot?
If you would prefer to make White Chicken Chili in the crockpot or any other slow cooker, simply follow the directions for sautéing the vegetables in a large skillet, transfer them to the Crockpot. follow the remaining directions and cook on high for 4 hours or low for 8 and the results will be just as incredible.
What goes with White Chicken Chili?
When serving this dish I like to have cilantro, tortilla chips, and shredded cheese. Other options might include sliced avocado, radishes, and of course your favorite hot sauce.
Theres really only one difficult part of whats all involved in Instant Pot White Chicken Chili.
It’s not finding the time, finding a reason, or even making the chili.
It’s having the self-control of knowing when to stop eating it before your belly is so full its uncomfortable. Because if you can’t pinpoint that moment, I promise, that discomfort won’t even stop you from doing it again once it subsides.
Let me know how you managed in the comments as well as any alterations that you made. We’re all in this home cooking party together and can learn from one another so share what you’ve got!
Thank you for taking the time to come to Chicken Fried Kitchen and as usual….