Description
Hearty White Chicken Chili delights families with rich southwestern flavors packed into a quick, comforting meal. Creamy beans, tender chicken, and zesty spices combine for a satisfying dinner you’ll crave again and again.
Ingredients
Scale
Proteins:
- 2 large chicken breasts
Beans and Vegetables:
- 15 ounces (425 grams) black beans, drained and rinsed
- 15 ounces (425 grams) white beans, drained
- 1 medium onion, chopped
- 15 ounces (425 grams) corn with juice
- 10 ounces (284 grams) Rotel diced tomatoes with green chilis (with their juice)
Seasonings and Additional Ingredients:
- 1/2 cup chicken broth or stock
- 1 teaspoon chili powder, or to taste
- 1 teaspoon cumin powder
- 0.4 ounces (11 grams) packet ranch dip or dressing mix
- 8 ounces (226 grams) package cream cheese, cut into 6 pieces
Instructions
- Arrange raw chicken breasts at the bottom of the Instant Pot, creating an even base layer.
- Layer black beans, white beans, diced onions, corn, Rotel tomatoes, and chicken broth over the chicken, ensuring all ingredients are evenly distributed.
- Sprinkle chili powder and cumin across the mixture, then generously scatter ranch dip mix for enhanced flavor profile.
- Strategically place cream cheese chunks across the top of the ingredients, allowing them to melt and integrate during cooking.
- Securely lock the Instant Pot lid and program to high pressure, cooking for precisely 20 minutes to guarantee tender chicken and melded flavors.
- After cooking completes, permit natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
- Extract chicken breasts and thoroughly shred using two forks, returning the meat to the pot and gently folding into the chili mixture.
- Stir thoroughly to ensure even distribution of shredded chicken and integrated ingredients.
- Ladle hot chili into serving bowls, garnishing with fresh cilantro and creamy avocado slices for added texture and brightness.
- Accompany with crisp tortilla chips or serve atop fluffy baked potatoes for a complete, satisfying meal.
Notes
- Use boneless, skinless chicken breasts for the most tender and easy-to-shred meat texture.
- Experiment with different bean varieties like kidney or pinto beans for added complexity and nutrition.
- Customize the heat level by choosing mild or spicy Rotel tomatoes and adjusting chili powder quantity.
- For a lighter version, substitute cream cheese with Greek yogurt or low-fat cream cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 19 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 65 mg