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A creamy white chicken chili served in a white bowl, garnished with chopped cilantro and a squeeze of lime, with shredded chicken, beans, and spices visible, accompanied by a spoon and a rustic wooden background.

White Chicken Chili Recipe

  • Author: Maria
  • Total Time: 20 minutes (pressure cook) or 6-8 hours (slow cooker)
  • Yield: 6 servings 1x
  • Diet: Gluten-Free, Nut-Free, Whole30

Description

Discover the ultimate healthy comfort food with this White Chicken Chili Recipe, perfect for quick weeknight dinners or weekend gatherings. This hearty, flavorful soup combines tender chicken, beans, corn, and spices in a satisfying and nutritious dish that’s easy to prepare using an Instant Pot or slow cooker. Enjoy a nutritious twist on classic chili with this easy-to-make, protein-rich, and gluten-free recipe.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 can (15 oz) great northern beans or cannellini beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 4 cups chicken broth
  • Juice of 1 lime
  • Salt and pepper to taste
  • Optional toppings: shredded cheese, cilantro, avocado slices, sour cream

Instructions

  1. Start by dicing the chicken into bite-sized pieces. In your Instant Pot or crockpot, sauté the diced onion and garlic until fragrant, about 2-3 minutes. Add the chicken pieces and cook until lightly browned on all sides.
  2. Stir in the spices—cumin, chili powder, smoked paprika, oregano—and cook for an additional minute to toast the spices. Add the beans, corn, and chicken broth, mixing well.
  3. For slow cooker, transfer everything and cook on low for 6-8 hours. For Instant Pot, set to ‘Soup’ or ‘Manual’ high pressure for 10 minutes; once done, release pressure naturally.
  4. Open the lid and stir in lime juice. Adjust seasonings with salt and pepper. Serve hot with optional toppings such as shredded cheese, cilantro, avocado, or sour cream.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze in freezer-safe containers for up to 3 months. Reheat on the stove or microwave.
  • This chili pairs well with cornbread or tortilla chips for a complete meal.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes (pressure cook) or 6-8 hours (slow cooker)
  • Category: Soups & Stews
  • Method: Pressure Cooking, Slow Cooking
  • Cuisine: Mexican-Inspired

Nutrition

  • Serving Size: 1 bowl (about 1.5 cups)
  • Calories: 250 Kcal
  • Sugar: 4g
  • Sodium: 800mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 8g
  • Protein: 22g
  • Cholesterol: 70mg

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Find it online: https://recipeswonders.com/white-chicken-chili-recipe/