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This creamy and satisfying white chicken chili recipe is a weeknight lifesaver when you need something quick, hearty, and healthy without sacrificing rich flavor. Packed with tender shredded chicken, two kinds of beans, and zesty green chilies, this healthy chicken chili instant pot option delivers a protein packed meal in under an hour with just 35 minutes of prep and 45 to 60 minutes of hands off cooking. Whether you want easy macro friendly recipes or are searching how to make chicken chili in Instant Pot, this flavorful white chicken chili has you covered for both nutrition and convenience.
I first whipped up this vibrant white chicken chili for a chilly Sunday when our favorite football team had just lost, and it instantly brought comfort back to the day. Since then, it has become our go to for macro friendly dinners that please the whole family, especially since you can adapt the spice level and toppings for everyone's taste. I love that this chili is filled with high protein ingredients and always delivers a warming, indulgent feel even though it fits into a healthy eating plan.
Gather Your Ingredients
- Extra virgin olive oil for white chicken chili: Infuses veggies with subtle richness and a heart healthy boost; avocado oil also works for a higher smoke point if cooking at higher heats
- Small yellow onion: Brings sweet, aromatic depth to the chili base; always select firm, fresh onions for the best results
- Fresh garlic cloves: Creates warm, layered flavor and complexity; garlic powder can be used for convenience but fresh provides the best aroma
- Low sodium chicken broth: Keeps the chili light and lets the chicken's flavor shine; for added protein, use bone broth or opt for boxed broth for speed
- Canned diced green chilies: Add bright, tangy flavor with just a hint of heat; use mild or hot as preferred to manage spice levels
- Ground cumin and dried oregano: Provide earthy, herbal complexity; fresh herbs may be used to boost freshness
- Cayenne pepper and paprika: Deliver warmth and gentle smokiness; adjust to taste if you like more or less spice
- Fresh lime juice: Balances the creamy chili with acidity; squeeze over the top at the end to brighten flavors
- Salt and freshly cracked black pepper: Essential for bringing out all the other flavors; be sure to taste and adjust seasoning at the end
- Great northern beans: Offer smooth, creamy body; cannellini or navy beans are excellent substitutes if those are on hand
- Sour cream or plain Greek yogurt: Adds a luscious texture; Greek yogurt increases protein and lowers calories
- Corn kernels: Provide natural sweetness and crisp bursts of texture; both fresh and frozen corn are suitable here
- Cooked shredded chicken: Makes this chili hearty and satisfying; rotisserie chicken is a big time saver, but leftover grilled chicken gives extra depth
- Optional garnishes (cilantro, shredded cheese, avocado, tortilla chips): Enhance flavor, color, and crunch; choose based on preference or dietary needs
How to Make White Chicken Chili
- Sauté the Aromatics for Maximum Flavor:
- Heat extra virgin olive oil in a large five to six quart pot set over medium high heat. Add the chopped yellow onion and cook for three to five minutes, stirring occasionally until it softens and turns slightly translucent. Toss in the minced garlic and sauté another thirty seconds, just until fragrant. This creates a deeply savory and aromatic base that anchors the entire chili's flavor profile.
- Simmer the Broth with Spices:
- Pour in the low sodium chicken broth, diced green chilies, ground cumin, cayenne, paprika, dried oregano, and a healthy squeeze of lime juice. Season lightly with salt and black pepper. Bring to a gentle simmer and let it bubble uncovered for ten minutes so the broth develops a rich aroma and the spices fully bloom, setting a vibrant tone for the remaining ingredients.
- Prepare and Add the Beans and Corn:
- Drain and rinse your great northern beans well to remove excess sodium. Mash or puree one can using a fork or blender, as this will naturally thicken the chili. Stir both the whole and mashed beans along with the corn into the simmering pot, and cook for another fifteen to thirty minutes, stirring every few minutes and watching as the mixture thickens and the colors become more pronounced.
- Finish with Shredded Chicken and Creamy Base:
- Remove the pot from the heat when the chili achieves a creamy consistency and the vegetables are tender. Mix in the sour cream or Greek yogurt and fold in the cooked shredded chicken. Gently stir to combine and allow the mixture to rest five minutes, so everything is evenly heated and the dairy does not curdle.
- Serve and Garnish:
- Ladle steaming chili into bowls and top with a variety of garnishes such as cilantro, shredded cheese, avocado slices, and tortilla chips for added crunch. For a fresh finish, give each bowl a little extra squeeze of lime juice and serve immediately for cozy comfort or bring it to room temperature for picnics and summer gatherings.
One of the first times I made this white chicken chili, I tried using shredded rotisserie chicken for convenience and was amazed by how much juicier and more flavorful it turned out compared to basic poached chicken. Now, I always reach for a store bought rotisserie chicken when prepping this recipe ahead, and it saves so much time that my family is always thankful for. This hearty, creamy chili has become a staple when I want a healthy lunch or dinner that is truly satisfying but still fits our macros.
Smart Swaps and Variations
Customizing this creamy white chicken chili is simple with a few ingredient swaps and adjustments. Trade out great northern beans for cannellini or navy beans for an even smoother texture, or black beans if you want a southwestern twist. To make this a keto chicken chili instant pot meal, skip the corn and add extra chicken or some riced cauliflower instead. For dairy free diets, use a plant based yogurt and skip the cheese garnish, creating a totally allergy friendly dinner option.
How to Store and Reheat White Chicken Chili
After the white chicken chili has cooled to room temperature, transfer portions to airtight containers and store in the refrigerator for up to four days. For longer storage, ladle the chili into freezer safe bags or containers and lay them flat in the freezer to save space, holding well for up to three months. When reheating, gently warm the chili on the stovetop over medium low heat, stirring and adding a splash of broth if needed to restore creaminess; for microwaving, use a medium power setting and stir halfway through to avoid dairy separation.
What to Serve with White Chicken Chili
White chicken chili stands alone beautifully but shines with a few classic sides. Pair with warm corn muffins or buttery cornbread for dipping and soaking up extra broth. A crisp, leafy green salad tossed in tangy citrus vinaigrette balances the rich chili, while a chili bar with toppings like avocado, shredded cheese, and chips adds fun for gatherings and family dinners. For a heartier meal, serve over cooked quinoa or brown rice and pair with sparkling lime water or a light Mexican lager for a refreshing finish.
Nutritional Benefits
This white chicken chili is loaded with high quality protein from shredded chicken and Greek yogurt, fitting seamlessly into macro friendly and healthy high protein meal plans. Beans add valuable fiber and complex carbohydrates to boost fullness, while keeping the recipe naturally gluten free and budget friendly. Choosing Greek yogurt instead of sour cream reduces saturated fat and adds calcium and probiotics to support digestive health—all in a warming one bowl meal.
Recipe Success Tips
If your chili thickens more than you like, just add extra chicken broth gradually until it reaches your desired consistency. For instant pot white chicken chili, set the “Soup” or “Chili” function at high for twelve minutes with a natural release to keep chicken juicy and achieve the perfect creamy texture. Always let the chili cool slightly before stirring in sour cream or yogurt to avoid curdling, and remember to season at the very end when all flavors are developed.
This white chicken chili recipe is my top pick for quick, high protein family dinners that never get boring thanks to endless seasonal swaps and creative toppings. Enjoy all the creamy comfort with none of the guilt, and let your favorite combinations make it truly yours.
Common Questions About This Recipe
- → Can I use rotisserie chicken for this dish?
Yes, using rotisserie chicken is a great time-saving option. Simply shred the cooked chicken and add it at the end to warm through.
- → Can this be made in an Instant Pot?
Absolutely! Sauté onion and garlic, then add remaining ingredients except sour cream and chicken. Use the soup function, then stir in chicken and sour cream after cooking.
- → Is it possible to make this dairy-free?
You can substitute plain Greek yogurt with a dairy-free yogurt or use a cashew cream for similar creaminess.
- → How can I make this dish spicier?
Increase the cayenne pepper or use hot green chilies to add more heat. Serve with extra jalapeños if desired.
- → What toppings go well with this chili?
Popular options include chopped cilantro, shredded cheese, avocado slices, and tortilla chips for added crunch.