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Creamy chicken chili cooked in an Instant Pot

White Chicken Chili

A flavorful and comforting White Chicken Chili that warms the soul, perfect for chilly evenings and family gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil For sautéing
  • 1/2 cup small yellow onion, chopped About 1 small onion
  • 2 cloves garlic, finely minced Or 1 ½ teaspoons garlic powder
Liquids and Spices
  • 2.5 cups low-sodium chicken broth
  • 2 cans diced green chilies (4 oz each)
  • 1.5 teaspoons ground cumin
  • 0.25 teaspoon cayenne pepper Adjust for spice preference
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon paprika
  • 0.5 small lime, juiced
  • Salt and freshly ground black pepper, to taste
Beans and Cream
  • 2 cans great northern beans (15 oz each) Rinse before adding
  • 1 cup sour cream Or plain Greek yogurt
  • 1 cup corn (frozen or fresh)
  • 2 cups cooked chicken, shredded Rotisserie or leftover chicken
Garnishes
  • Fresh cilantro For garnish
  • Shredded cheese For garnish
  • Tortilla chips For serving
  • Green onions For garnish
  • Avocado slices For garnish

Method
 

Cooking
  1. Heat 1 tablespoon of olive oil in a large (5-6 quart) pot over medium-high heat.
  2. Add the chopped onion and sauté until softened, about 3-5 minutes.
  3. Stir in the minced garlic and cook for an additional 30 seconds.
  4. Pour in the chicken broth, green chilies, cumin, cayenne, oregano, paprika, and lime juice. Season with salt and pepper to taste.
  5. Drain and rinse the beans in a strainer.
  6. If desired for a thicker texture, measure out a big ladleful of the beans and put them in a food processor with a splash of broth. Puree until smooth.
  7. Add the pureed beans, remaining whole beans, and corn to the soup pot.
  8. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes, stirring occasionally.
  9. Remove from heat and stir in the sour cream and cooked chicken.
  10. Serve garnished with cilantro, shredded cheese, avocado slices, and tortilla chips as desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze portions in freezer-safe containers for up to three months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave.