This naturally creamy White Chicken Chili is an easy mealtime win. Our community loved it the last time it was featured in 2020, so we're pleased to bring it back. Cooking methods: This recipe includes instructions for using the Instant Pot, Slow Cooker, or stovetop. Select your preferred method.
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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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 extra lime wedges, cheese, avocados, cilantro, and yogurt 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)
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 extra lime wedges, cheese, avocados, cilantro, and yogurt 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)
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 extra lime wedges, cheese, avocados, cilantro, and yogurt on top. Enjoy with tortilla chips.