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Creamy White Chicken Chili

GermanInsightsByInsights Team Published Updated
Creamy White Chicken Chili

This hearty and flavorful dish is a perfect blend of tender chicken, white beans, and creamy goodness. It’s the ultimate “bowlful of comfort” that comes together quickly in an Instant Pot but tastes like it has been simmering all day.

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Servings: 6

Ingredients

The Base

  • Chicken: 1.5 lbs (approx. 700g) boneless, skinless chicken breasts or thighs
  • Beans: 2 cans (15 oz each) Great Northern beans or Cannellini beans, drained and rinsed
  • Broth: 2 cups chicken broth (low sodium preferred)
  • Chilies: 1 can (4 oz) mild diced green chilies (do not drain)
  • Corn: 1 cup frozen corn or fresh kernels (optional—skip for Keto)
  • Oil: 1 tbsp olive oil or butter

Aromatics & Spices

  • Onion: 1 medium yellow onion, diced
  • Garlic: 3 cloves, minced
  • Cumin: 2 tsp ground cumin
  • Oregano: 1 tsp dried oregano
  • Chili Powder: ½ tsp chili powder (or more for heat)
  • Salt & Pepper: To taste
  • Cayenne: A pinch (optional, for a kick)

The “Creamy” Factor

  • Cream Cheese: 4 oz cream cheese, softened and cut into cubes
  • Heavy Cream: ¼ cup heavy cream (or half-and-half)

Toppings (The Best Part!)

  • Sliced avocado
  • Tortilla chips or strips
  • Fresh cilantro, chopped
  • Lime wedges
  • Shredded Monterey Jack cheese
  • Sour cream

Instructions: Instant Pot Method

  1. Sauté: Set your Instant Pot to SAUTÉ. Add the olive oil. Once hot, add the diced onion and sauté for 3–4 minutes until softened. Add the garlic and sauté for another 30 seconds until fragrant.
  2. Deglaze: Pour in a splash of the chicken broth to deglaze the pot, scraping up any browned bits from the bottom (this prevents the “Burn” notice).
  3. Combine: Turn off the Sauté function. Add the chicken breasts (whole), drained beans, green chilies, corn (if using), cumin, oregano, chili powder, salt, pepper, and the remaining chicken broth. Stir gently.
  4. Pressure Cook: Secure the lid and set the valve to SEALING. Cook on HIGH PRESSURE (Manual/Pressure Cook) for 15 minutes.
  5. Release: Once the timer beeps, let the pressure release naturally for 10 minutes, then do a Quick Release for any remaining pressure.
  6. Shred: Remove the chicken breasts to a plate or cutting board. Shred the meat using two forks.
  7. Make it Creamy: While the chicken is out, switch the Instant Pot back to SAUTÉ (Low or Normal). Stir in the cubed cream cheese and heavy cream. Whisk constantly until the cream cheese melts completely into the broth.
  8. Finish: Return the shredded chicken to the pot. Let it simmer for 2–3 minutes to heat through and thicken slightly. Squeeze in the juice of half a lime before serving.

Instructions: Stovetop Method

  1. Heat oil in a large pot or Dutch oven over medium-high heat. Sauté onion until translucent (5 mins), then add garlic for 1 minute.
  2. Add chicken breasts, beans, chilies, corn, spices, and broth. Bring to a boil.
  3. Reduce heat to low, cover, and simmer for 20–25 minutes until chicken is cooked through and tender.
  4. Remove chicken, shred it, and return it to the pot.
  5. Stir in the cream cheese and heavy cream. Simmer uncovered for 5–10 minutes until thickened and creamy.

Chef’s Tips

  • Make it Keto: To adapt this for a low-carb/Keto diet, omit the beans and corn. You can substitute cauliflower florets for bulk, or simply double the amount of chicken.
  • Thicker Chili: If you prefer a thicker stew consistency, you can blend about ½ cup of the beans before adding the cream, or create a slurry with 1 tbsp cornstarch and water and add it during the final sauté step.
  • Spice Level: This recipe is generally mild. For more heat, add a diced jalapeño during the sauté step or increase the cayenne pepper.

Want to explore more healty recipes? Check out our Healthy Dinner Ideas like Sticky Chicken Rice Bowls and so on.

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