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It’s chili season and we are kicking it off with a change from traditional red chili with white Cream white chicken chili is a great alternative to a red chili sauce. It’s loaded with Tex-Mex flavors and is ready in less than 40 minutes.
Why We Love This Recipe
- This recipe is super simple – one pot, add ingredients, cook, serve. It doesn’t get any easier!
- This chili recipe is a nice change to the traditionalr red chili and while we love red chili, it brings a whole new dimention to our weeknight chili routation.
- It taste like it’s been cooking for hours. But by using a pressure cooker, it’s ready in less than an hour.
Ingredients
Let’s Make Instant Pot/Pressure Cooker White Chicken Chili
- Set pressure cooker on saute.
- Add olive oil, diced onion and diced jalapeno.
- Saute for 3-4 minutes.
- Slice corn off the cob, add it to the pressure cooker, and saute for another 2-3 minutes.
- Rise the beans in cool water and add them to the pressure cooker.
- Add spices and chicken breast.
- Break cream cheese into pieces with your fingers and add it on top of the chicken.
- Set the pressure cooker to 15 minutes with a 10-minute natural release.
- When the pressure cooker is down, carefully remove the chicken breasts.
- Place them in a large bowl.
- Using 2 forks, shred the chicken and return the shredded chicken to the pressure cooker.
- Serve hot chili from the pressure cooker bowl.
Add Garnishes
This recipe is versatile and allows you to “make it your own” by adding all types of garnishes.
Oven-Baked Tortilla Strips
One of our favorite garnishes to add to this chili are oven-baked tortilla strips which are super easy to make.
- Preheat oven to 350°.
- Slice 3-4 large corn torillas into strips.
- Spread them out on a cookie sheet and drizzle with olive oil and sprinkle with salt.
- Bake for 10-15 minutes or until they turn brown and crispy.
Krazy Kitchen Mom Tips
- This recipe makes great leftovers. Just store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the chili in a microwave-safe dish, cover loosely with a paper towel and microwave 30 seconds at a time until hot.
- Serve this chili with a side of cornbread to make a whole meal. Don’t have time to make cornbread? No worries, buy cornbread muffins at your grocery store in the bakery department.
More KKM Tex-Mex Inspired Recipes
- Layered Taco Dip Platter
- Huevos Rancheros Breakfast Tostadas
- Fresh Homemade Pico de Gallo
- Apple Cider Magarita
- Cranberry Margarita
- Baked Turkey Empanadas
Instant Pot/Pressure Cooker White Chicken Chili
Cream white chicken chili is a great alternative to a red chili sauce. It's loaded with Tex-Mex flavors and is ready in less then 40 minutes.
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Servings: 6
Ingredients
- 1 lbs chicken breast or thighs
- 2 15 oz. cans of white beans
- 1/2 diced onion
- 1 diced jalapeno – seeds and ribs removed leave the seeds and ribs if you want the chili very spicy
- 1 teaspoon chili powder
- 16 oz. chicken broth
- 2 oz. cream cheese
- 1 tbsp extra virgin olive oil
- 3 cups corn
Garnishes
- fresh lime slices
- tortilla chips
- sour cream
- fresh cilantro
- pepitas or other nuts
Instructions
- Set pressure cooker on saute.
- Add olive oil, diced onion and diced jalapeno.
- Saute for 3-4 minutes.
- Slice corn off the cob, add it to the pressure cooker and saute for another 2-3 minutes.
- Rise the beans in cool water and add them to the pressure cooker.
- Add spices and chicken breast.
- Break cream chesse into peices with your fingers and add it on top of the chicken.
- Set the pressure cooker to 15 minutes with 10-minute natural release.
- When pressure cooker is down, carefully remove the chicken breasts. Place them in a large bowl.
- Using 2 forks, shred the chicken and return the shredded chicken to the pressure cooker. Serve hot chili from the pressure cooker bowl.
Notes
Krazy Kitchen Mom Tips
- This recipe makes great leftovers. Just store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the chili in a microwave-safe dish, cover loosely with a paper towel, and microwave 30 seconds at a time until hot.
- Serve this chili with a side of cornbread to make a whole meal. Don’t have time to make cornbread? No worries, buy cornbread muffins at your grocery store in the bakery department.
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