Let Me Tell You About This White Chicken Chili

Okay, so you know those recipes that somehow end up on your meal plan so often the page in your notebook starts looking worn? That’s this chili, at least around my house. I mean, I first cooked it on a snowy Tuesday, half hoping it would warm up the place, half just stalling instead of folding laundry. Accidentally discovered you can toss everything in and—bam—dinner that practically makes itself. My son once called it “the soup that makes me feel lucky,” which is frankly the nicest thing he’s said about my food (unless frozen pizza counts). I still have no clue what it’s supposed to mean. Anyway.

Why You’ll Love This Chili, If You Like Good Things

I make this on nights when the air feels like soup, or when I open the fridge and spot that leftover rotisserie chicken (waving like a white surrender flag). My family goes crazy for this because it’s creamy, spicy (you can totally dial that back), and it’s hands-off mostly, apart from, like, opening cans. My brother-in-law tried to cook it on the stovetop once and turned it into what he called “chicken bean surprise”—not recommended. Oh, and it’s the one pot meal that hasn’t let me down yet (jinxing it now, probably).

Here’s What You Need to Make It Happen

2-3 boneless skinless chicken breasts (or thighs—I use whatever’s lurking in the freezer)
1 large onion, diced (sometimes I cheat with pre-chopped frozen—don’t judge)
3 cloves garlic, minced (or a big squeeze of that garlic paste; it all works)
2 cans (15oz each) Great Northern beans, drained and rinsed (cannellini are fine, or even pinto if that’s what’s on hand; my grandma swore by “Bush’s” but honestly, store brand is fine!)
1 can (4oz) diced green chiles (if you like it hotter, go wild)
1 tsp ground cumin
1 tsp dried oregano
1 tsp chili powder (optional—I usually sneak some in)
1/2 tsp black pepper (give or take, I eyeball it)
2 cups chicken broth (sometimes I use water plus a bouillon cube—it’s okay!)
1 cup frozen corn (fresh is fancy, canned is lazy; I’m usually lazy)
1/2 cup sour cream (or Greek yogurt if you’re feeling virtuous)
1/2 cup cream cheese, cut into cubes (if you forget to soften it, just toss it in—it melts eventually)
Salt to taste

So, How Do We Actually Cook This?

Start by tossing the chicken (yes, straight in, no need to dice), onion, garlic, beans, chiles, cumin, oregano, chili powder, pepper, and broth into the Instant Pot. If it looks crowded, well, that’s normal.
Give it a quick stir if you like (sometimes I just forget and it still turns out alright), then set your Instant Pot to Pressure Cook on High for 15 minutes. (It’ll take maybe another 10 or so to come up to pressure—helpful if you’re, I don’t know, doing a sock-matching marathon.)
Once it beeps, let the pressure release naturally for about 10 minutes (Or use quick release if you’re feeling antsy—just keep a towel nearby, trust me). And here’s where I usually sneak a taste of the broth. If it doesn’t make you do a happy little dance, add a pinch more salt.
Open the lid, remove the chicken (tongs make you feel official), and shred it up with two forks or just chop on a board if you’re not into pulling meat apart—no one’s judging, well, maybe my older sister.
Pop the chicken back in, then add the corn, cream cheese, and sour cream. Give it all a stir; don’t worry if the cream cheese looks all weird and gloopy at first, it smooths out after a minute or two. On second thought, use the sauté setting for a couple minutes to help it along if you’re impatient.
Taste again. Actually, I find it works better if you wait five minutes before you season because the flavors get friendlier with time. Salt if needed.
Ladle it into big bowls, pile on whatever toppings suit your fancy—me, I like extra cilantro and tortilla strips.

Stuff I Figured Out the Hard Way

If you add the dairy before pressure cooking, you’re going to end up with a weird curdled mess. Learned that one the slow way.
The leftovers (if you have any) taste better the next day, no joke. Something about magic beans? Anyway.
If you forget the corn, nobody even notices—well, unless your youngest is obsessed with it. Mine is.
Don’t add too much broth or you’ll have more of a soup than a chili—though I’ve had worse problems.

If You Want to Tinker (Variations)

I’ve swapped the chicken for turkey (post Thanksgiving panic), added more beans instead of meat for a veggie version, and, once—regrettably—tossed in kale because I thought it’d get me more goodness points. Spoiler: even my dog wasn’t interested. Oh! You can use fire-roasted corn for a bit more fancy flavor. Also, toss in a jalapeño if you’re feeling bold (or reckless? I’m not your mom).

What You Need—and What I Used Instead

Instant Pot (or any electric pressure cooker; my neighbor borrowed mine once so I cooked it on the stove, just simmer longer and check often, works okay but more babysitting).
Chopping board & knife (a big one if you dislike onion tears everywhere)
Tongs, but forks work too. I’ve even used salad servers in a pinch. Not proud of that moment.

How to Store Leftovers (If You Get Any)

Just toss any leftovers in an airtight container. Stays good in the fridge for 3 days—though honestly, in my house it never lasts more than a day! You can freeze it too, but the texture gets a bit wonky when you reheat (the dairy, maybe? I just eat it cold, honestly). Try these tips for freezing soup—super useful if you like batch cooking.

How I Like Serving It (And Maybe You Will Too)

I go heavy on toppings: shredded cheddar, fresh cilantro, sliced jalapeños, and a big ol’ dollop of sour cream. My sister-in-law crumbles nacho cheese Doritos on hers; you do you. If you have cornbread, it’s a top-tier combo, but sometimes we just rip up tortillas and call it a day. (Here’s a killer cornbread recipe I’ve loved.)

Things I Wish I Knew (Pro Tips, Sorta)

I once tried using frozen chicken breast without thawing. It technically worked, but took about twice as long to shred—and the chicken kinda reminded me of cafeteria food. So, yeah, thaw it if you remember.
If you rush adding the cream cheese, you might end up with surprise lumps—which my kid loves but my partner does not.
Don’t skip tasting the broth after you pressure cook. The flavors sometimes need a pinch more salt (or a shake of hot sauce) and it’s way easier to fix now than in your bowl.

Burning Questions from Actual Humans (Probably My Friends)

Can I use rotisserie chicken instead? Totally! Just chop or shred it and add after pressure cooking, so it doesn’t vanish into mush.

What if my Instant Pot gives me the burn notice? Honestly, it’s only happened to me once when I didn’t stir the bottom at all. Just open, give it a really good mix, and try again. Or add a splash more broth.

Can I make this in a slow cooker? Yep, though it takes way longer (6 hours on low-ish?). Just chuck it all in, except for the dairy, and add that at the end. More time for scrolling, less time watching pots.

Is this super spicy? Not really, unless you go wild with jalapeños or extra chiles. My mom, who thinks ketchup is too spicy, eats it just fine.

Do the leftovers freeze well? Kind of! The beans get a touch mealy, but I still eat it. My neighbor freezes hers in mason jars (dangerous if you overfill and they crack—ask me how I know…)

Speaking of jars, real quick—does anyone else vaguely remember when every dish got stored in a recycled peanut butter jar, or is my family the only oddballs?

Anyway, if you need more Instant Pot tricks, I really like A Pressure Cooker Kitchen. Their troubleshooting guide is a lifesaver (or at least a dinner-saver).

Let me know if you give this a whirl and if you add anything wild (or secretly swap Greek yogurt for sour cream—I won’t tell!).