This Instant Pot white chicken chili is going to make you forget all about red-colored chili you've been making on repeat. It's made with white beans, juicy chicken thighs, hatch green chiles, and corn. The recipe is warm, comforting, and delicious. It is also easy to make, healthy, gluten free and dairy free.
If you don't own an Instant Pot, I've provided stovetop instructions for you as well!
Quick, easy & creamy white chicken chili
This incredibly delicious white chicken chili has very quickly become a crowd favorite at our house.
Sophie absolutely demolished a bowl while barely allowing herself to breathe in between spoonfuls. The same can be said about Tim actually.
I always get annoyed with him because he pretty much adds hot sauce to every single dish I make, but I noticed he ate this without any accompaniments, and that made me very happy.
It's incredibly flavorful, and I give homage to the blend of spices, green chiles, and delicious broth for doing the trick.
I have provided instructions for you to either:
- Use pre-shredded / Rotisserie chicken
- Make Instant Pot shredded chicken thighs (my own recipe!)
How do you thicken up white chicken chili?
The secret (not so secret) ingredient to thickening up most white chicken chilis is cream cheese!
What's pretty incredible is that I found success in using a dairy free cream cheese.
I used Kite Hill dairy free cream cheese, but feel free to use regular cream cheese if you are able to consume dairy.
A few other recipes from around the web for dairy free white chicken chili that omit cream cheese altogether include:
Slow Cooker White Chicken Chili
What do you mix with white chicken chili?
This particular chili recipe is mixed with: white beans, green chiles, shredded chicken, broth, lime, various spices, corn, onions, and dairy free cream cheese.
There are many different variations around the web you will stumble across. Some will use sour cream in place of cream cheese while others will omit the use of any creamy product altogether.
I personally think it's a game changer as it thickens up the soup quite a bit and makes it so much heartier and comforting! 😉
This was my first time cooking with white beans, and I fell in love with them. They seem to be a bit nuttier and more earthy than other beans I've used in chili recipes like kidney beans.
How to make Instant Pot white chicken chili
Select the "Sauté" setting on your pressure cooker, and let it heat up for about 2 minutes. Pour in the oil and let that heat up for 1 minute.
Add onions and cook for about 5 minutes, stirring occasionally until they are soft. Next, add in garlic and cook for another minute, stirring often. Add green chiles and spices. Cook for 1 more minute.
Add in the beans, corn, shredded chicken (see note below if using raw chicken), broth, lime juice, and salt. Give everything a nice stir and hit "Keep Warm/Cancel." Place the lid on the Instant Pot, and move the valve to "Sealing." Next, press the "Manual" button and make sure "High Pressure" is selected.
See my recipe below for "Shredded Chicken" or use pre-shredded chicken from the store or a Rotisserie chicken. You will cook on High Pressure for only 5 minutes!
How to make white chicken chili (cont'd...)
Once the soup is done cooking, carefully move the valve to "Venting" with a towel, and let all of the pressure release.
Carefully remove the lid, and stir in dairy free cream cheese with a whisk. If you are using regular cream cheese, this will melt in easily.
If you are using dairy free cream cheese, you may need to be more patient and break up the clumps well. Stir in 2 tablespoon of the cilantro, and taste for additional seasoning (salt and pepper.)
Once you are done mixing, carefully ladle the soup into bowls and serve with your favorite toppings / the rest of the cilantro. I've included some ideas below.
Recipe substitutions
- You can use whatever kind of broth you would like. This includes but is not limited to: chicken broth, bone broth or vegetable broth. Be aware of how much salt you are adding before tasting the soup if the broths you are using are not low sodium. It's better to start with a little and add more! 😉
- You can use chicken breasts instead of thighs. Simply increase the cooking time to about 14-15 minutes instead.
- Regular cream cheese can be used in place of dairy free cream cheese.
- Frozen corn or canned corn will work. If it's frozen, let it thaw out to room temperature for about 30 minutes.
Favorite toppings for white chicken chili
My favorite toppings for this chili include:
- Fresh avocado
- Fresh cilantro
- Lime wedges
- Cracked black pepper
- Tortilla strips
I like to take my favorite tortillas and make fresh tortilla strips from them. It's so, so easy! 🙂
To do so, simply heat up a high-rimmed sauté pan over medium high heat for 1 minute and add enough oil to coat the bottom and come up the sides about ¼." Let that oil heat up for about 2 minutes.
You can test to see if it's ready by carefully dipping a tortilla strip and seeing if the oil surrounding it immediately starts bubbling up. If so, it's ready!
Fry tortilla strips until golden brown throughout. This will take 3-4 minutes, stirring occasionally so they cook evenly.
Remove with a slotted spoon and place on a paper towel-lined plate to absorb excess grease.
More Instant Pot soup recipes you'll love:
Instant Pot Stuffed Pepper Soup
Instant Pot Butternut Squash Soup
Instant Pot White Chicken Chili (Dairy Free!)
Equipment
Ingredients
Shredded Chicken
- 1 cup water or chicken broth
- 1 ½ pounds organic boneless & skinless chicken thighs see notes
- 2 teaspoons dried oregano
- ½ teaspoon garlic powder
- 1 tablespoon kosher salt
- ½ teaspoon black pepper
White Chicken Chili
- 1 ½ tablespoons avocado oil
- 1 small yellow onion diced
- 5 garlic cloves minced
- 8 ounces hatch green chiles
- 1 ½ teaspoons cumin
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon coriander
- ⅛ teaspoon cayenne
- 2 cans white (cannellini) beans rinsed and drained
- 1 can whole kernel corn see notes
- 1 ½ pounds shredded chicken see notes
- 16 ounces low sodium chicken broth see notes
- ½ lime juiced
- 2 teaspoons kosher salt
- 8 ounces dairy free or regular cream cheese
- ¼ cup chopped cilantro split
Topping Suggestions
- avocado
- cilantro
- tortilla strips
- lime wedges
- cracked black pepper
Instructions
Instant Pot Shredded Chicken
- Add water, chicken thighs, and spices to the Instant Pot. Give everything a nice stir.
- Put the lid on and turn valve to "Sealing" position. Set to "Manual" and "High Pressure" for 12 minutes.
- Once the time is up, let the pressure naturally release for 10 minutes.Carefully move the valve to "Venting" and let the rest of the pressure release. Shred in a stand mixer or with two forks and set aside. Rinse the Instant Pot insert and dry.
Instant Pot White Chicken Chili
- Select the "Sauté" setting on your pressure cooker, and let it heat up for about 2 minutes. Add the oil and let that heat up for 1 minute.
- Add onions and cook for about 5 minutes, stirring occasionally until they are soft. Add garlic and cook for another minute, stirring often. Add green chiles and spices. Cook for 1 more minute.
- Add in the beans, corn, shredded chicken (see note below if using raw chicken), broth, lime juice, and salt. Give everything a nice stir and hit "Keep Warm/Cancel." Place the lid on the Instant Pot, and move the valve to "Sealing." Next, press the "Manual" button and make sure "High Pressure" is selected.See my recipe below for "Shredded Chicken" or use pre-shredded chicken from the store or a Rotisserie chicken. You will cook on High Pressure for only 5 minutes!
- Once the soup is done cooking, carefully move the valve to "Venting" with a towel, and let all of the pressure release.
- Carefully remove the lid, and stir in dairy free cream cheese with a whisk. If you are using regular cream cheese, this will melt in easily.If you are using dairy free cream cheese, you may need to be more patient and break up the clumps well. Stir in 2 tablespoon of the cilantro, and taste for additional seasoning (salt and pepper.)
- Once you are done mixing, carefully ladle the soup into bowls and serve with your favorite toppings / the rest of the cilantro. I've included some ideas below.
Stovetop White Chicken Chili
- Heat up a large stockpot or Dutch oven over medium heat for about 2 minutes. Add oil and let that heat through for another minute. Sauté onions for about 4-5 minutes until soft, stirring occasionally. Add in garlic cloves and sauté for another minute, stirring often.
- Add in the spices and green chiles. Add in the beans, corn, shredded chicken, broth, and salt. Bring to a boil over medium-high heat, and then reduce to a simmer and cook for 10 minutes, stirring occasionally.
- Add lime juice and the cream cheese and whisk until cream cheese is well incorporated and no chunks remain. This may take a few minutes depending on the type of cream cheese you use. Be patient and break apart those clumps, as this will ensure the soup continues to thicken. Add lime juice and taste for additional salt and pepper.
- If you are using raw chicken, layer the chicken thighs on top of the beans and corn, and pour the broth on top. Cook at medium-high heat until it reaches a boil, and then reduce to a simmer and cook for about 15-20 minutes until chicken is cooked through (internal temperature should read 165 degrees Fahrenheit.)
- Once chicken is cooked, turn off heat and take out the thighs. When chicken is cool enough to handle, shred with two forks or shred in a stand mixer. Add the chicken back into the pot, along with the cream cheese.
- Add lime juice and the cream cheese and whisk until cream cheese is well incorporated and no chunks remain. This may take a few minutes depending on the type of cream cheese you use. Be patient and break apart those clumps, as this will ensure the soup continues to thicken. Stir in 2 tablespoon of the cilantro, and taste for additional salt and pepper.
- Ladle into bowls and serve with desired toppings / the rest of the cilantro.
Notes
- Feel free to use pre-shredded chicken or a Rotisserie chicken instead of making your own shredded chicken if you'd like.
- You can use whatever kind of broth you would like. This includes but is not limited to: chicken broth, bone broth or vegetable broth. Be aware of how much salt you are adding before tasting the soup if the broths you are using are not low sodium. It's better to start with a little and add more! 😉
- You can use chicken breasts instead of thighs. Simply increase the cooking time to about 14-15 minutes instead.
- Regular cream cheese can be used in place of dairy free cream cheese.
- Frozen corn or canned corn will work. If it's frozen, let it thaw out to room temperature for about 30 minutes.
Megan Vancam says
I've made this recipe so many times and love it but always get confused at the stove top instructions because of the repetition/duplication/mistype of instructions number 3 and 6. Otherwise, love, love, love this recipe, it's always a go to for a cold chilly day or when I'm looking to cook a big meal for guests. We swap chiles for jalapenos as that's my preference and couldn't love a chili any more than this!
Megan says
I absolutely love this recipe and have made a number of times. However, I can't figure out for the life of me how long I would need to cook if using raw chicken and not pre-cooked shredded chicken. Is it still 5 mins or longer?
Thanks so much!
Chris David says
Really delicious recipe. Yummy!!! I loved this recipe so much. It's really awesome
thank you so much! It's one of my favorites!
Megan Anderson says
One of my favorites so far! We will be making it again for sure!
Jesse Blaschke says
This is by far my favorite chili recipe. So good!
Tiffany S. says
I made this last night and my whole family enjoyed it! I only used a 4oz can of chilies…I was concerned my littles might complain about spice level, but I will for sure use the 8oz next time and think it will be fine. I didn’t drain the chicken after cooking it in the instant pot and just added the shredded chicken and broth to the chili. It was more soup like but yummy! Also, the chicken alone was so easy and delicious that I will for sure be making that again for tacos or whenever I need shredded chicken. I cooked the chicken ahead of time and then put it all together in the instant pot when it was time for dinner.
The chili ended up being a little salty, but that is my fault for using regular chicken broth (not low sodium) and not adjusting the additional salt as stated in the recipe. Next time I will make sure to use low sodium or no additional salt.
Overall, this recipes was easy and super delicious and will be on repeat at our house!
Valarie says
Made this last night was very delicious! Served with Avacado & lots of fresh cilantro. Used organic chicken breasts & shredded after cooking 15 minutes.
Very easy, nice change from my usual red beef chili. My husband & I found it a little too spicy for us so I will only add 4oz of green chiles next time. Didn’t have enough cream cheese so I did half cream cheese & sour cream. Will definitely make again Thanks!
That sounds wonderful- love all the substitutions you made. Yes, we all have different heat tolerances, for sure. My 2.5 year old eats this no problem, but my mom told me it was spicy *shrug* haha... thanks for the feedback, happy you enjoyed it!
Shanna Meyers says
This recipe is great! It’s a cold snowy day and this white chicken chili was super easy and quick in the insta pot! I will definitely be keeping this on the menu!!
Julie R. says
The White Chicken Chili has become my fam’s new favorite!! So simple to make yet packs all the flavors. I used a Dutch oven and actually made the chicken following the recipe, but on the side offering the two members in my fam that are vegetarians the option too! EVERYONE WAS HAPPY!