Instant Pot White Chicken Chili
Easy Instant Pot White Chicken Chili is a creamy and delicious soup recipe that's both gluten free and dairy free. It's made with beans, corn, chicken, and plenty of spices, and then topped with cilantro, avocado and tortilla strips, making it incredibly filling, too.
Servings: 6
Calories: 389kcal
Ingredients
- 30 oz. great northern beans drained and rinsed
- 2 cups frozen corn
- ½ cup yellow onion diced
- 2 garlic cloves minced
- 4 oz. hatch green chiles
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ¼ teaspoon black pepper plus more to taste
- 1 lb. boneless skinless chicken breast or thighs
- ½ cup plain cream cheese regular or dairy-free
- 1 ¼ cup chicken broth
toppings:
- 2 tablespoon lime juice
- cilantro, avocado, jalapeño, tortilla chips
Instructions
- Add the beans to your Instant Pot, then add the corn on top of them. Next, add the onion, garlic, green chilies, and spices, then lay the chicken on top of those. Add the cream cheese in small chunks (about 5-6 chunks), then pour the chicken broth on top.
- Close the lid, making sure the valve on top is in the "seal" position. Pressure cook for 15 minutes, then natural release for 10 minutes before manually releasing. NOTE: the Instant Pot takes about 10 minutes to come to pressure.
- Remove the chicken and place it on a cutting board, then use two forks to shred it. Meanwhile, give the soup a good stir, making sure the cream cheese has completely melted. Then, add the chicken back into the Instant Pot and stir everything together.
- Add the optional toppings and enjoy!
Notes
*Calories are per serving and are an estimation
*Store leftovers in a sealed container in the refrigerator for up to 4 days. NOTE: when you reheat the soup, you'll have to add extra broth, because most of it will get absorbed by the beans in the refrigerator. Reheat soup in a saucepan over the stove with extra broth until it's warmed to your liking.
STOVETOP OPTION: To make this on the stovetop instead, follow these instructions:
- Heat oil in a large pot over medium heat, then add the onion and sauté for 4 minutes. Then, add the garlic and spices and sauté for 1 minute.
- Add the beans, corn and chicken, then bring the soup to a boil. Reduce heat to a simmer and simmer for 15-20 minutes or until the chicken is cooked and can easily be shred with a fork.
- Remove the chicken to a cutting board and shred it. Then, add in the cream cheese and whisk until it's mostly melted. Add the chicken back in, stir and enjoy with your toppings of choice!
Nutrition
Calories: 389kcal | Carbohydrates: 47g | Protein: 31g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 69mg | Sodium: 803mg | Potassium: 1114mg | Fiber: 12g | Sugar: 1g | Vitamin A: 399IU | Vitamin C: 19mg | Calcium: 139mg | Iron: 4mg