white-chicken-chili

This instant pot white chicken chili is a winner! Even picky eaters can love this soup! Such a flavorful way to use beans, corn and chicken!

Instant Pot White Chicken Chili

This bean chicken chili is easy to toss together! Beef chili has its place but opting for chicken is much leaner. The creamy ranch dressing, cream cheese and heavy cream brighten things up and what better way to use up corn and black beans than making this super flavorful chili! It became an instant favorite with my children and even got requested for a refill! You can assure I jotted down how I made this because I know it will be a repeat at our house! Served with fluffy skillet cornbread, it makes for the perfect cold weather meal!

How to make white Chicken Chili in the Instant Pot:

This chicken chili recipe starts off with cooking chicken in water to create a homemade broth. Then come in the rest of the ingredients. It’s really easy. First cooks the chicken then goes in the rest and its all done in one pot. Doing so will give you a good base and the most out of your chicken flavor.

Step 1: Place chicken breasts, 2 cups of water and 2 tsp salt into the instant pot. Set on high pressure for 20 minutes.

Step 2: Remove chicken breasts after natural depressurizing and shred. Transfer back into the instant pot and add the remains ingredients ending with the cream cheese on top.

Step 3: Set on Manual High pressure for another 20 minutes. Once steam is released or depressurized open and whisk everything together. Serve garnished with sour cream and cheddar cheese if desired.

Can you make White Chicken Chili in the Crockpot?

Yes! Toss everything together and cook over low heat for 6 hours. Remove chicken and shred. Transfer back and whisk everything together before serving.

Ingredients for White Chicken Chili:

  • Chicken Breasts
  • Black Beans 
  • Canned Cream-style corn (can use whole kernel corn
  • Salsa 
  • Jalapeño peppers
  • Creamy Ranch dressing
  • Heavy Whipping Cream 
  • Onion 
  • Chili powder 

White Chicken Chili Recipe

Prep Time: 20 minutes
Cook Time: 20 minutes
depressurizing time: 10 minutes
Servings: 10
This instant pot White chicken chili is a winner! Even picky eaters can love this soup! Such a flavorful way to use beans, corn and chicken!

Ingredients

Ingredeints for White Chicken Chili:

  • 2 chicken breasts
  • 2 cups water
  • 2 tsp salt
  • 2 15 oz cans black beans drained
  • 1 onion diced
  • 15 oz creamed corn with juices
  • 1 cup salsa
  • 2 small jalapeños diced
  • 1 tsp chili powder
  • 1/8 tsp ground cayenne pepper
  • 1/3 cup Creamy Ranch dressing
  • 1/4 cup heavy cream
  • 4 oz cream cheese cut into fours

Instructions

How to make White Chicken Chili:

  • Place chicken breasts, 2 cups of water and 2 tsp salt into the instant pot. Set on high pressure for 20 minutes.
  • Remove chicken breasts after natural depressurizing and shred. Transfer back into the instant pot and add the remaining ingredients ending with the cream cheese on top.
  • Set on Manual High pressure for another 20 minutes. Once steam is released or depressurized open and whisk everything together. Serve garnished with sour cream and cheddar cheese if desired.

Notes

CAUTION: Please use the instruction manual for the instant pot prior to use. 
CROCKPOT INSTRUCTIONS: Toss everything together and cook over low heat for 6 hours. Remove chicken and shred. Transfer back and whisk everything together before serving. 
Note: The water remains when taking the chicken out to shred. Beans are to be drained, however, the corn juices remain. 

Nutrition per serving

Serving: 1servingCalories: 305kcalCarbohydrates: 32gProtein: 19gFat: 12gSaturated Fat: 5gCholesterol: 52mgSodium: 956mgPotassium: 647mgFiber: 9gSugar: 3gVitamin A: 504IUVitamin C: 4mgCalcium: 56mgIron: 2mg

instant Pot recipes to explore:

New Be featured here!

Hashtag #yesalyonascooking on both Instagram and Pinterest to be seen here!

Leave a comment

Recipe Rating




66 comments

    • Melissa

    Is this calling for 4 4oz cream cheese or 1 4oz?

      • Alyona’s Cooking

      Hi, Melissa that would be 4 oz of cream cheese, which is half a package.

    • Anna

    Love it! But what am I doing wrong for my instant pot to show the food burn signal the second time after we mix in the ingredients???

      • Alyona’s Cooking

      Hi Anna, the burn signal usually goes on when there’s not enough liquid. If you cook the chicken first it should release a substantial amount of liquid.

    • Sara

    Loved this. Though it was definitely a soup consistency, VERY SOUPY. In my opinion it was a chicken tortilla soup, and not chili. Nonetheless it was good. I did not add jalapeños as we do not like spice, but did everything else according to the recipe and it was good! Topped with cheese and chips and was good. The two of us had left overs and it heated well again.

      • Alyona’s Cooking

      Hi Sarah, good to hear it was good. Not sure if I would call this soupy though, I do think it’s rather thicker than described, could it be that your using the liquids in the corn and beans? Perhaps creamed corn has less liquid?

    • Mal

    Could you substitute something for the cream (besides milk)? Looking for something for a lactose intolerance. Thanks!

      • Alyona’s Cooking

      Hi Mal, perhaps almond milk?

    • Linda Landgraff

    Can this soup go in the freezer

      • Alyona’s Cooking

      Hi Linda, I think it should be fine since chicken, beans, and corn all seem to be freezer friendly.

    • Katlyn

    This was delicious! Mine came out a little soupy but I think it could be that the cream cheese didn’t melt well. Next time I will allow it to sit at room temperature first. I also had fairly small chicken breast compared to a standard size so it might have just not been a good soup to chicken ratio. I didn’t want to over power with beans so I only included one can. These were all me problems rather than recipe problems. 🙂 It still turned out absolutely amazing. I ended up eating it more like a soup but still dipped/scooped with tortillas. Overall great meal and definitely will be making it again as it was a crowd pleaser!

      • Alyona’s Cooking

      Hi Katyln, thank you for your feedback! It’s wonderful to hear you’ll be making it again! You could decrease the liquid by 1/2 cup for a thicker consistency.

    • Lib

    Just found this recipe and have not tried this obviously yet…but white chicken chilly is my one of my favorites (found at Costco in prepared food section in fall and winter)…can’t wait to try this!!! Loving my instant pot too…will give review once I’ve tried…now I can have it all year long

      • Alyona’s Cooking

      Hi Lib, didn’t know Costco sells them, hope you love it!

You might also like:

Explore Recipes

See What Others Made!
#yesalyonascooking on pinterest or instagram to be featured

Do NOT follow this link or you will be banned from the site!