Description
This Instant Pot White Chicken Chili is a creamy, flavorful, and hearty soup made with great northern beans, corn, tender chicken, and a blend of spices. It’s easy to prepare in one pot, perfect for busy weeknights, and served with fresh toppings like cilantro, avocado, jalapeño, and crunchy tortilla chips.
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
Toppings
- Cilantro (fresh, chopped)
- Avocado (sliced)
- Jalapeño (sliced)
- Tortilla chips
Instructions
- Prepare Ingredients: Add the drained and rinsed beans to your Instant Pot, then layer the frozen corn on top. Next, 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 seasoned veggies and beans.
- Add Cream Cheese and Broth: Place the plain cream cheese in small chunks (about 5-6 pieces) evenly over the chicken. Pour the chicken broth gently over everything to combine the ingredients without stirring.
- Pressure Cook: Secure the lid on the Instant Pot, ensuring the valve is set to the “seal” position. Cook on high pressure for 15 minutes. After cooking, allow a natural pressure release for 10 minutes, then manually release any remaining pressure. Note that it takes about 10 minutes for the Instant Pot to come up to pressure.
- Shred Chicken and Stir: Remove the chicken from the pot and place it on a cutting board. Use two forks to shred the meat finely. Stir the soup well to fully melt the cream cheese and blend the flavors, then add the shredded chicken back into the Instant Pot. Stir again to combine.
- Serve with Toppings: Ladle the chili into bowls and garnish with fresh cilantro, sliced avocado, jalapeño, and crunchy tortilla chips as desired. Enjoy your warm and comforting white chicken chili!
Notes
- This recipe is naturally gluten free and can be made dairy-free by using dairy-free cream cheese.
- Use either chicken breast or thighs according to preference; thighs add more moisture and richness.
- Adjust the level of spiciness by adding more or fewer green chiles and jalapeños.
- For thicker chili, reduce the chicken broth to 1 cup or cook an additional few minutes with the lid off to reduce the liquid.
- Leftovers can be refrigerated up to 4 days and freeze well for up to 3 months.
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
