Here is an easy recipe for white chicken chili that can be made in the Instant Pot, Crockpot or on the stovetop.
This white chicken chili recipe includes white beans, corn, and diced green chiles for delicious meal your whole family will enjoy.
This recipe comes together in no time for us because I tend to keep most of the main ingredients on hand either in the pantry or in the freezer. I’ve refined this over the years from a recipe inspired by Host the Toast to make this come together quickly in the Instant Pot (though I do include directions using other methods below).
The good news about this chili recipe is that its pretty forgiving with many of the ingredients, so if you’re a little low on chicken, want to throw in some extra corn, or are out of sour cream, you’re still going to come out with a tasty dinner.
This recipe can be made in the Instant Pot, on the stove top, and even in a crock pot or slow cooker. I’ve included directions for all three methods below, so you won’t be stuck if you need to get dinner on the table.
We love this chicken chili in our house, and it makes a ton! Perfect for make ahead meal prepping, or to cook once and have leftovers or lunches throughout the week. Yes, this chili can be prepped then frozen for quick reheating!
How to Freeze White Chicken Chili
Divide chili into containers – I like to use large silicone baking molds – and place on a baking tray to keep level. Set the tray into the freezer. Once the chili is frozen through, remove from the container or baking mold and place into a freezer safe bag.
What to Serve With Chili
There are many ways to serve chili that add to the rich flavors in the dish. Try serving chili with:
- Avocado
- Whole grain tortilla chips
- Cilantro
- Cheese – try white cheese, a mix of shredded quesadilla cheeses, cheddar, monterey jack
- Cornbread
I hope you enjoy this white chicken chili recipe!
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White Chicken Chili
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 45 min
- Yield: 8 servings 1x
- Category: Chili
- Method: Instant Pot
- Cuisine: chili
Description
Recipe for white chicken chili using white beans, corn, green chiles and chicken. Can be made in the Instant Pot, Crockpot or on the stovetop – directions included for all three cooking methods.
Ingredients
2–3 Cups frozen cooked chicken or rotisserie chicken
1/2 large onion, chopped (about 3/4 cup)
4 garlic cloves
2 (4 oz) cans mild diced green chiles
1 cup frozen corn
2 cans white beans (great northern or cannellini)
2 cups chicken broth
1 tsp chili powder
1 tsp cumin
1/2 tsp oregano
1/2 tsp ground coriander
3 Tbsp butter
3 Tbsp flour
1 cup milk
1/2 cup sour cream
1 avocado
Optional: cilantro for garnish
Instructions
Instant pot – total time about 45 minutes including pressurization and cooking
- Add chicken, onion, garlic, green chiles, corn, beans, chicken broth, chili powder, cumin, oregano, and coriander to Instant Pot.
- Set the pressure for 15 minutes manual high pressure by pressing the manual pressure button then adjust the time to 15 minutes.
- Once the cook time has completed and the timer has beeped, do a quick release of the steam.
- Set the Instant Pot to keep warm.
- Meanwhile, In a saucepan make a roux by melting 3 tbsp butter butter over medium high heat, add 3 tbsp flour and cook, whisking constantly until mixture turns slightly brown.
- Add milk to the butter and flour mixture, and continue whisking until mixture thickens.
- Once roux has thickened, add to the Instant Pot, and stir.
- Add sour cream, and stir.
- Serve with diced avocado.
Crockpot/ Slow Cooker – total time about 6 1/2 to 8 1/2 hours
- Add chicken, onion, garlic, green chiles, corn, beans, chicken broth, chili powder, cumin, oregano, and coriander to the slow cooker pot.
- Set for 6-8 hours on low.
- Once the cook time has completed, set the cooker to keep warm.
- Meanwhile, In a saucepan make a roux by melting 3 tbsp butter butter over medium high heat, add 3 tbsp flour and cook, whisking constantly until mixture turns slightly brown.
- Add milk to the butter and flour mixture, and continue whisking until mixture thickens.
- Once roux has thickened, add to the crock pot, and stir.
- Add sour cream, and stir.
- Serve with diced avocado.
Stovetop – total time about 45 minutes
- In a large pot, add chicken, onion, garlic, green chiles, corn, beans, chicken broth, chili powder, cumin, oregano, and coriander.
- Bring the contents of the pot to a simmer.
- Simmer for 30 minutes.
- After 30 minutes of simmer time, use a separate small saucepan to make a roux. In a saucepan make a roux by melting 3 tbsp butter butter over medium high heat, add 3 tbsp flour and cook, whisking constantly until mixture turns slightly brown.
- Add milk to the butter and flour mixture, and continue whisking until mixture thickens.
- Once roux has thickened, add to the crock pot, and stir.
- Add sour cream, and stir.
- Serve with diced avocado.
Notes
Serve with avocado.
Also delicious with whole grain tortilla chips or cornbread
Keywords: instant pot, crock pot, chicken chili, white chicken chili, hearty bowls, cold weather food, comfort food
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