White Bean Chicken Chili
This creamy, filling White Bean Chicken Chili is loaded with protein and all the fall comfort you could possibly want! Easy to prep and great for leftovers, this is a recipe you’ve got to try!
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Servings: 6 servings
Calories: 233kcal
Ingredients
- 2 tbsp olive oil
- ½ white onion, chopped
- 2 cloves garlic
- 1 tsp cumin
- ½ tsp salt
- ½ tsp oregano
- ½ tsp coriander
- ¼ tsp paprika
- ¼ tsp chili powder, optional
- 1 15.5 oz can great Northern beans, drained
- 1 15.5 oz can cannellini beans, drained
- 1 14.5 oz can diced tomatoes, not drained
- 3 cups chicken broth
- 1 cup frozen corn
- 2 oz cream cheese, cut into cubes
- 3 cups cooked chicken, shredded or cubed into bite sized pieces
- cilantro, avocado, cheese, tortilla chips, for serving
Instructions
- To start, heat a large pot on medium-high heat on the stove. Heat 2 tbsp olive oil and saute ½ white onion until translucent. Once the onions soften, add 2 cloves garlic and saute for another minute until fragrant.
- Next add 1 tsp cumin, ½ tsp salt, ½ tsp oregano, ½ tsp coriander, ¼ tsp paprika, ¼ tsp chili powder and saute for another minute or so until fragrant.
- Add 1 15.5 oz can great Northern beans, 1 15.5 oz can cannellini beans, 1 14.5 oz can diced tomatoes, 3 cups chicken broth, and 1 cup frozen corn. Stir, then cover the pot, stirring occasionally, until the combination comes to a simmer.
- Once the chili is warm, keep it on the heat and add 3 cups cooked chicken. Stir until the chicken warms through.
- Turn the heat to low, then add 2 oz cream cheese stirring until the cream cheese melts into the broth.
- Remove from the heat. Serve by topping with cilantro, avocado, cheese, tortilla chips, etc. Enjoy!
Instant Pot Instructions
- Start by turning your Instant Pot to the saute feature. Add 2 tbsp olive oil and ½ white onion. Stir for about 4 minutes or so, until the onions turn translucent and start to soften. Once the onions soften, add 2 cloves garlic and saute for another minute until fragrant.
- Next add 1 tsp cumin, ½ tsp salt, ½ tsp oregano, ½ tsp coriander, ¼ tsp paprika, ¼ tsp chili powder and saute for another minute or so until fragrant.
- Turn your Saute feature off, and add 1 15.5 oz can great Northern beans, 1 15.5 oz can cannellini beans, 1 14.5 oz can diced tomatoes, 3 cups chicken broth, and 1 cup frozen corn.
- Set the Instant Pot to Manual for 5 minutes. Once the pressure cooker has completed its time, do an Instant Pressure Release.
- Remove the lid from the Instant Pot and stir in 2 oz cream cheese until it completely melts into the chili. Then add 3 cups cooked chicken again, and stir to combine. You can add the chicken right out of the fridge, and it will warm up once it sits in your chili for a few moments.
- Serve by topping with cilantro, avocado, cheese, tortilla chips, or nothing! Enjoy!
Video
Notes
Recipe Copyright The Domestic Spoon. For educational or personal use only.
- Onion: You can use red onions if you want a very sweet onion flavor, or garnish with fresh red onions for a fresh bite!
- Beans: You can use any white beans. I recommend at least two kinds in order to offer a variety of textures in the chili.
- Frozen Corn: You could use canned corn if you prefer.
- Cooked Chicken: You can use any cooked chicken you have on hand whether it’s rotisserie, grilled or even canned.
- If you prefer your chili a bit thicker I suggest mashing some of the beans before adding them. This helps them break up into the broth and create a thicker consistency.
- After you turn the heat to low, stir in the cream cheese a little at a time so it melts smoothly without curdling. The low heat is enough to blend it in perfectly.
- Adjust your liquid preferences here! I like a soupier chili, so I added more broth. My husband prefers his chili thicker, so sometimes I will add less to make it a chunkier soup.
Nutrition
Serving: 1serving | Calories: 233kcal | Carbohydrates: 9g | Protein: 20g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 64mg | Sodium: 716mg | Potassium: 307mg | Fiber: 1g | Sugar: 1g | Vitamin A: 232IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 2mg
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