by Meg 6 Comments
This white chicken chili is the perfect dump-and-go Instant Pot meal for a busy weeknight. It’s full of flavor, but still mild enough to be kid-friendly. Dinner doesn’t get much easier (or better) than this!
Raise your hand if you have virtually ZERO motivation to cook in the summer time. Pick ME! We’re too busy having wild summer adventures to think about daily responsibilities…like dinner. And yet, somehow six o’clock rolls around and the little people start to expect food to show up on the table. Hmmm…
Plus, it’s just too darn hot. Last weekend it got up to 95 degrees! Yikes! No one should have to turn on the oven on blistering hot days like that.
Okay, so what does all that have to do with theSOUP pictured above?!?!? Well, it just so happens that this white chicken chili, despite what you might think, is a perfect summer meal. Especially if you make it in the Instant Pot.
Related:How I overcame my fear of the Instant Pot: 5 must-know tips to get you cooking like a pro
I don’t know what it is about me and soup in the summertime. Last July I shared my favorite taco soup (also an easy Instant Pot recipe), and this summer I’ve got chili on the menu.
Not just any chili though…white chicken chili.
It’s creamy.
It’s completely customizable.
It’s full of flavor, but not too spicy.
And it’s beyond easy to make. Seriously.
Just dump a handful of ingredients along with some spices in your pot, and let it cook. At the last minute, stir in some creamy goodness and top it with your favorite extras for a simply delicious weeknight meal. It’s a 30 minute meal from start to finish.
It’s also really adaptable.
For example, last week I went to the store specifically to buy the ingredients to make this soup (and photograph it to share with you!). It was late afternoon (my tired time of day), traffic had already gotten busy (blech), and I had all three kids in tow, but I was determined to make this for dinner…so to the store we went.
Sometimes I’m a glutton for punishment.
Anyhow, we survived the store and eventually got everyone back home. I started dumping cans of beans and corn in the Instant Pot and was feeling quite triumphant about life…until I started putting away groceries and couldn’t find the whipping cream I had bought.
I looked in the fridge…on the counter…in the pantry (just in case; I can’t trust my brain these days)…it was nowhere. I went back out to the car and looked under the seats. Nope. I asked the kids…they were no help. I still have no idea what happened, but apparently the ONE item I really went to the store to buy did not make it home with me. All of my impulse buys were safe and sound though…grrr.
However, as a result of my frustrating grocery trip, I can now tell you that you can confidently sub milk for cream in a pinch, and you can also use plain Greek yogurt instead of sour cream.
Here’s to looking on the bright side.
And here’s to delicious (and EASY) dinners…which you should go make now.
Enjoy!
Note: If you don’t have an IP, you can make this easily on the stove top. Just saute the first few ingredients as described in step one. Add remaining ingredients (except sour cream and whipping cream) and bring to a boil. Reduce heat to medium low and simmer for 15-20 minutes. Mix in creams, and serve with desired toppings.
This is a fabulous recipe for using up leftover cooked chicken (like rotisserie chicken). That’s actually what I used for the batch I photographed to share with you all. It worked like a charm and made the recipe just that much easier!
INGREDIENTS:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 1/2 medium onion, chopped
- 1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
- 1 can (15 1/2 ounces each) Great Northern beans, rinsed and drained
- 1 can (15 1/2 ounces each) Pinto beans, rinsed and drained
- 1 can (15 ½ ounces each) corn, rinsed and drained
- 1 can (14 1/2 ounces) chicken broth (about 1 3/4 cups)
- 1 can (4 ounces each) chopped green chiles
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- ½ cup sour cream (or plain Greek yogurt)
- 1/2 cup whipping cream (or milk)
- Fresh cilantro, for garnish (optional)
- Shredded cheese, tortilla chips, avocado, lime, other toppings (optional)
DIRECTIONS:
- Set IP to saute. Heat the oil. Add the chicken, onion, and garlic powder (or fresh garlic, if using). Cook, stirring occasionally, for 1-2 minutes, until the onion starts to soften (it’s okay if the chicken isn’t cooked all the way; it will cook more in the next step). Note:If you’re using pre-cooked chicken (like rotisserie chicken), don’t add the chicken yet. Just saute the onion and garlic in oil.
- Add the beans, corn, broth, chiles, salt, cumin, oregano, pepper and cayenne. Stir to mix. (Add pre-cooked chicken now, if you haven’t already added it)
- Using manual HIGH setting, set the IP for 6 minutes. Make sure the valve is set to “sealing” and the top is secured.
- When the timer goes off, you can quick release or natural release. Once lid can be removed, stir in the sour cream and cream.
- Serve immediately with other toppings of choice, if desired.
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