This White Chicken Chili is creamy and hearty with just the right amount of spice! Loaded with lean chicken, white beans, green chiles, and corn, it’s sure to be a crowd-pleaser!
My Instant Pot makes my life so much easier when I plan ahead – and also when I don’t! 😉
I can make amazing meals for my whole family in such a short amount of time with very little prep.
This easy Instant Pot Chicken Chili is one of those meals that comes together perfectly with minimal ingredients and absolutely no fuss!
The only thing you’re preparing is a chopped onion, and the rest is dump-and-go.
If chopping an onion is even too much prep you could buy pre-chopped onion, or skip it and use a sprinkling of onion powder instead!
I have used fresh chicken breasts here, but you can make it just as easily with frozen chicken breasts or thighs.
Ingredients:
- 1 pound (450g) boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cans (15 ounces each) of cannellini beans, drained and rinsed
- 1 can (4 ounces) diced green chilies
- 4 cups (950ml) chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 1/2 cup (120ml) heavy cream
- 1 cup (240ml) shredded Monterey Jack cheese
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced chicken to the pot and cook until browned on all sides, about 5 minutes. Remove the chicken from the pot and set it aside.
- In the same pot, add the chopped onion and cook until translucent, about 3 minutes. Stir in the minced garlic and cook for an additional minute.
- Add the drained cannellini beans and diced green chilies to the pot. Stir to combine with the onions and garlic.
- Pour in the chicken broth, ensuring it covers the ingredients in the pot. Stir in the ground cumin, dried oregano, cayenne pepper, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 20 minutes, allowing the flavors to meld.
- After 20 minutes, stir in the heavy cream and shredded Monterey Jack cheese. Continue to simmer for an additional 5 minutes until the cheese is melted and the chili has thickened slightly.
- Taste and adjust seasonings if needed. Add more salt, pepper, or cayenne pepper according to your preference.
- Serve the White Chicken Chili hot, garnished with chopped fresh cilantro, and accompanied by lime wedges on the side.
Enjoy this hearty and creamy White Chicken Chili with your family and friends. It’s perfect for cozy dinners or gatherings, and the lime adds a refreshing zing to the dish. Savor the delicious flavors of this comforting chili, and watch it become a favorite in your home! 😍