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Instant Pot White Chicken Chili
Ingredients
  • 2 tbsp of olive oil
  • 1 large poblano pepper, diced and de-seeded (you can use two if you wish - it’s not spicy)
  • 4 tbsp of salted butter, divided in half
  • 1 large Spanish onion, diced
  • 1 tbsp of crushed garlic
  • 2 to 3 lbs of chicken tenders, breasts or thighs (I used tenders), cut into bite-sized pieces
  • 7 oz can of roasted green chiles (these aren’t spicy)
  • 1 cup of salsa verde (green salsa that’s usually mild in spice. I like the Goya brand for this)
  • Juice of 1 lime
  • 4 cups of chicken broth (I use 4 tsp of Chicken Better Than Bouillon 4 cups of water)
  • 1 tsp of seasoned salt
  • 1 tsp pepper
  • 1 tsp chili powder
  • 2 tsp ground cumin
  • Two 15.5 oz cans of white beans of your choice (Cannellini, Great Northern or Navy work well), drained and rinsed
  • 3 tbsp of cornstarch  3 tbsp of water, mixed together to form a cornstarch slurry
  • ¼ cup of sour cream
  • subheading: Optional for a richer chili:
  • 10 oz package of frozen corn
  • 1 to 2 cups of shredded Monterey Jack cheese
  • 1 to 2 tbsp of Chili Better Than Bouillon
  • Fresh cilantro, for garnish
  • You can also skip the roasting step altogether if you wish BUT it really brings out the flavor in the peppers which impacts the end-result flavor of the Chili)
  • As always, Chili is always better the next day once refrigerated and the flavors come together and congeal, so feel free to make it ahead of time!
  • If you want a thicker Chili, simply double the cornstarch slurry.
  • “No tomatoes in this Chili?!” Nope! That’s part of what differentiates this White Chili from a traditional Red Chili! But you can always feel free to add some if you wish!
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