Description
This Easy White Chicken Chili is a creamy and flavorful dish that’s perfect for a cozy weeknight meal. Tender chicken, white beans, corn, and a blend of spices come together in a creamy broth for a satisfying and comforting soup.
Ingredients
Units
Scale
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1/2 medium red onion, diced
- 1 large red bell pepper, diced
- 2 large chicken breasts (about 1 pound)
- 4-ounce can green chilies
- 3 (15-ounce) cans navy beans or great northern beans, drained and rinsed
- 10 ounces frozen sweet corn
- 1 teaspoon oregano
- 1 tablespoon minced garlic (about 3 cloves)
- 1/2 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 8 ounces cream cheese, softened and cubed
Garnish (optional):
- Shredded Mexican cheese
- Sour cream
- Cilantro
- Avocado
Instructions
Instant Pot Instructions:
- Sauté vegetables: Using the sauté function on the Instant Pot, sauté onion and bell pepper in olive oil until softened. Add garlic and sauté until fragrant.
- Add ingredients: Add chicken breasts, green chilies, seasonings, beans, corn, and chicken broth. Do not stir.
- Pressure cook: Secure the lid and set the valve to “sealing.” Pressure cook on high for 15 minutes. Allow a 15-minute natural release, then release remaining pressure.
- Shred chicken and add cream cheese: Press “cancel.” Turn Instant Pot to sauté. Add cream cheese and stir until melted. Turn off Instant Pot. Shred chicken and stir into the chili.
- Serve: Serve in bowls and garnish as desired.
Notes
- Crockpot Instructions: Sauté vegetables and garlic in olive oil. Add to the crockpot with chicken and remaining ingredients (except cream cheese). Cook on high for 4 hours or low for 8 hours. Shred chicken and stir in cream cheese.
- Stovetop Instructions: Sauté vegetables and garlic in olive oil. Add shredded chicken and remaining ingredients (except cream cheese). Simmer for 15 minutes. Stir in cream cheese.
- Adjust consistency: If the chili is too thin, create a slurry with cornstarch and water.
- Spice level: For a spicier chili, add a can of jalapeños.
Nutrition
- Serving Size: 1 Serving
- Calories: 490kcal
- Sugar: 7g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 35g
- Cholesterol: 80mg
