Confession: I’ve been eating this White Chicken Chili recipe pretty consistently for over a year, but it’s just getting on the blog now because it’s SO good I’ve eaten it all before I could take a good picture. I changed up my strategy and ate a bowl first, this time, and then started photographing. You can thank me later, once you’ve made your own bowl of this creamy, zesty soup.
It’s really starting to get into fall weather here in Boston and I just made a big pot of this chili to enjoy with some cornbread last week. I ate leftovers for days and definitely wasn’t mad about it. I throw everything in my Instant Pot in the morning and set it to cook while I’m at work, and come home to only 10 more minutes of prep before dinner is ready. Nothing beats a huge pot of chili being a few minutes away from ready when you come home from a long day. I use the slow cooker function on my Instant Pot, you can use a regular slow cooker, or I’m sure cook for longer on the traditional stovetop (try it and tell me how it goes!).
Did I mention this recipe can be done in THREE simple steps? 1. Throw everything in your slow cooker (or Instant Pot, using the slow cooker function) and cook 2. Add creaminess 3. Top with delicious toppings….and then, EAT! Other than dicing an onion, this soup really couldn’t be easier than throwing things into a bubbling pot of goodness. There is nothing I love more than a little bit of cream cheese in something (see: Instant Pot Mashed Potatoes or Tortellini Soup with Spinach and Mushroom) to get that tangy, creamy flavor just right. Top off the chili with literally anything you want - avocado, cheese (duh), or some jalapenos if you like spice (not me!)
White Chicken Chili
Makes 4 servings
Other recipes with these ingredients: Cream cheese: Instant Pot Mashed Potatoes or Tortellini Soup with Spinach and Mushroom // Cilantro: Grilled Mexican Street Corn Soup or Crispy Chicken Lettuce Wraps with Peanut Sauce
Prep time: 10 minutes before + 10 minutes after
Cook time: 5 hours using slow cooker function
Total Time: 20 minutes active prep, 5 hours 20 minutes total
1 lb boneless skinless chicken breasts, sliced in half height-wise
1 medium yellow onion, diced
3 garlic cloves, minced
3 cups chicken broth
1 15-oz. can of whole kernel corn, drained
1 15-oz. can of Great Northern Beans, drained
2 tsp salt
1/2 tsp black pepper
1 tbsp cumin
1 tsp oregano
2 tsp chili powder
1/2 cup cream cheese, about 1/2 block, diced
1 cup milk, half & half, or cream - This is flexible, I just pick based on what other meal’s I’m making that week!
Toppings: cilantro, sliced avocado, dollop of sour cream, shredded Mexican cheese, sliced jalapenos
Gluten Free Friendly
Not dairy-free, vegan, or vegetarian friendly
PUT IT ALL IN THE SLOW COOKER/INSTANT POT
1. Add 1 lb chicken breasts, 1 diced medium yellow onion, 3 cloves minced garlic, 3 cups chicken broth, can of drained corn, can of drained Great Northern Beans, 2 tsp salt, 1/2 tsp black pepper, 1 tbsp cumin, 1 tsp oregano, and 2 tsp chili powder to your slow cooker or Instant Pot. Cook 5 hours on Slow Cooker setting on *low* heat.
MAKE IT CREAMY!
2. Once your chicken is fully cooked, after about 5 hours on low, shred the chicken breasts in the pot using two forks and add 1/2 cup diced cubes of cream cheese and 1 cup milk, half & half, or cream to the slow cooker. Whisk to incorporate, continuing to cook on low for about 10 more minutes. Taste and add more spices and/or salt & pepper to taste.
3. Once the chili has become creamy and thickened, add toppings: cilantro, sliced avocado, dollop of sour cream, shredded Mexican cheese, and/or sliced jalapenos and enjoy!
Storing & Extra Ingredients
STORING - Store in the fridge for up to 5 days in an airtight container.
LUNCH TOMORROW - As I’ve said, this is a great recipe to make a big batch of in your slow cooker and have leftovers on hand - especially for a cozy lunch at work on a cold fall day! Make sure your containers are leak-proof.
EXTRA INGREDIENTS - Use up the rest of your cream cheese in my favorite Instant Pot Mashed Potatoes or Tortellini Soup with Spinach and Mushroom. Have a cilantro-themed week with a few of my favorite cilantro recipes: Grilled Mexican Street Corn Soup, Crispy Chicken Lettuce Wraps with Peanut Sauce, or my Coconut Lime Shrimp.