White Chicken Chili

White chicken chili - why is it called white? It's more of a greenish beige? I guess that doesn't sound too appetizing 😛 I love this chili! I first had it a restaurant a million years ago, give or take. I was like, umm...I have GOT to make this. My youngest daughter loves this, I'd venture a guess and say this is likely in the top 5 favs of what I make.

White chicken chili is one of those recipes I feel like are easy to customize how you like it. You like it spicy, use jalapenos instead of chilis. Like pinto beans instead of white beans? No problem, swap em' out! I've mentioned this before, but I always shred my own cheese from the block because it melts better and honestly, tastes better in my opinion!

I use a pressure cooker to make it fast and all in one pot! I have a crockpot version of a instant pot, and I love it! I found it on sale one year and it was cheaper than the instant pot so I gave it try and was so happy with it! I especially love the sauté option which is what I use for this recipe.

White Chicken Chili

Delicious, tender chicken in a hearty chili with beans, cheese, and topped with tortilla chips. A perfect weeknight meal. Comes together fast with the assistance of a pressure cooker!

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Soup

Cuisine Mexican

Servings 8

Equipment

• 1 pressure cooker I use a crockpot version, but an instant pot or any other quick cooker will work!

Ingredients

  

• 1.5 lbs chicken breast
• 1 4oz can diced chilis see notes
• 1 11oz can tomatillos, crushed
• 1 medium onion, diced
• 2.5 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1.5 teaspoon Mexican oregano can sub regular oregano
• 4 cloves garlic, minced
• 1 teaspoon black pepper
• 2 cups chicken broth
• 4 cans white chili beans, blend 1 can see notes
• 1 cup heavy cream can use whole or 2% milk too
• 1 cup freshly shredded monetary jack or pepper jack cheese
• 1 tablespoon lime juice
• garnish with cilantro, lime wedge, sour cream, hot sauce/jalapenos, tortilla chips

Instructions

 

• In pressure cooker, place the chicken breasts, chilis, and tomatillos. If your pressure cooker has it, use the poultry button for 15 mins. Otherwise, pressure cook on high for 15 mins. Use the quick release, remove the chicken, dice or shred and set aside. Take the chilis and tomatillos and either blend them or use the immersion blender to blend them. Add them back to the pressure cooker.
  1.5 lbs chicken breast, 1 4oz can diced chilis, 1 11oz can tomatillos, crushed
• Using the sauté/brown function on your pressure cooker, add the onion to the chilis and tomatillo, stir well. Add the seasonings, still well. Cook for about 5-7 minutes until the onions are softened.
  1 medium onion, diced, 2.5 tablespoon ground cumin, 1 tablespoon ground coriander, 1.5 teaspoon Mexican oregano, 4 cloves garlic, minced, 1 teaspoon black pepper
• Add the broth and beans, stir well to incorporate.
  2 cups chicken broth, 4 cans white chili beans, blend 1 can
• Pour in the cream (or milk). Once it bubbles, add in the cheese. Stir until melted and fully incorporated. Stir in the lime juice. Salt and pepper to taste.
  1 cup heavy cream, 1 cup freshly shredded monetary jack or pepper jack cheese, 1 tablespoon lime juice
• Add the chicken back to the pot and stir to combine, serve in bowls and garnish with cilantro, lime wedge, sour cream, hot sauce/jalapenos, tortilla chips.

Notes

NUGGETS OF KNOWLEDGE

Chili Beans - We find these beans are amazing for this chili. You can definitely use plain white beans though! We like our chili with lots of beans, if it's too beany for you, decrease to 3 cans total. 

Chilis - I tend to like things mild, so I use these fire roasted mild chilis. You can use spicy chilis, jalapenos, habanero - whatever you like for the spice level you like!

Keyword beans, chicken, chilis, cumin, homemade soup, instant pot, white beans, white chicken chili