This Instant Pot 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!

You’ll also love the best Juicy Instant Pot Chicken Breast and these Best Instant Pot Chicken Recipes!

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.

I love healthy chili recipes that are quick and easy to make, just like my Classic Instant Pot Beef Chili recipe!

For other busy weeknight dinner inspiration, try this great recipe for Instant Pot Honey Garlic Chicken, Pot Roast (Instant Pot Recipe), or my Super Quick Instant Pot Chicken Alfredo Pasta.

Ingredients Needed:

• Broth: use a low-sodium chicken broth so that you can better, control the saltiness of the dish. You can also use chicken stock.
• White Kidney Beans: these add some extra protein to the dish. White beans work best in this dish as the sauce and chicken are a lighter color. You can also use cannellini beans or great northern beans (or really any, but they will change the color!).
• Corn: I used canned sweet corn, but you can use fresh or frozen corn instead.
• Onion: use chopped white onion or red onion, or even onion powder to make this recipe super quick!
• Green Chiles: canned green chilis work well though you could substitute this for salsa verde or seedless minced jalapeño peppers.
• Chili Powder: use mild chili powder for chili with mild heat. Double this for a bit more heat, or use hot chili powder.
• Chicken Breasts: I have used fresh, skinless, and boneless chicken breasts for this dish. You can use chicken thighs if you want to, or even leftover shredded chicken!
• Cream Cheese: I use full-fat cream cheese, but you can use lower-fat cream cheese if you wish. Use a plain flavored one, and have it at room temperature before you begin.

How To Make White Chicken Chili in the Instant Pot

This easy recipe takes less than 30 minutes to make! For full instructions, see the recipe card below.

1. Put ingredients into Instant Pot and give it a good stir.
2. Put chicken breasts into an Instant Pot (I use a 6 quart smart wifi Instant Pot)
3. Cook. Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 10 minutes. Once the cooking time is over, allow 10 minutes for a natural release before opening the valve and removing the lid. 
4. Shred chicken. Shred the chicken and stir it into the chili.
5. Add cream cheese. Add the cream cheese to the chili with the shredded chicken.
6. Allow to melt and serve!

Serve with chips, avocado, lime wedges, salsa, cheese, jalapenos — whatever your favorite toppings are!

White Chicken Chili FAQs

How to make White Chicken Chili on the stovetop

See my original Stovetop White Chicken Chili for stovetop instructions.

Tips and Notes

• Use skinless and boneless chicken for this recipe, as it will be less greasy and easier to shred the chicken.
• This recipe works well for leftover shredded chicken (if you’ve got some Instant Pot Shredded Chicken hanging around), and it will work well for Thanksgiving turkey leftovers too!

Variations on this Instant Pot White Chicken Chili:

• Spice it up. This recipe is on the milder side of chili, which can be ideal for young kids. If you like a lot of spice, add an extra teaspoon of chili powder, a teaspoon of cayenne pepper, or add in a sliced jalapeno, or Tobasco!
• Lighten it up. Choose light cream cheese or opt to skip it out completely.
• Make it dairy-free. Skip the cream cheese in this chili recipe, and it will still be delicious! You don’t need to substitute anything in its place.
• Saute vegetables. Saute the onion in olive oil and extra vegetables like bell pepper, some mushrooms, etc. before adding the chicken and broth for extra flavor. We love this Chicken Chili as is, but feel free to experiment!
• Substitute the chicken. Swap the chicken breasts for boneless, skinless chicken thighs. You can also brown the chicken before adding the other ingredients if you desire. 
• Change the consistency. This is a thick and chunky chili, but if you want it to be thinner you can add more broth, milk, heavy cream, or a little bit of plain greek yoghurt. 

Serving Suggestions

• Serve with chips, avocado, lime wedges, Homemade Salsa, cheese, jalapenos, sour cream, green onion — whatever your favorite toppings are!
• Add a squeeze of lime juice on top for a burst of citrus.
• Alternatively, serve with rice and vegetables like Air Fryer Green Beans on the side.

More Instant Pot Dishes You’ll Love

Dinner

Easy Taco Soup recipe

Dinner

25 Best Instant Pot Soup Recipes

Dinner

Turkey Noodle Soup

Dinner

Instant Pot Potato Soup Recipe

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Instant Pot White Chicken Chili

This Instant Pot 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! 

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 291cal

Author Ashley Fehr

Ingredients

• 2 cups low sodium chicken broth
• 540 ml canned white kidney beans drained & rinsed (19oz)
• 341 ml canned corn (12oz), drained
• 1 medium onion finely chopped
• 127 ml canned green chiles (4.3oz)
• 2-3 teaspoons chili powder (depending on your tastes)
• ¾ teaspoon salt
• 4 boneless, skinless chicken breasts
• 4 oz cream cheese room temperature
• corn starch + water (to thicken – optional)

US Customary – Metric

Instructions

• Pour in the chicken broth, and add the beans, corn, onion, green chiles, chili powder, and salt. Give it a good stir.
• Add the chicken breasts and press down into the liquid.
• Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 10 minutes. It will take 10-15 minutes to start counting down the cooking time.
• Once the cooking time is over, let the pressure release naturally for 10 minutes. Then open the valve and remove the lid.
• With two forks, either shred the chicken right in the Instant Pot or remove it to a cutting board to shred, then add the chicken back into the chili.
• Cut the cream cheese into very small pieces and add to the chili. Stir until melted and smooth. (If desired, you can stir together equal amounts corn starch and water and add to the chili to thicken further)
• Serve with tortilla or corn chips, avocado, lime wedges, salsa, cheese, jalapenos — whatever your favorite toppings are!

Video

Nutrition

Serving: 312grams | Calories: 291cal | Carbohydrates: 25g | Protein: 25g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 69mg | Sodium: 784mg | Potassium: 736mg | Fiber: 5g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 11.2mg | Calcium: 66mg | Iron: 2.2mg

The post Instant Pot White Chicken Chili Recipe appeared first on The Recipe Rebel.

This White Chicken Chili recipe is ultra thick and creamy, with shredded chicken, white beans and corn and just the right amount of spice! Make ahead and freezer friendly, perfect for pantry cooking.

There are plenty of White Chicken Chili recipes out there, but this one takes the cake.

It’s rated 5 stars for a reason!

The fact that this White Chicken Chili recipe is ready in 30 minutes or less with mostly pantry ingredients means that I can actually get it on the table while chasing 3 kids around the house, which is pretty much how things happen these days.

Why you’ll love this white bean chicken chili recipe:

• Top-rated white chicken chili recipe: This recipe is rated 5 starts with over 300 reviews, so you know it’s a keeper!
• No pre-cooking required: we cook whole, uncooked chicken breasts right in the chili so they stay super moist and you don’t need to prep any cooked chicken.
• Made in one pot: it’s made in one pot with minimal ingredients, so it’s big flavor with little fuss!
• It is healthy, hearty, make ahead and freezer friendly: That means you can make a double or triple batch, and use it as a base to create fresh, easy meals for the family through the week.

See what people are saying!

Chicken Chili Ingredients needed:

• Chicken breasts: boneless, skinless chicken thighs will also work well! If you’ve got Shredded Chicken or Crockpot Shredded Chicken stashed away, you can use that instead.
• Chicken broth: I always use low sodium chicken broth so I can add salt to my tastes. If you are using salty broth, you may want to reduce the amount added.
• White beans: sticking with our white color theme here, white beans add texture, protein and fibre.
• Corn: add sweetness and texuture
• Green chiles: canned green chiles add a punch of flavor
• Tabasco sauce, chili powder, onion powder, salt: are what we use to season our chili. You can adjust the seasonings to your tastes!
• Cream cheese: thickens the chili and adds a deliciously creamy texture.
• Corn starch + water: to thicken further if desired.

How to Make this White Chicken Chili recipe:

1. Simmer the chicken: cook the chicken in broth until tender. This adds great flavor to the chili and you can even use frozen chicken breasts!
2. Remove the chicken and shred with two forks (or chop it with a knife).
3. Add the chicken back in with the seasonings, beans, corn and chiles.
4. Stir in cream cheese and simmer until cream cheese is melted and everything comes together.

How to make this White Chicken Chili recipe in the slow cooker:

You can easily make this White Bean Chicken Chili in the crockpot to make it even easier to fit in your day!

I do things a little differently when I make this chicken chili in the slow cooker, simply because if I’m using my slow cooker I don’t want to be babysitting it all day. I throw everything in the pot and let the chicken cook with everything else, then shred it later.

1. Throw everything in the slow cooker
2. Cook on low for 4-6 hours, until chicken is cooked through and falling apart.
3. Remove chicken breasts and shred, then stir back into the chili.
4. Serve!

How to thicken white bean chicken chili:

We thicken this creamy chicken chili with two things: cream cheese and corn starch.

The cream cheese adds a wonderful richness without making this chili heavy. If you don’t have any, that’s fine! I’ll share some other things you can add in the next section.

The corn starch is optional, but we love our chili super thick and creamy, so we like to add it. If you skip the corn starch, it will still be perfectly creamy but not quite as thick.

Another way to thicken white chicken chili if you don’t have cream cheese or corn starch, is to keep some of the white beans aside, and puree them in a blender before adding into the chili. This is a great way to make this chili dairy free!

How do you store White Chicken Chili?

Refrigerator:

Chicken Chili can be stored in the refrigerator in an airtight container for up to 4 days.

Freezer:

Chili is a great freezer meal! It can be frozen up to 3 months before using, so it’s a good idea to make a large batch and save some for another day.

How to reheat White Bean Chicken Chili:

I like to reheat this chicken chili on the stovetop or in the microwave with an extra splash of cream or broth — it keeps it from drying out!

Can I make it in the Instant Pot?

Yes! Check out my Instant Pot White Chicken Chili recipe for more details.

Can I use chicken thighs instead of chicken breasts?

Yes!

What if I have leftover shredded chicken?

Awesome! Simply skip ahead to step 2.

White Chicken Chili Variations:

• No Tabasco sauce? There are lots of ways to add spice. Try adding a pinch of red pepper flakes or a bit of cayenne pepper (start small! A little goes a long way).
• Swap the chicken breasts: Chicken thighs work great and won’t change the cook time at all. Just be sure they are boneless and skinless.
• Add in more vegetables: chili recipes are great for using up whatever vegetables you have in the fridge. For firmer vegetables (like carrots, celery, onion, peppers, etc.) I recommend sauteeing them in a bit of oil before you add the broth and chicken.

More chili recipes you’ll love:

• This Easy Vegetarian Chili is hearty and healthy, loaded with protein and fibre!
• Got leftover chili? Use it to make this BBQ Chili Cheese Biscuit Casserole
• This Instant Pot Chili is perfect when you need a dinner that’s mostly hands-off.
• Use leftover chili to make Chili Cheese Fries with these Air Fryer Frozen French Fries or Air Fryer French Fries.

Tried this recipe? Leave a comment letting me know how you liked it!

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

White Bean Chicken Chili recipe

This White Chicken Chili is ultra thick and creamy, with shredded chicken, white beans and corn and just the right amount of spice! Make ahead and freezer friendly, perfect for pantry cooking.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 394cal

Author Ashley Fehr

Ingredients

• 4 boneless skinless chicken breasts (about 2 lb)
• 2 cups low sodium chicken broth
• 540 ml canned white kidney beans (19oz) drained and rinsed
• 341 ml canned corn (12oz), drained
• 127 ml canned green chiles (4.3oz)
• 1 teaspoon Tabasco Green Sauce
• 1 teaspoons chili powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• 4 oz cream cheese room temperature (125 grams)
• 1 tablespoon corn starch
• 1 tablespoon water

US Customary – Metric

Instructions

• Add chicken breasts and chicken broth to a 3-4 quart dutch oven or soup pot. Bring to a boil over medium high heat, then reduce to medium low, cover and simmer for 15 minutes or until cooked through and tender.
• Remove chicken breasts from pot and shred with two forks on a large cutting board. Place shredded chicken back in the pot with the chicken broth.
• Add beans, corn, green chiles, Tabasco sauce, chili powder, onion powder, salt and stir.
• Cut cream cheese into cubes and stir into the pot. Cover and simmer over medium heat for 10 minutes.
• Stir to melt the cream cheese. If desired, stir together corn starch and water and add to chili to thicken further.
• Serve with additional Tabasco sauce, chips, avocado, lime wedges, salsa, cheese, jalapenos — whatever your favorite toppings are!

Video

Notes

Substitutions and variations:

• Feel free to saute some vegetables (onion, peppers, etc.) in oil before adding the chicken and broth for extra flavor. We love this Chicken Chili as is, but feel free to experiment!
• You can swap the chicken breasts for boneless, skinless chicken thighs. You can also brown the chicken before adding the other ingredients if you desire. 
• This chili is pretty thick and chunky — if you prefer a thinner chili, feel free to add more broth, milk or cream. 
• If you don’t like a lot of spice, omit the Tabasco or add in just a few drops at a time.

Nutrition

Serving: 465grams | Calories: 394cal | Carbohydrates: 39g | Protein: 38g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 88mg | Sodium: 1236mg | Potassium: 1085mg | Fiber: 8g | Sugar: 4g | Vitamin A: 379IU | Vitamin C: 15mg | Calcium: 103mg | Iron: 3mg

The post The BEST White Chicken Chili recipe appeared first on The Recipe Rebel.

This is my first sample combination using my Ultimate Mix and Match One Pot Pasta Guide from last week. I’ve got 3 more examples of ways to mix and match the different elements coming up the rest of the week!

I’m going to keep things simple and go through the different elements one by one so you can see what I used and how you can change things up to suit your tastes.

Pasta:

I used whole wheat macaroni, just because I always go the healthier route when possible. You can definitely use white pasta! I’ve found that it doesn’t really change the 1:1 pasta to liquid ratio. If anything, you might need to add a little liquid at the end of the cook time if you use whole wheat, but you might not have to with the white pasta.

Liquid:

I made a huge batch of this macaroni! I wanted to test out the capacity of the Jumbo Cooker a bit. I usually make 4 cups of short pasta but this time I made 6. I used 4 cups of 1% milk and 2 cups of chicken broth, and I ended up adding a little extra milk at the end of the cooking time. If you want to make things even lighter, you can swap out some of the milk for broth. Or you can go the other route and use all whole milk. I personally like to use some broth or water because otherwise the sauce gets really thick and I find it doesn’t reheat as well.

Meat:

I didn’t use any meat, but chicken would be a great addition if you so desired!

Veggies:

I only added some canned diced green chiles and a sprinkle of parsley on top. Feel free to mix things up however you want!

Cheese:

I used all cheddar cheese, but there’s no reason you couldn’t swap it out for your favorite!

Extra:

Nothing!

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Easy One Pot Green Chile Macaroni and Cheese

This Easy One Pot Green Chile Macaroni and Cheese is a creamy, comforting one pot meal!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 588cal

Author Ashley Fehr

Ingredients

• 6 cups macaroni see original post for weights
• 2 cups chicken broth (or vegetable)
• 4 cups 1% milk plus additional 1/2-1 cup if needed
• 2 tsp salt
• 3 cups shredded cheddar cheese
• 1 can diced green chiles

Instructions

• In a large pot, combine the macaroni, broth, milk and salt. Bring to a simmer over medium-high heat. 
• Reduce to medium heat and continue cooking, uncovered, stirring often, until sauce is thickened and pasta is tender, about 15 minutes (if sauce is thickened before pasta is cooked, continue gradually adding ½-1 cup additional milk or liquid and cooking until pasta is tender). 
• Remove from heat and stir in green chiles and cheddar cheese and stir until cheese is melted.

Nutrition

Calories: 588cal | Carbohydrates: 85g | Protein: 30g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 1137mg | Potassium: 461mg | Sugar: 6g | Vitamin A: 655IU | Calcium: 497mg | Iron: 4.2mg

The post Easy One Pot Green Chile Macaroni and Cheese appeared first on The Recipe Rebel.