Most of the recipes I write are either a product of much trial and error or being in a mood to do anything other than cooking. Yes, even the biggest foodies sometimes feel like taking a night off. I have fond memories of throwing this recipe together for my Easy White Chicken Chili: 3 Ways many years ago. It is exactly as the name says… EASY.
When Easy Weeknight Meals are a Must…
As simple as basic ingredients and choosing how you want to prepare it. On the stove, or set it and forget it in the slow cooker or Instant Pot. It’s perfect for those “lazy” nights when you crave something warm and comforting. Need to feed a crowd? Just double it and use a larger soup pot. It also makes great leftovers if you have a busy week.
It’s freezer friendly if you need to cook ahead and makes an awesome meal prep to eat throughout the week for a hot lunch. No matter which way you serve it, I am sure it will be a favorite for years to come.
What You’ll Need:
Chicken Thighs- I almost always use boneless skinless chicken thighs in this chili. They have so much more flavor, but if you prefer chicken breast, that will work too.
Pinto Beans- Fresh or canned. I have tested both and fresh is best, but canned works just fine. Don’t love pinto beans? Swap it out in equal amounts for all or any combination of white hominy, sweet corn, white beans, or even kidney beans!
Onion & Garlic- I like to use a sweet white onion & plenty of garlic for this mild chili. The recipe calls for 2 cloves of minced garlic, but you can add more if you like or you can use 1/4 teaspoon of garlic powder per 2 fresh cloves.
Green Salsa- This is an important ingredient. It is where we have control of the quality of flavors and have control of the heat level. Pick a salsa that you know tastes great on it’s own. Choose mild, medium, or hot and that will start to determine how far the heat goes.
Chicken Broth- For convenience, grab a carton from the grocery store. I have used homemade broth or bouillon powder, all of them work great.
Spices- Salt to taste, cumin to add a little smokiness, and cayenne if you want to turn up the heat.
Large Stockpot, 6 qt. Slow Cooker, or Instant Pot- Use a large stockpot, especially you make a double batch. I have also used my Instant Pot on the sauté setting. It works great if you need to free up the stove and it’s the perfect solution for potlucks, camping, or traveling.
TIP: Use the keep warm feature on your Instant Pot if you are having guests for dinner. Just be sure to use a glass lid.
How to Cook Fresh Pinto Beans for your Chili…
Sort 2 cups of dried beans the day before you need them. Soak in about 8 cups of cool water (add 1 teaspoon of baking powder, optional) for at least 8 hours or overnight. Drain and rinse.
I cook my beans with 6 cups of cold water and 1 bay leaf in my Instant Pot pressure cooker for 15-20 minutes. Natural release for at least 20 minutes.. You can also cook them on the stove top in a Large Stockpot with 8-10 cups of water. Bring to a boil, then reduce heat and simmer until tender (about 2 hours). Use about 4 cups of the cooked beans and reserve the rest for another meal or toss them all in.
Three Ways to Prepare? Yes Please!
1. Stovetop Simmering: No need for kitchen gadgets? Go with the stovetop. Sauté onions and garlic until fragrant, then toss in some chopped chicken thighs. Add the broth, beans, and the rest of your spices. Simmer, stir, and enjoy, in about 30 minutes, you’ll have a pot of white chicken chili to enjoy.
2. Slow Cooker Slowdown: Craving a set-it-and-forget-it approach? Your slow cooker is the way to go if you love shredded chicken. Toss in all the ingredients except the beans, crank it to HIGH, and let the cooker do it’s thing. Come home to the aroma of chili, ready to ladle into bowls for a cozy, stress-free dinner. Perfect for busy weeknights or lazy Sundays.
3. Instant Pot Magic: Time is tight? No worries! The Instant Pot is your best bet. Throw everything in the pot (remember, raw chicken here!), hit a button, and watch the pressure build. In under 30 minutes, you’ll have a piping hot pot of chili, ready to go before you can clean up and set the table. Instant gratification doesn’t get much better than this.
But wait, there’s more! The great thing about this white chicken chili lies in its versatility. Swap chicken for lean chicken breast or turkey, try with different beans like Great Northerns or Cannellini. Don’t love beans, try white hominy or sweet corn. Experiment with the heat level and swap out the cayenne for chili powder. Feeling fancy? Use homemade broth or green salsa. Top it with shredded cheese, fresh cilantro, or crunchy tortilla strips… the possibilities are endless!
Want to make it creamy?
Get that cream cheese ready! Add a block of cheese. Cut it into large cubes and stir it in after it is done cooking on the stove and let it melt in for about 5-10 minutes. If you are using the slow cooker or Instant Pot, add it at the very end when you toss beans. Again, just let it melt in. Adjust any seasonings to taste. It’s as simple as that!
Garnishes & Sides
- Shredded Cheese: Monterrey Jack, Pepper Jack, Cheddar… take your pick!
- Fresh Chopped Cilantro
- Diced Avocado
- Crushed Tortilla Chips: This one is my favorite. Just place some tortilla chips in a Ziploc bag and break them up. Sprinkle on top with your other garnishes. Great for a party or chili bar!
- Limes
- Bread: Cornbread, French Bread, Potato Bread, Sourdough, or dinner rolls made my Master Butter Dough.
Looking for more CHILI & SOUP recipes? Check these out!
Mississippi Pot Roast Chili: 2 Ways
Instant Pot Shredded Beef Chili
One-Pot Marry Me Chicken Noodle Soup
If you try my Easy White Chicken Chili: 3 Ways or any of my other recipes, comment & rate below.
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Easy White Chicken Chili: 3 Ways
Equipment
- 1 Large Stockpot, 6 quart Slow Cooker, or Instant Pot
Ingredients
- 1 tablespoon neutral or olive oil, if cooking on the stove
- 6-8 boneless, skinless chicken thighs, whole for slow cooker/instant pot. Cut into bite sized pieces if cooking on the stove.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- 1/4-1/2 teaspoon cayenne, to taste
- 1 cup green salsa
- 4 -15.5 ounce cans pinto beans*, drained, see notes below
- 4 cups chicken broth
- salt & pepper, to taste
FOR CREAMY WHITE CHICKEN CHILI: (OPTIONAL)
- 1 8-oz block of cream cheese, cut into large cubes
- additional seasonings as needed, to taste
Toppings: (optional)
- cilantro, chopped
- cheese, shredded
- tortilla chips, crushed
- avocado, diced
- lime wedges
Instructions
Stove Top
- Heat up the oil in your stockpot over medium heat. Sauté chopped onions for a few minutes (until they start to soften).
- Add the cut pieces of chicken and cook for about 5 minutes.
- Stir in the garlic, cumin, oregano, cayenne, salsa, drained beans, and broth.
- Salt & pepper to taste, if needed. Simmer for 10-15 minutes then serve with the toppings of your choice.
Slow Cooker
- Add the whole chicken thighs, salsa, broth, onion, and spices. Cook on high for 4-6 hours. Chicken breast may take longer than thighs so it can be shredded.
- After it has cooked, shred the chicken with a fork and add the drained beans. Salt & pepper to taste as needed.
- Cook on high for one more hour. Serve with your favorite toppings.
- FOR CREAMY WHITE CHICKEN CHILI: add one block of cream cheese (cubed) after it is done cooking at the same point that you add the beans. Let it melt in for 5-10 minutes and stir until combined.
Pressure Cooker/Instant Pot
- Add the whole chicken thighs, salsa, broth, onion, and spices. Pressure cook on high for 25 minutes. Chicken breasts will need to cook for 35 minutes for it to shred properly.
- After 25 minutes, slow release the pressure then shred the chicken with a fork. Add the drained beans. Salt & pepper to taste as needed.
- Cook on saute mode for 10-15 minutes to heat the beans through. Serve with your favorite toppings.
FOR CREAMY WHITE CHICKEN CHILI:
- Add one block of cream cheese after it is done cooking at the same point that you add the beans. Let it melt in for 5-10 minutes and stir until combined.
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