When the temperature dips and comfort food calls, this creamy, gently spiced white chicken chili delivers big flavor without weighing you down. Packed with tender chicken, zesty green chiles, and a cozy blend of spices, it’s a high-protein bowl that keeps the beans in check—so you get satisfying comfort with fewer carbs. Whether you love the set-it-and-savor-it ease of the Instant Pot or the classic rhythm of stovetop simmering, this is the kind of chili that wins over family and friends at first spoonful.
Two Foolproof Ways to Cook It
Choose the cooking method that fits your schedule—both turn out rich, flavorful chili you’ll want on repeat.
Instant Pot white chicken chili for deeper infusion
Pressure cooking at low pressure lets the beans, spices, broth, and green chiles mingle in record time, delivering a broth that tastes like it simmered all afternoon. While it’s not dramatically faster overall, the flavor payoff is impressive and remarkably consistent.
Stovetop white chicken chili for classic, hands-on simmering
If you love to stir and season as you go, the stovetop method is wonderfully straightforward. The gentle simmer coaxes out warmth from cumin and oregano while keeping the chicken chunky and tender.
Ingredients at a Glance
(Ingredient overview only; use your preferred measurements.)
- Cooking oil (olive or vegetable)
- Onion and minced garlic
- Ground cumin and dried oregano (Mexican oregano is especially nice)
- Ground cayenne pepper (adjust for heat preference)
- Diced green chiles with their juices
- Chicken stock or broth (low-sodium recommended)
- White beans, undrained (pinto, navy, or cannellini all work)
- Chicken base or bouillon (optional boost)
- Boneless, skinless chicken breasts (or diced leftover chicken or turkey)
- Fresh cilantro (optional)
- Salt and freshly ground black pepper
- For serving: grated cheese and Green Tabasco or your favorite hot sauce (optional)
How to Make It
(Method summary below; follow your usual timing and measurements.)
Instant Pot Method
- Build the flavor base: Use Sauté (medium) to soften chopped onion in a bit of oil until it’s lightly browned. Stir in garlic for about a minute.
- Toast the spices: Add cumin, oregano, and a pinch of cayenne; warm them briefly to bloom the flavors. Stir in the diced green chiles.
- Pressure cook the broth and beans: Pour in chicken stock, add the undrained white beans, and a little chicken base if using. Lock the lid and cook on Low Pressure for about 20 minutes. Allow a short natural release, then quick release the rest.
- Sear and shred the chicken: While the Instant Pot works, brown the chicken in a separate nonstick pan with a splash of oil until just cooked through. Let it cool briefly, then shred into bite-size chunks. Browning adds great texture and helps the chicken hold its shape.
- Finish and simmer: Open the Instant Pot, add the shredded chicken, and switch to Sauté (low) for 10–15 minutes to thicken and meld. Season with salt, pepper, and a few dashes of hot sauce to taste. Stir in chopped cilantro right before serving.
Stovetop Method
- Sear the chicken first: In a heavy skillet, cook chicken strips in a little oil until just cooked through and barely browned. Cool, then shred into chunky pieces.
- Sweat the aromatics: In a large soup pot, sauté onion in oil until golden at the edges; add garlic and cook briefly.
- Layer spices and chiles: Stir in cumin, oregano, and cayenne to bloom; add the green chiles with their juices.
- Add broth and beans: Stir in chicken stock, undrained white beans, and optional chicken base. Bring to a gentle simmer and cook for about 30 minutes, uncovered or partially covered, stirring now and then.
- Finish with chicken: Add the shredded chicken and simmer another 10–15 minutes. Adjust seasoning, splash in hot sauce if you like heat, and fold in cilantro right at the end.
Which Beans Work Best?
You have options, and they all behave a bit differently:
- Pinto beans lend a slightly earthy, creamy body that fits white chili beautifully.
- Navy beans are mild and silky, letting the chicken and green chiles shine.
- Cannellini beans are larger and meaty, a great pick if you like a heartier bean texture.
Use what you have, or mix two types for a nuanced bite. Leaving the beans undrained adds body and helps create that craveable, lightly creamy broth.
Carbs, Protein, and Making It Lighter
This recipe skews protein-forward with plenty of chicken and a modest amount of beans. A typical serving lands around 15 net carbs with approximately 26 grams of protein, making it a smart, satisfying choice for cooler nights. Want to go even lower on carbs? Reduce the beans a bit and increase the chicken or turkey—the chili will stay thick and comforting while trimming the net carb count.
Shortcut Swaps and Flavor Boosters
- Leftover poultry: Swap in cooked chicken or turkey. Add it near the end and simmer briefly so it stays in hearty pieces rather than shredding into strings.
- Herb upgrade: Mexican oregano adds a citrusy, peppery note that pops in white chili.
- Heat control: Dial cayenne up or down, and pass Green Tabasco at the table for customizable warmth.
- Toppings that shine: A handful of grated cheese melts into the broth, and a squeeze of lime, cilantro, sliced jalapeño, or a spoonful of avocado salsa takes it over the top.
Meal Prep, Storage, and Reheating
If you love planning ahead, this white chicken chili is made for weekend meal prep. It reheats beautifully and the flavors deepen by day two.
- Refrigerator: Store in airtight containers for 4–5 days.
- Freezer: Cool completely and freeze up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stovetop or in the microwave, adding a splash of broth if it thickens. Taste and refresh with a pinch of salt, pepper, and a squeeze of lime.
Instant Pot or Stovetop: Which Should You Choose?
Both deliver excellent results. The Instant Pot shines when you want deep flavor infusion with minimal stirring, while the stovetop offers a little more control over texture as it simmers. If you’re using leftover poultry, either method works—just keep the final simmer short so the meat stays juicy.
Answers to Common Questions
Is the Instant Pot faster?
Total cook times are similar, but the Instant Pot method concentrates flavors quickly and consistently, which many cooks love for weeknights.
Do I need to drain the beans?
No. Using the canning liquid helps thicken the chili and adds starchy body. If you prefer lower sodium, choose low-sodium beans and broth.
Can I cook the chicken directly in the pot?
Browning the chicken separately helps it stay in satisfying pieces and adds extra savoriness. If you skip browning, add the chicken late and simmer just until cooked to prevent stringy shreds.
Why This Matters
White chicken chili is the kind of flexible, crowd-pleasing recipe that solves dinner on busy nights and still feels special on weekends. You can tailor the heat, switch up the beans, use leftover poultry, and pick your cooking method—without sacrificing comfort, protein, or flavor. Keep this one in your cool-weather rotation, and you’ll always have a dependable, delicious way to warm up the table.
