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: 5 minutes
Cook Time: 40 minutes
heating up and depressurizing time: 40 minutes
Total Time: 1 hour 25 minutes
Servings: 12
Author: Alyona Demyanchuk
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 of 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 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: 1cupCalories: 158kcalCarbohydrates: 10gProtein: 10gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 41mgSodium: 762mgPotassium: 282mgFiber: 1gSugar: 3gVitamin A: 402IUVitamin C: 3mgCalcium: 27mgIron: 1mg

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163 comments

    • Gabbie

    This was yummy!

    • Becky

    Can I use kidney beans instead of black beans?

      • Alyona Demyanchuk

      Hi Becky, you can certainly use kidney beans!

    • Becky

    I added cumin chili seasoning and a chicken bullion cube n a touch of creole to add more flavor. I cooked on stove top slowly.

    • Megan

    My husband and I love this recipe! He already wants me to make it again and we just had it not too long ago for the first time. It lasts a long time for leftovers and lunches so it’s perfect for just the two of us as well. I also used sour cream instead of heavy cream since I didn’t have any and it still turned out great!

      • Alyona Demyanchuk

      Thanks for sharing Megan, sour cream sounds fantastic!

    • Emily

    This recipe is FANTASTIC! I have a relatively picky 5 year old daughter. And she gobbled 2 bowls of this for dinner.. then asked to have it packed in her thermos for lunch the next day.. and then decided to have it again for dinner after that instead of whatever we were cooking that night. I said ABSOLUTELY! We make this probably once a month or 2 because she still asks for it 😂

      • Alyona Demyanchuk

      Love this, Emily! That’s so wonderful!

    • Danielle gangl

    What is considered one serving? 1cup? 2?

      • Alyona

      Hi Danielle, this recipe makes about 12 cups of soup. So, one cup would be around 158 calories.

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