Light and Creamy White Chicken Chili (Stove-top or Instant Pot)
This delicious white chicken chili is a great soup to come home to on a cold day. It pleases all the palates at our family dinner table–except my non-bean eater…but I bet she will get over that food aversion in the next couple years. The milk and sour cream balance out the fire from the green chilis, so it isn’t too hot for the littles. I love this dish because it is so quick and easy to make and it feeds 10 people. Serve this with my Gluten-free corn bread or my Hearty Corn Bread to round out the meal. Stay warm this winter!
Light and Creamy White Chicken Chili
Instant Pot or Stove top Healthy White Chicken Chili for 12 people
Servings 10
Ingredients
- 2 Tablespoons Canola Oil
- 1 pound Boneless chicken breast cut into 1/2 inch pieces
- 1 large Red Bell Pepper chopped
- 1 Cup Onions chopped
- 4 cloves Garlic minced
- 5 cans Great Northern Beans 15 ounces each
- 2 Cups Chicken Broth
- 8 ounces Chopped Green Chili Peppers canned
- 2 teaspoons salt
- 2 teaspoons Cumin
- 2 teaspoons Oregano
- 1 teaspoon Pepper
- 1/4 teaspoon Cayenne Pepper
- 2 Cups Sour Cream
- 1 Cup Milk 2%
Toppings
- 1 Cup Fresh Cilantro chopped
- 2 Cups Cheddar Cheese shredded
Instructions
Stove Top Directions
- In a large stockpot, heat the oil over medium heat. Add the thawed chicken, onion, and bell pepper. Cook, stirring occasionally, for 1-2 minutes, until the onion starts to soften. Add the minced garlic and cook for another 60 seconds.
- Add all but 2 cups of beans, broth, chiles, salt, cumin, oregano, pepper and cayenne. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
- In a separate bowl, mash the reserved 2 cups of beans with a pastry blender. Add back into the pot and stir until soup has thickened.
- Remove from the heat; stir in the sour cream and milk. Serve with fresh cilantro and cheese.
Instant Pot Directions
- (This is a great method for Potluck or Buffet-style meals.) On the [Saute] setting, heat the oil over medium heat. Add the thawed chicken, onion, and bell pepper. Cook, stirring occasionally, for 1-2 minutes, until the onion starts to soften. Add the minced garlic and cook for another 60 seconds.
- Add all but 2 cups of beans, broth, chiles, salt, cumin, oregano, pepper and cayenne. Bring the mixture to a simmer and cook, uncovered, (still on the saute setting) for 15 to 30 minutes.
- In a separate bowl, mash the reserved 2 cups of beans with a pastry blender. Add back into the pot and stir until soup has thickened.
- Change the setting to [Keep Warm] and stir in the sour cream and milk. Keep it on this setting until you are ready to serve. Top with fresh cilantro and cheese.
