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Creamy chicken chili in an Instant Pot, showcasing easy healthy cooking with ground chicken.

White Chicken Chili

A creamy and flavorful twist on a classic chili, perfect for chilly evenings and family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil
  • ½ cup small yellow onion, chopped
  • 2 cloves garlic, finely minced (or 1 ½ teaspoons garlic powder)
  • 2 ½ cups low-sodium chicken broth
  • 2 cans (4 oz) diced green chilies
  • 1 ½ teaspoons ground cumin
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • ½ small lime, juiced
  • Salt and freshly ground black pepper to taste
  • 2 cans (15 oz) great northern beans
  • 1 cup sour cream or plain Greek yogurt
  • 1 cup corn (frozen or fresh)
  • 2 heaping cups cooked chicken, shredded (rotisserie or leftover chicken)
  • Fresh cilantro, shredded cheese, tortilla chips, green onions, avocado for garnishing

Method
 

Preparation
  1. Heat 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. Add garlic and cook for another 30 seconds.
  3. Pour in the chicken broth, then stir in the diced green chilies, cumin, cayenne pepper, paprika, oregano, lime juice, and salt and pepper to taste.
  4. Drain and rinse the beans in a strainer.
  5. For a creamier texture, measure out a ladleful of the beans and add them to a food processor with a splash of broth from the pot. Puree until smooth.
  6. Add the pureed beans, whole beans, and corn back into the soup pot.
  7. Bring to a simmer and cook uncovered for 15-30 minutes.
  8. Remove from heat and stir in the sour cream and cooked chicken until combined.
  9. Serve garnished with cilantro, shredded cheese, avocado slices, and tortilla chips if desired.

Notes

The chili can be stored in an airtight container in the fridge for up to 5 days and frozen for up to 3 months. For leftovers, reheat gently on the stove with a splash of chicken broth for creaminess.