White Chicken Chili is a creamy, hearty chili made with tender chicken, white beans, green chiles, and flavorful seasonings. This easy recipe includes both Instant Pot and stovetop directions, making it a comforting one-pot meal that’s perfect for busy weeknights, game day, or chilly evenings.
I love making this white chicken chili because it’s rich, creamy, and packed with flavor without being overly spicy. It’s one of those recipes my family always asks for, and everyone can customize their bowl with their favorite toppings like shredded cheese, sour cream, avocado, or fresh cilantro. 🌶️🥣🐔
Why I Love This Recipe
- It’s creamy, hearty, and packed with flavor.
- You can make it in the Instant Pot or on the stovetop.
- It’s an easy one-pot meal for busy nights.
- Everyone can customize their own bowl with their favorite toppings.
- The leftovers taste even better the next day. 🌶️🥣🐔
Ingredient Notes
- Chicken: I usually use boneless, skinless chicken breasts, but chicken thighs are just as delicious and stay extra tender.
- Green Chiles and Jalapeños: The green chiles add mild flavor, while the jalapeños give the chili a little kick. Remove the seeds if you’d like a milder chili.
- Chicken Broth: Chicken broth creates a flavorful base for the chili. I usually use Better Than Bouillon mixed with water, but your favorite chicken broth works just as well.
- Navy Beans: Navy beans make the chili hearty and creamy. Be sure to drain and rinse them before adding them to the pot.
- Corn: Sweet corn adds color, texture, and a touch of sweetness that balances the spices.
- Monterey Jack Cheese: Freshly shredded Monterey Jack melts much more smoothly than pre-shredded cheese and gives the chili a rich, creamy finish.
- Heavy Cream and Sour Cream: These ingredients make the chili extra creamy. Stir them in at the end of cooking so they stay smooth and don’t separate.
- 💙 Optional Toppings: Top each bowl with extra Monterey Jack cheese, sliced jalapeños, fresh cilantro, diced avocado, tortilla strips, green onions, or a dollop of sour cream. 🌶️🥣🐔
Be sure to check out the full recipe and ingredient list below
How To Make White Chicken Chilli
Instant Pot:
- Turn the Instant Pot to the Sauté setting and add the olive oil.
- Add the chopped onion and garlic. Cook for 2–3 minutes, stirring occasionally, until the onion begins to soften.
- Stir in the diced jalapeños and chopped green chiles. Cook for 1 minute.
- Add the cumin, chili powder, and fresh oregano, stirring to coat the vegetables.
- Stir in the drained and rinsed navy beans and the corn.
- Pour in the chicken broth and add the chicken breasts or thighs.
- Secure the lid and set the valve to Sealing. Cook on High Pressure (Manual) for 15 minutes.
- Carefully perform a quick release.
- Remove the chicken, shred it with two forks, and return it to the Instant Pot.
- Turn the Instant Pot back to the Sauté (Low) setting. Stir in the sour cream, heavy cream, and shredded Monterey Jack cheese until the cheese has melted and the chili is creamy.
- Simmer for 2–3 minutes, stirring occasionally. Avoid boiling after adding the dairy.
- Taste and adjust the seasoning if needed.
- Serve hot with your favorite toppings.
Stovetop Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium heat.
- Add the chopped onion and garlic. Cook for 3–4 minutes, until softened.
- Stir in the diced jalapeños and chopped green chiles. Cook for 1 minute.
- Add the cumin, chili powder, and fresh oregano. Stir until fragrant.
- Add the drained and rinsed navy beans, corn, chicken broth, and chicken breasts or thighs.
- Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until the chicken reaches 165°F and is tender.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the sour cream, heavy cream, and shredded Monterey Jack cheese until the cheese has melted and the chili is smooth and creamy.
- Heat gently for 2–3 minutes, stirring occasionally. Do not let the chili boil after adding the dairy.
- Taste and adjust the seasoning if needed.
- Serve hot with your favorite toppings, such as extra Monterey Jack cheese, avocado, cilantro, green onions, tortilla strips, or sour cream. 🌶️🥣🐔
Be sure to check out the full recipe and ingredient list below
Tips I found Helpful
- Use chicken thighs if you want extra tender, juicy chicken that stays moist during cooking.
- Remove the seeds and membranes from the jalapeños if you prefer a milder chili.
- Shred your own Monterey Jack cheese for the smoothest, creamiest texture. Pre-shredded cheese doesn’t melt as well.
- Stir in the sour cream, heavy cream, and cheese at the end of cooking over low heat to keep the chili smooth and creamy.
- If you’d like a thicker chili, mash some of the beans against the side of the pot before adding the dairy.
- Taste the chili before serving and adjust the salt and spices if needed since different broths can vary in sodium.
- This chili tastes even better the next day, making it perfect for meal prep and leftovers. 🌶️🥣🐔
FAQs about Instant Pot White Chicken Chili
More Soup Recipes
Instant Pot White Chicken Chili
Yield:
8
Prep Time:
5 minutes
Cook Time:
15 minutes
Additional Time:
5 minutes
Total Time:
25 minutes
This White Chicken Chili is a rich, creamy one-pot meal made with tender chicken, white beans, green chiles, corn, Monterey Jack cheese, and flavorful spices. With both Instant Pot and stovetop directions, it's an easy comfort food recipe that's perfect for busy weeknights, game day, or chilly evenings.
4.4 Stars (9 Reviews)
Ingredients
- 1 yellow onion, chopped
- 1 tablespoon olive oil
- 2 cloves garlic, chopped
- 8 ounces chopped green chilies
- 2 jalapeños, diced
- 4 cups chicken broth
- 1 pound chicken breast or thighs
- 1 tablespoon cumin
- 1/2 tablespoon chili powder
- 2 tablespoons oregano (fresh)
- 2 cans (15 oz each) navy beans
- 1 cup corn
- 1/2 cup sour cream
- 2 cups heavy cream
- 8 ounces Monterey Jack cheese
Instructions
Instant Pot Instructions
Turn the Instant Pot to the Sauté setting and add the olive oil.
Add the chopped onion and garlic. Cook for 2–3 minutes, stirring occasionally, until the onion begins to soften.
Stir in the diced jalapeños and chopped green chiles. Cook for 1 minute.
Add the cumin, chili powder, and fresh oregano, stirring to coat the vegetables.
Stir in the drained and rinsed navy beans and the corn.
Pour in the chicken broth and add the chicken breasts or thighs.
Secure the lid and set the valve to Sealing. Cook on High Pressure (Manual) for 15 minutes.
Carefully perform a quick release.
Remove the chicken, shred it with two forks, and return it to the Instant Pot.
Turn the Instant Pot back to the Sauté (Low) setting. Stir in the sour cream, heavy cream, and shredded Monterey Jack cheese until the cheese has melted and the chili is creamy.
Simmer for 2–3 minutes, stirring occasionally. Avoid boiling after adding the dairy.
Taste and adjust the seasoning if needed.
Serve hot with your favorite toppings.
Stovetop Instructions
Heat the olive oil in a large Dutch oven or soup pot over medium heat.
Add the chopped onion and garlic. Cook for 3–4 minutes, until softened.
Stir in the diced jalapeños and chopped green chiles. Cook for 1 minute.
Add the cumin, chili powder, and fresh oregano. Stir until fragrant.
Add the drained and rinsed navy beans, corn, chicken broth, and chicken breasts or thighs.
Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until the chicken reaches 165°F and is tender.
Remove the chicken, shred it, and return it to the pot.
Stir in the sour cream, heavy cream, and shredded Monterey Jack cheese until the cheese has melted and the chili is smooth and creamy.
Heat gently for 2–3 minutes, stirring occasionally. Do not let the chili boil after adding the dairy.
Taste and adjust the seasoning if needed.
Serve hot with your favorite toppings, such as extra Monterey Jack cheese, avocado, cilantro, green onions, tortilla strips, or sour cream. 🌶️🥣🐔
Notes
Serving Ideas for Topping Chicken Chili
- Sour cream
- Fresh slices of avocado
- Cilantro
- Diced jalapeño
- Splash of hot sauce
- Shredded cheese
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This is very good. I think If I make this in the future I’m going to leave out the chicken. It’s very good but I don’t like how the chicken ended up.