White Chicken Chilli
User Reviews
5
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
6
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Calories
391 kcal
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Course
Main Course
White Chicken Chilli
Description
This White Chicken Chilli starts by sautéing onions in olive oil, then lightly browning diced chicken breast. Garlic and spices including cumin, oregano, and cayenne pepper are added for flavor. White beans such as cannellini or garbanzo and corn kernels contribute texture and mild sweetness while jalapeño introduces heat. Chicken stock creates the broth base.
Simmering allows the chicken to cook fully and flavors to develop, resulting in a moderately thick chili with tender chicken pieces and soft beans. Optional mashing of some beans can thicken the stew. The Instant Pot version follows a similar ingredient sequence, cooking under pressure for faster results.
This chili pairs well with garnishes like fresh herbs or sour cream and can be a wholesome main meal especially during cooler weather. For convenience, cooked chicken can be used by skipping the browning step.
Instant Pot cook time refers only to pressure cooking; additional time is needed to reach and release pressure.
Ingredients
Regular version:
- 1 tablespoon olive oil
- 1 cup onion 1 medium onion diced, frozen, diced
- 450 g chicken breast boneless skinless, chopped, 1 lb
- 0.5 tsp garlic minced
- 2 tsp cumin ground
- 1 teaspoons oregano dried
- 0.5 tsp cayenne pepper
- 2 X 400g tins white bean cannellini or garbanzo beans, 14.5 oz cans
- 90 g corn kernel 1/2 cup
- 1 jalapeño or to taste, small, chopped
- 710 ml chicken stock 3 cups
Instant Pot version:
- 1 tablespoon olive oil
- 1 onion or medium onion diced, frozen, diced
- 450 g chicken breast boneless skinless, chopped, 1 lb
- 415 ml chicken stock 1.75 cups
- 0.5 tsp garlic minced
- 2 tsp cumin ground
- 1 teaspoons oregano dried
- 0.5 tsp cayenne pepper
- 2 X 400g tins white bean cannellini or garbanzo beans, 14.5-ounce cans
- 90 g corn kernel 1/2 cup
- 1 jalapeño or to taste, small, chopped
Instructions
Regular version:
- Heat the olive oil in a pot and sauté the onions for 5 mins until softened.
- Add the chicken and cook stirring occasionally for up to 5 mins until it is lightly browned.
- Stir in the garlic, and spices and fry for 30 secs until fragrant.
- Add the beans, corn, jalapeno and chicken stock, bring to a boil, reduce the heat to low and simmer, about 20 mins or until the chicken is cooked through. Then adjust seasoning.
- (optional step) You can mash some of the beans with the back of a spoon to thicken the chilli if you prefer.
- Garnish and serve.
Instant Pot version:
- Set your Instant Pot to Sauté and add in the olive oil until hot.
- Add in the onions and sauté for 5 mins until softened.
- Add in the chicken and cook, stirring occasionally for up to 5 mins until it is lightly browned.
- Add in the stock and quickly deglaze the inner pot (by scraping the bottom with a wooden spoon) in case anything is stuck on.
- Add the rest of the ingredients ending with the beans (on top). Do not stir.
- Cover your Instant Pot, set the vent to seal, select the manual setting and set the timer to 5 mins, and let the chilli cook under high pressure until done.
- When done let the pressure release naturally.
- (optional step) You can mash some of the beans with the back of a spoon to thicken the chilli if you prefer. Or you can sauté the chilli for a few mins if you want it thicker.
- Garnish and serve.
Notes
- To use cooked chicken, skip browning and add it with other ingredients to simmer.
- When using an Instant Pot, note the pressure cook time excludes time to pressurize or release pressure.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Calories | 391kcal | 20% |
| Carbohydrates | 45g | 15% |
| Protein | 31g | 62% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 51mg | 17% |
| Sodium | 295mg | 12% |
| Potassium | 849mg | 18% |
| Fiber | 11g | 44% |
| Sugar | 9g | 18% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 7.3mg | 8% |
| Calcium | 88mg | 9% |
| Iron | 5.1mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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