Instant Pot (or not) White Chicken Chili
with tortilla chips
White Chicken Chili is an easy win with almost everyone, but not everyone in our community loved the use of canned cream of chicken soup in our last version of this classic meal in 2017. Tonight's twist uses a from-scratch method that still makes a thick and creamy chili base.
Cooking methods: This recipe includes instructions for using the Instant Pot, Slow Cooker, or stovetop. Select your preferred method.
Cooking methods: This recipe includes instructions for using the Instant Pot, Slow Cooker, or stovetop. Select your preferred method.
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Cuisines
Ingredients
White Chicken Chili:
- Bell peppers, green - 1 , chopped
- Carrots - 8 oz , chopped
- Onions, medium - 1 , chopped
- Garlic - 4 cloves , chopped
- Cornmeal - 3 Tbsp
- Flour, all-purpose - 2 Tbsp
- Cumin, ground - 1 Tbsp
- Oregano, dried - 1 tsp
- Chili powder - 1 tsp
- Salt - 1/2 tsp
- Corn kernels, frozen - 3/4 cup , defrosted
- Beans, pinto (15 oz / 397 g) - 1 can , drained and rinsed
- Limes - 1 , wedges
- Avocados - 1 , chopped
- Cilantro leaves - 1 Tbsp (sub chopped green onions)
- Butter - 2 Tbsp
- Chicken, ground - 1 lb (sub ground turkey)
- Stock, any type - 1 cup + 1 cup
- Green salsa / Salsa verde - 3/4 cup (mild, medium, or hot, depending on your spice preference)
- Half and half - 1 cup (sub milk but the chili won’t be quite as creamy)
- Cheese, shredded Mexican blend - 4 oz (sub white cheddar)
- Sour cream - for serving
- Tortilla chips (opt) - for serving
Choose Cooking Method
Prep
- Bell peppers / Carrots / Onions / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
- Make spice blend - Combine cornmeal, flour, cumin, oregano, chili powder, and salt. (Can be done up to 5 days ahead)
- Corn - Defrost corn.
- Beans - Drain and rinse.
- Limes / Avocados / Cilantro - Prep as directed.
- Heat a large skillet or Dutch oven over medium heat. Add butter and then bell peppers, carrots, onions, and garlic with a pinch of salt. Saute until softened, ~5 minutes. Add chicken and saute, breaking it apart, until just cooked, 6 to 8 minutes more. Stir in spice blend until no dry spots remain, ~1 minute. Add first portion of stock, scraping up any browned bits on the bottom of the pan. Pour contents of the pan into the bowl of a slow cooker. Add second portion of stock and salsa. Cover and cook on low for 5 to 6 hours or high for 2 to 3 hours.
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Make
- In the last 20 minutes of cooking, stir in beans, corn, and half and half. Cover and continue cooking to let everything heat through.
- Squeeze about half of the lime wedges into the chili. Taste and season with some salt and pepper. You can stir in some more salsa if you’d like to add more flavor.
- Ladle chili into bowls. Serve with cheese, avocados, cilantro, and sour cream on top. Enjoy with tortilla chips.
Prep
- Bell peppers / Carrots / Onions / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
- Make spice blend - Combine cornmeal, flour, cumin, oregano, chili powder, and salt. (Can be done up to 5 days ahead)
- Corn - Defrost corn.
- Beans - Drain and rinse.
- Limes / Avocados / Cilantro - Prep as directed.
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Make
- Heat a Dutch oven over medium heat. Add butter and then bell peppers, carrots, onions, and garlic with a pinch of salt. Saute until softened, ~5 minutes.
- To vegetables, add chicken and saute, breaking it apart, until just cooked, 6 to 8 minutes more.
- Stir in spice blend until no dry spots remain, ~1 minute. Add first portion of stock, scraping up any browned bits on the bottom of the pan. Add second portion of stock and salsa. Cover and simmer for 15 minutes.
- Stir in beans, corn, and half and half. Cover and continue cooking for a few minutes to let everything heat through.
- Squeeze about half of the lime wedges into the chili. Taste and season with some salt and pepper. You can stir in some more salsa if you’d like to add more flavor.
- Ladle chili into bowls. Serve with cheese, avocados, cilantro, and sour cream on top. Enjoy with tortilla chips.
Prep
- Bell peppers / Carrots / Onions / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
- Make spice blend - Combine flour, cumin, oregano, chili powder, and salt. (Can be done up to 5 days ahead)
- Corn - Defrost corn.
- Beans - Drain and rinse.
- Limes / Avocados / Cilantro - Prep as directed.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Turn on the simmer function of an Instant Pot. Add butter and then bell peppers, carrots, onions, and garlic with a pinch of salt. Saute until softened, ~5 minutes.
- To vegetables, add chicken and saute, breaking it apart, until just cooked through, 6 to 8 minutes more.
- Stir in spice blend until no dry spots remain, ~1 minute. Add first portion of stock. Be sure to scrape up any browned bits on the bottom of the pan (this will help to avoid the burn error).
- Add second portion of stock (reduce liquid by 10-20% to account for lack of evaporation in the Instant Pot) and salsa. Turn off simmer function and allow to cool for a minute or two.
- Close and lock the lid. Set the pressure valve to 'Sealing'.
- Cook soup on manual / high pressure for 6 minutes. Let pressure release naturally for 5 minutes and then manually release any remaining pressure.
- Stir cornmeal, beans, corn, and half and half into the chili just until warmed through.
- Squeeze about half of the lime wedges into the chili. Taste and season with some salt and pepper. You can stir in some more salsa if you’d like to add more flavor.
- Ladle chili into bowls. Serve with cheese, avocados, cilantro, and sour cream on top. Enjoy with tortilla chips.
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