Description
This Instant Pot White Chicken Chili is a creamy, flavorful, and hearty soup made with great northern beans, corn, tender shredded chicken, and a blend of spices. Ready in under an hour, it's ideal for a comforting meal topped with fresh 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
- 2 tbsp lime juice
Toppings (Optional)
- Cilantro
- Avocado
- Jalapeño
- Tortilla chips
Instructions
- Prepare the Ingredients: Add the drained and rinsed great northern beans to your Instant Pot, then layer the frozen corn on top. Next, add diced onion, minced garlic, hatch green chiles, chili powder, cumin, salt, and black pepper evenly over the vegetables.
- Add Chicken and Cream Cheese: Lay the boneless skinless chicken on top of the seasoned vegetables and spices. Distribute the cream cheese in small chunks (about 5-6) over the chicken. Pour the chicken broth evenly over all the ingredients.
- Pressure Cook: Close the lid securely and make sure the valve is set to the "seal" position. Set the Instant Pot to pressure cook on high for 15 minutes. After cooking, allow a natural pressure release for 10 minutes, then carefully manually release any remaining pressure. Note that the Instant Pot will take about 10 minutes to reach pressure before cooking begins.
- Shred the Chicken and Mix: Remove the chicken from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. While shredding, stir the soup well to ensure the cream cheese is fully melted and incorporated. Return the shredded chicken to the Instant Pot and stir to combine all ingredients thoroughly.
- Finish and Serve: Stir in the lime juice for a fresh tang. Serve the chili hot, topped with optional garnishes like cilantro, diced avocado, sliced jalapeño, and crunchy tortilla chips for added texture and flavor.
Notes
- This recipe is naturally gluten free and can be made dairy-free by using dairy-free cream cheese.
- If you prefer a spicier chili, increase the amount of hatch green chiles or add additional jalapeños as a topping.
- For a thicker chili, reduce the amount of chicken broth slightly or cook with the lid off to simmer and thicken after shredding the chicken.
- Leftovers store well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- Using bone-in chicken thighs instead of breasts can add extra flavor and moisture, but cook time may need slight adjustment.
Nutrition
- Serving Size: 1 serving
- Calories: 389 kcal
- Sugar: 1 g
- Sodium: 803 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 12 g
- Protein: 31 g
- Cholesterol: 69 mg
