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