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White Chicken Chili (Instant Pot or Slow Cooker)

This White Chicken Chili is the ultimate comfort food when it's cold outside! Not only is it full of fiber & vegetables, but it is an easy dump-and-go meal for either your instant pot or slow cooker. Serve with cornbread or this yummy Jalapeño Cheddar Quick Bread.



Ingredients:

  • 1 medium onion, chopped

  • 2 cans (15 oz.) can Great Northern Beans

  • 1 can (15 oz.) corn

  • 1 can (7 oz.) diced green chiles

  • 3 cups chicken broth (or water with 3 tsp chicken bouillon)

  • 1 1/2 tsp garlic powder

  • 1 tsp salt

  • 1 tsp cumin

  • 1 tsp dried oregano

  • 1/4 tsp cayenne pepper

  • 2 medium raw chicken breasts (see note)

  • Toppings: sour cream, cilantro, shredded cheese, tortillas chips

Directions:

  1. Instant Pot: Stir together all of the ingredients except for the chicken in your instant pot. Gently submerge the raw chicken breasts so that it is mostly covered by the liquid.

  2. Place the lid and set the instant pot to seal. Press "manual" and cook for 10 minutes, then let the instant pot naturally release for 10 minutes. Make sure the chicken has reached an internal temperature of 165 degrees F.

  3. Using tongs, pull out the chicken breast and shred or cut into bite-sized pieces. Return the chicken to the instant pot and stir well.

  4. Serve with desired toppings and enjoy!

  5. Slow Cooker: Stir together all of the ingredients except for the chicken in your slow cooker. Gently submerge the chicken breasts so that it is mostly covered by the liquid.

  6. Cover and cook on low for 4-6 hours until the chicken reaches an internal temperature of 165 degrees F.

  7. Using tongs, pull out the chicken breast and shred or cut into bite-sized pieces. Return the chicken to the slow cooker and stir well.

  8. Serve with desired toppings and enjoy!

Notes:

  • Serve this soup with boxed cornbread, homemade bread or this Jalapeño Cheddar Quick Bread recipe!

  • Chicken: I usually do this recipe with frozen chicken breast in my instant pot! It will take longer for the instant pot to come to pressure because the chicken is frozen, but the cooking time doesn't need to be altered. If you are using the slow cooker method, I recommend defrosting your chicken first because it will increase your cooking time and risk of the chicken growing bacteria because it is in the temperature danger zone for a long amount of time.


Love this recipe? Let me know by leaving a comment or messaging me on Instagram! I'd love to hear what you think.




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