If you’re craving a heartwarming, delicious meal that comes together quickly with pantry staples and fresh ingredients, this Easy White Chicken Chili Recipe is your new best friend in the kitchen. Creamy, full of vibrant flavors, and just the right amount of spice, it’s a fantastic twist on classic chili that brings comfort to your table without hours of fuss. Whether your family needs a cozy dinner or you’re hosting friends for a casual get-together, this recipe hits all the right notes with tender shredded chicken, creamy beans, fresh veggies, and a subtle kick to keep things interesting.
Ingredients You’ll Need
All the magic in this recipe comes from simple yet essential ingredients that combine to deliver rich flavor, satisfying textures, and colorful appeal. Each item plays a starring role in making your Easy White Chicken Chili Recipe stand out, whether it’s the tender chicken, the comforting navy beans, or the fragrant mix of spices.
- 2 cups chicken broth: Provides a savory base that infuses every bite with moisture and depth.
- 1 tablespoon olive oil: Perfect for sautéing your veggies and adding a touch of richness.
- 1/2 medium red onion, diced: Adds sweetness and a bit of crunch to balance the creaminess.
- 1 large red bell pepper, diced: Delivers a fresh, vibrant flavor and bright color contrast.
- 2 large chicken breasts (about 1 pound): The lean protein centerpiece that will be shredded into tender pieces.
- 4-ounce can green chilies: Brings mild heat and a subtle tangy note.
- 3 (15-ounce) cans navy beans or great northern beans, drained and rinsed: Creamy beans add heartiness and texture.
- 10 ounces frozen sweet corn: Sweet bursts of flavor and a delightful pop in every spoonful.
- 1 teaspoon oregano: Earthy herbiness that amplifies the savory layers.
- 1 tablespoon minced garlic (about 3 cloves): Essential aromatic that lends warmth and depth.
- 1/2 teaspoon salt: Enhances all the flavors throughout the dish.
- 1 teaspoon ground cumin: Adds smoky warmth crucial to chili.
- 1 teaspoon chili powder: Gives the dish its signature chili flavor with a gentle heat.
- 1/2 teaspoon cayenne pepper: Provides a spicy kick to brighten every bite.
- 8 ounces cream cheese, softened and cubed: Melts throughout the chili for creamy indulgence.
- Shredded Mexican cheese: For topping that gooey, melty finish.
- Sour cream: Adds cool creaminess as a garnish option.
- Cilantro: Fresh, leafy brightness to cut through the richness.
- Avocado: Creamy, buttery slices that complement the smoky spices wonderfully.
How to Make Easy White Chicken Chili Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil in your Instant Pot on the sauté setting. Add diced red onion and red bell pepper, stirring occasionally until softened and fragrant, about 5 minutes. Next, toss in the minced garlic and cook for another minute. This step builds the foundational flavors that make this chili so irresistible.
Step 2: Add the Main Ingredients
Place the chicken breasts into the pot without stirring. Pour in the chicken broth, green chilies, beans, frozen sweet corn, and sprinkle all your spices: oregano, salt, cumin, chili powder, and cayenne pepper. This layering lets the chicken stay tender and the flavors meld perfectly under pressure.
Step 3: Pressure Cook the Chili
Secure the lid of your Instant Pot and set the valve to sealing. Cook on high pressure for 15 minutes. After the cooking time is up, allow a 15-minute natural pressure release. This method ensures the chicken remains juicy and the chili flavors darken and develop.
Step 4: Shred Chicken and Add Cream Cheese
Open the lid carefully, press “cancel,” and switch back to sauté mode. Add the cubed cream cheese and stir continuously until it melts smoothly into the chili, creating a creamy texture. Use two forks to shred the chicken inside the pot, then stir it all together. Now your chili is luxuriously creamy and packed with shredded chicken in every spoonful.
Step 5: Serve and Enjoy
Spoon the chili into bowls, ready for your favorite garnishes and accompaniments. Get ready to savor a bowl of comfort enhanced by fresh toppings and a beautiful blend of flavors.
How to Serve Easy White Chicken Chili Recipe
Garnishes
One of the best parts of this chili is how versatile the garnishes can be. Dollops of sour cream bring creamy coolness that balances the spices, while shredded Mexican cheese melts slightly on the hot chili adding a gooey texture. Fresh chopped cilantro introduces a burst of herbaceous brightness, and slices of buttery avocado add richness and a luscious contrast in texture. Feel free to sprinkle some extra cayenne if you want to dial up the heat.
Side Dishes
This chili pairs wonderfully with warm tortillas or crispy tortilla chips for dipping. A simple green salad or a light coleslaw complements the richness of the chili, providing refreshing crunch. If you want to turn it into a fuller meal, consider serving with Mexican rice or cornbread to soak up every last flavorful drop. The options are endless and all delicious.
Creative Ways to Present
For a festive twist, serve the chili in hollowed-out bread bowls for an edible, rustic presentation. You could also spoon it over baked potatoes or stuffing it into warm pita pockets. Setting up a chili bar with toppings like jalapeños, chopped onions, and lime wedges lets everyone customize their bowls, turning dinner into a fun and interactive experience.
Make Ahead and Storage
Storing Leftovers
This Easy White Chicken Chili Recipe keeps incredibly well in the fridge for up to 4 days. Store your leftovers in an airtight container to maintain maximum freshness. The flavors will even deepen overnight, making your chili taste better the next day.
Freezing
Planning for later? Freeze the chili in freezer-friendly containers or heavy-duty freezer bags. It can be kept frozen for up to 3 months. Make sure to leave some room at the top of the container as the chili will expand slightly when frozen.
Reheating
Reheat your chili gently on the stove over medium-low heat, stirring frequently to prevent sticking and to ensure even warming. If reheating from frozen, thaw in the refrigerator overnight first. You might want to add a splash of broth or water to loosen it up if it’s too thick.
FAQs
Can I make this recipe without an Instant Pot?
Absolutely! You can prepare the chili on the stovetop by sautéing the veggies in a large pot, then simmering the chicken, beans, and spices in broth for about 30-40 minutes until the chicken is cooked through and tender. Just shred the chicken before adding cream cheese.
What type of beans work best?
Navy beans or great northern beans are ideal because of their creamy texture and mild flavor that blends well with the chili’s spices. You can also try cannellini beans for a slightly different but still delicious twist.
How spicy is this Easy White Chicken Chili Recipe?
The recipe has a moderate spice level thanks to chili powder and cayenne pepper, but it’s easily adjustable. You can reduce or increase cayenne to suit your palate or omit it if you prefer a milder dish.
Can I use frozen chicken instead of fresh?
Yes, but be aware that cooking time may vary slightly with frozen chicken breasts. If using frozen, you might want to increase the pressure cooking time by a few minutes to ensure it’s fully cooked and tender before shredding.
Is this recipe suitable for meal prep?
Definitely! This Easy White Chicken Chili Recipe is perfect for making ahead and portioning out for weekday lunches or dinners. It reheats beautifully and is satisfying and nutritious any day of the week.
Final Thoughts
I can’t recommend this Easy White Chicken Chili Recipe enough—it’s one of those dishes that feels like a warm hug on a plate. Quick to put together, full of delicious layers, and endlessly adaptable, it’s perfect for those busy nights when you want something comforting and homemade without a ton of fuss. Give it a try and enjoy every spoonful of this creamy, flavorful chili with your loved ones!
Print
Easy White Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup/Stew
- Method: Instant Pot
- Cuisine: American
Description
This Easy White Chicken Chili recipe is a comforting and flavorful dish perfect for a weeknight dinner. Featuring tender chicken breasts cooked in an Instant Pot with white beans, sweet corn, green chilies, and a blend of spices, this chili is creamy and delicious thanks to the addition of cream cheese. Garnish with shredded Mexican cheese, sour cream, cilantro, and avocado for a complete meal that’s both hearty and satisfying.
Ingredients
Chili Base
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1/2 medium red onion, diced
- 1 large red bell pepper, diced
- 1 tablespoon minced garlic (about 3 cloves)
- 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
- 1/2 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
Protein
- 2 large chicken breasts (about 1 pound)
Creamy Addition
- 8 ounces cream cheese, softened and cubed
Garnishes
- Shredded Mexican cheese
- Sour cream
- Cilantro
- Avocado
Instructions
- Sauté vegetables: Using the sauté function on the Instant Pot, heat olive oil and sauté the diced red onion and red bell pepper until they are softened, about 3-4 minutes. Add minced garlic and sauté for an additional 1 minute until fragrant.
- Add ingredients: Place the chicken breasts into the Instant Pot along with the green chilies, drained beans, frozen corn, oregano, salt, cumin, chili powder, cayenne pepper, and chicken broth. Do not stir the mixture.
- Pressure cook: Secure the Instant Pot lid and set the valve to “sealing.” Select the high-pressure cooking mode and cook for 15 minutes. After cooking, allow a 15-minute natural pressure release followed by releasing any remaining pressure manually.
- Shred chicken and add cream cheese: Press the “cancel” button to stop the cooking process. Turn the Instant Pot back to sauté mode. Add the cubed cream cheese and stir until completely melted and incorporated. Remove chicken breasts, shred them using two forks, then stir the shredded chicken back into the chili mixture.
- Serve and garnish: Ladle the chili into bowls and top with shredded Mexican cheese, sour cream, fresh cilantro, and sliced avocado as desired. Serve hot.
Notes
- You can substitute chicken thighs for breasts for a juicier chili.
- For a spicier chili, add more cayenne pepper or chopped jalapeños.
- If you prefer a thicker chili, mash some of the beans before adding the chicken back to the pot.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
- To make this recipe dairy-free, omit cream cheese or use a dairy-free cream cheese alternative and skip the shredded cheese garnish.
