Instant Pot White Chicken Chili (Dairy Free!)
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.
Servings 6
Calories 506kcal
Equipment
Ingredients
Shredded Chicken
- 1 cup water or chicken broth
- 1 1/2 pounds organic boneless & skinless chicken thighs see notes
- 2 teaspoons dried oregano
- 1/2 teaspoon garlic powder
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper
White Chicken Chili
- 1 1/2 tablespoons avocado oil
- 1 small yellow onion diced
- 5 garlic cloves minced
- 8 ounces hatch green chiles
- 1 1/2 teaspoons cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon coriander
- 1/8 teaspoon cayenne
- 2 cans white (cannellini) beans rinsed and drained
- 1 can whole kernel corn see notes
- 1 1/2 pounds shredded chicken see notes
- 16 ounces low sodium chicken broth see notes
- 1/2 lime juiced
- 2 teaspoons kosher salt
- 8 ounces dairy free or regular cream cheese
- 1/4 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 tbsp 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 tbsp 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.
Nutrition
Calories: 506kcal | Carbohydrates: 38g | Protein: 42g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 85mg | Sodium: 2732mg | Potassium: 481mg | Fiber: 11g | Sugar: 2g | Calcium: 169mg