Creamy White Chicken Chili Recipe
This creamy white chicken chili recipe is ready in just 40 minutes. Make it on the Stovetop, Instant Pot, or Slow Cooker!
Serving6 servings
Ingredients
- 3 boneless, skinless chicken breasts, cut into bite-size pieces*
- 1 onion, chopped
- 1 ½ teaspoon garlic powder
- 1 Tablespoon Olive oil
- 2 15-ounce cans white beans, rinsed and drained
- 14 ounces chicken broth
- 2 4-ounce cans green chilies, chopped
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- ½ teaspoon pepper
- pinch cayenne pepper
- 1 15.25-ounce can corn, optional
- 1 cup sour cream
- ½ cup whipping cream
- chopped cilantro or parsley, optional topping
Instructions
Stovetop Instructions
- In a large stockpot, saute chicken, onion and garlic powder in oil until chicken is no longer pink.
- Add beans, broth, chilies, and seasonings (also add corn if using). Bring to a boil. Reduce heat, simmer uncovered for 30 minutes.
- Remove from heat and stir in sour cream and whipping cream, and then serve.
Instant Pot Instructions
- Press the SAUTE button. Add olive oil to hot pot. Add in chicken, onion and garlic powder and cook for 4-5 minutes or until onions are translucent and the chicken starts to brown (we aren't fully cooking the chicken, just browning the edges).
- Stir in beans, broth, chilies and seasonings (also add corn, if using). Place the lid on the top of the Instant Pot. Move the valve to SEALING (not venting).
- Press the MANUAL (or PRESSURE COOK) button and set timer for 7 minutes.
- When the timer is finished, move the valve to VENTING and do a QUICK RELEASE with the pressure (you can also let this do a natural release for a few minutes if you want).
- Remove the lid and stir the contents of the pot. Press CANCEL to turn the "KEEP WARM" feature off.
- Stir in sour cream and whipping cream, mix well. Scoop into bowls and serve.
Slow Cooker Instructions
- Place the chicken breasts in the bottom of the slow cooker.
- Add the onion, garlic powder, beans, broth, chilies, and seasonings (and corn, if using).
- Cover and cook on low for 3-4 hours or high for 2-3 hours, until the chicken is cooked through and shreds easily.
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
- Stir in the sour cream and whipping cream, top with cilantro or parsley if desired, then serve.
Notes
*For the slow cooker instructions, skip cutting the chicken into bite size pieces and instead place whole chicken breasts in the bottom of the slow cooker, then shred the chicken after it has been cooked, before serving.
Other notes:
- You don’t have to use corn, but it does make this more hearty. If you want a thicker chili, only add 1 cup of chicken broth instead of 14 ounces.
- For freezing instructions, please see the Storage & Freezing Section above.
- This recipe was tested using a new slow cooker, which cooks quicker than older models. You may need to adjust your cook time depending on the slow cooker you’re using. Always check the temperature of your chicken before eating to prevent foodborne illness.
Nutrition
Calories: 364 kcal · Carbohydrates: 27 g · Protein: 22 g · Fat: 19 g · Saturated Fat: 9 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 6 g · Trans Fat: 0.01 g · Cholesterol: 83 mg · Sodium: 817 mg · Potassium: 787 mg · Fiber: 7 g · Sugar: 4 g · Vitamin A: 560 IU · Vitamin C: 6 mg · Calcium: 144 mg · Iron: 4 mg