Description

This White Chicken Chili is creamy, mildly spicy, and packed with tender chicken, white beans, green chilies, and warm spices. It’s the perfect alternative to traditional chili and can be made on the stovetop, in a slow cooker, or in an Instant Pot!

Ingredients

Units Scale

1 lb boneless, skinless chicken breasts (or thighs)

1 small onion, diced

3 cloves garlic, minced

1 (4 oz) can diced green chilies

2 (15 oz) cans white beans (cannellini or great northern, drained and rinsed)

3 cups low-sodium chicken broth

1 tsp salt (adjust to taste)

1/2 tsp black pepper

1 tsp cumin

1 tsp chili powder

1/2 tsp smoked paprika

1/2 tsp dried oregano

1/4 tsp cayenne pepper (optional, for heat)

4 oz cream cheese (cubed, softened)

1/2 cup sour cream

1 cup frozen or canned corn (optional)

Juice of 1 lime

1/4 cup fresh cilantro, chopped

Toppings (Optional):

Shredded cheese (cheddar, Monterey Jack, or pepper jack)

Sliced jalapeños

Avocado

Tortilla chips or strips

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Instructions

Stovetop Method:

Sauté Aromatics:
- In a large pot over medium heat, add a drizzle of oil. Sauté onion for 3-4 minutes until soft.
- Add garlic and cook for 30 seconds until fragrant.
Cook the Chicken:
- Add chicken breasts, green chilies, beans, chicken broth, and seasonings to the pot.
- Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes until chicken is tender.
Shred the Chicken:
- Remove chicken, shred it with two forks, and return it to the pot.
Make it Creamy:
- Stir in cream cheese and sour cream until melted and smooth.
- Add corn and let cook for another 5 minutes.
Finish & Serve:
- Stir in lime juice and cilantro. Adjust seasoning if needed.
- Serve hot with toppings of choice.

Slow Cooker Method:

Add chicken, onion, garlic, chilies, beans, broth, and spices to the slow cooker.
Cook on LOW for 6-7 hours or HIGH for 3-4 hours until chicken is tender.
Remove chicken, shred, then return to the pot.
Stir in cream cheese, sour cream, and corn. Let cook for another 10-15 minutes.
Add lime juice and cilantro, then serve with toppings.

Instant Pot Method:

Use the Sauté function to cook the onion and garlic for 2 minutes.
Add chicken, green chilies, beans, broth, and spices.
Seal the lid and pressure cook on HIGH for 15 minutes (natural release for 10 minutes).
Shred the chicken, then stir in cream cheese, sour cream, and corn.
Finish with lime juice and cilantro, then serve.

Notes

Want it thicker? Mash some of the beans before adding cream cheese.
For extra heat, add diced jalapeños with the onions.
Make it dairy-free: Use coconut cream instead of cream cheese and sour cream.
Leftovers keep well for 3-4 days in the fridge or freeze for up to 3 months.