Easy White Chicken Chili: 3 Ways
This amazing chicken chili is the perfect one pot meal for those nights when you need something quick.
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.
Notes
Nutritional Values and servings are estimates only.
*For fresh pinto beans: 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.
Don't like pinto beans? Try these: white hominy, sweet corn, great northern, cannellini, or even kidney beans.
Nutrition
Calories: 147kcalCarbohydrates: 4gProtein: 17gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 83mgSodium: 717mgPotassium: 328mgFiber: 1gSugar: 3gVitamin A: 266IUVitamin C: 2mgCalcium: 30mgIron: 1mg
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