Are you tired of the same old dinner routine and wish you could whip up something comforting without the hassle? Whether you’re a seasoned Instant Pot pro or just looking to expand your culinary horizons, our Easy White Chicken Chili recipe is the perfect way to bring some Southwest flavors into your home. We will even share a kitchen life hack sure to make your life easier.
Instant Pot: More Than Just Pressure Cooking
Before we get started, let’s talk about the versatility of the Instant Pot. Did you know it can be used as a slow cooker, too? That’s right, this all-in-one kitchen appliance can truly do it all. Have you ever experimented with its different settings on the Instant pot, like the slow cook function we’re about to use for our delicious white chicken chili?
A Perfect Recipe for Any Season
While this recipe is a winner year-round, it’s particularly sought-after during the fall season. The warmth of the spices and the creamy goodness of the chili make it an ideal comfort food for those chilly autumn nights. But don’t let that stop you from enjoying it whenever you please!
The Origin of White Chicken Chili
White chicken chili has its roots in the Southwest, where the combination of tender chicken, creamy goodness, and zesty spices has been warming hearts for generations. Now, you can bring this tradition right into your kitchen with our simple recipe.
A One-Pot Wonder
One of the best things about this white chicken chili is that it’s a one-pot meal. Minimal cleanup? Yes, please! Plus, it’s incredibly easy to make, even when you don’t have any meat thawed out. We’re about to show you!!!!
Let’s Get Cooking
Ingredients:
• 3-4 chicken breasts (frozen or thawed)
• 1 1/2 cups of water
• 1 Tbls cumin powder
• 1 Tbls garlic powder
• 1 Tbls chili powder
• 1 Tbls black pepper
• 1 Tbls paprika
• 2 cans (16 oz) cannellini beans (not rinsed)
• 1 can (15.25 oz) sweet kernel corn (not drained)
• 1 can (10 oz) Old El Paso Green (Verde) or Red Enchilada Sauce (this is why mine is more red in color vs the white)
• 1 can (7 oz) Old El Paso mild green chilies, diced
• 20 oz water
• 1 package (8 oz) cream cheese
Instructions:
1. Preparing the Chicken
• If using frozen chicken breasts, place them in the Instant Pot with 1 1/2 cups of water. Seal the lid, select the manual setting, adjust to high heat, and set the timer to 20 minutes.
• If using thawed chicken breasts, simply put them in the Instant Pot and select the chicken setting. Let the Instant Pot do its magic. Once the timer goes off for either scenario, perform a quick release.
2. Shred the Chicken Effortlessly
• For a time-saving kitchen hack, leave the chicken and water in the Instant Pot and use beaters on medium speed to shred the chicken. Alternatively, a fork works just fine.
3. Add the Flavors
• Now, it’s time to spice things up! Add cumin powder, garlic powder, chili powder, black pepper, and paprika to the shredded chicken.
4. Add the Goodies
• Toss in the cannellini beans, sweet kernel corn, Old El Paso Green Enchilada Sauce, mild green chilies, and 20 ounces of water.
5. Creamy Finish
• Place the cream cheese in the pot and give everything a good stir to break down the cream cheese. You can cube it if you prefer.
6. Slow Cook to Perfection
• Select the slow cook setting, put the lid on, and let your chili simmer for 4 hours. Before serving, stir well to ensure the cream cheese is fully blended in.
Make It Your Own
Feel free to get creative with your white chicken chili! Consider adding toppings like corn chips, guacamole, shredded cheese, or salsa to customize your bowl.
Join Our Culinary Journey
We hope you enjoyed this mouthwatering white chicken chili recipe. If you’d like more tasty recipes and kitchen tips, be sure to follow our blog and share this post with your fellow food enthusiasts. Let’s embark on a culinary adventure.
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