White Chicken Chilli

pot of white chicken chili recipe garnished with radishes next to a white towel

You will looove this warming and comforting White Chicken Chilli recipe.

Course Main

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 391kcal

Author Bintu Hardy

Ingredients

Regular version:

1 tablespoon olive oil
1 cup frozen diced onions 1 medium onion diced
450 g (1 lb) boneless skinless chicken breasts, chopped
0.5 tsp minced garlic
2 tsp ground cumin
1 teaspoons dried oregano
0.5 tsp cayenne pepper
2 X 400g tins (14.5 oz cans) white beans like cannellini beans or garbanzo beans
90 g (1/2 cup) corn kernels
1 small jalapeño chopped or to taste
710 ml (3 cups) chicken stock

Instant Pot version:

1 tablespoon olive oil
1 frozen diced onions or medium onion diced
450 g (1 lb) boneless skinless chicken breasts, chopped
415 ml (1.75 cups) chicken stock
0.5 tsp minced garlic
2 tsp ground cumin
1 teaspoons dried oregano
0.5 tsp cayenne pepper
2 X 400g tins (14.5-ounce cans) white beans like cannellini beans or garbanzo beans
90 g (1/2 cup) corn kernels
1 small jalapeño chopped or to taste

Instructions

Regular version:

Heat the olive oil in a pot and sauté the onions for 5 mins until softened.
Add the chicken and cook stirring occasionally for up to 5 mins until it is lightly browned.
Stir in the garlic, and spices and fry for 30 secs until fragrant.
Add the beans, corn, jalapeno and chicken stock, bring to a boil, reduce the heat to low and simmer, about 20 mins or until the chicken is cooked through. Then adjust seasoning.
(optional step) You can mash some of the beans with the back of a spoon to thicken the chilli if you prefer.
Garnish and serve.

Instant Pot version:

Set your Instant Pot to Sauté and add in the olive oil until hot.
Add in the onions and sauté for 5 mins until softened.
Add in the chicken and cook, stirring occasionally for up to 5 mins until it is lightly browned.
Add in the stock and quickly deglaze the inner pot (by scraping the bottom with a wooden spoon) in case anything is stuck on.
Add the rest of the ingredients ending with the beans (on top). Do not stir.
Cover your Instant Pot, set the vent to seal, select the manual setting and set the timer to 5 mins, and let the chilli cook under high pressure until done.
When done let the pressure release naturally.
(optional step) You can mash some of the beans with the back of a spoon to thicken the chilli if you prefer. Or you can sauté the chilli for a few mins if you want it thicker.
Garnish and serve.

Notes

To use cooked chicken instead, omit the step where you brown the chicken and instead add the cooked chicken to the next step.

Instant Pot users: Please note 5 mins is the time it cooks under pressure in the Instant Pot. This does not take into account the time it takes to come to pressure or the time it takes to release the pressure.

Nutrition