White Bean Chicken Chili

This is the white bean chicken chile recipe you've been looking for! I love doing this one in my Instant Pot, but it is just as easy on the stove top - instructions for both options are below.

Makes: 4-6 servings

Ingredients

1-2 lb chicken breast

1 white onion, diced

1 can corn, NOT drained

1 (14.5 oz) can white cannellini beans, drained & rinsed

1 (14.5 oz) can black beans, drained & rinsed

1 (14.5 oz) can fire roasted tomatoes

1 (4 oz) can green chiles

1 cup chicken broth

1 tsp chili powder

1 tsp cumin

3 tsp ranch seasoning

1 block (8 oz) cream cheese, cut into 6 chunks

1 lime, juiced

Fresh cilantro, chopped, for garnish

Stovetop Version:

1. Add all ingredients through the ranch seasoning (not the cream cheese, lime or cilantro), into a large pot and stir until well combined. Bring to a boil, then reduce heat to medium-low. Stir occasionally to avoid burning on the bottom of the pot. Let cook for at least 30 minutes, or until the chicken is fully cooked through. 

2. Stir in the cream cheese chunks until fully melted/combined, then remove from heat.

3. Using tongs, remove the chicken breast and transfer to a stand mixer bowl with a paddle attachment. Once the bowl is secure, turn the mixer to low for 30-60 seconds or until all the chicken is well shredded.

4. Stir the chicken back into the pot, followed by the lime juice & fresh cilantro. 

5. Taste and adjust seasonings as needed.

   
   

Instant Pot Version:

1. Add all ingredients through the ranch seasoning (not the cream cheese, lime or cilantro), to the base of the Instant Pot and stir until well combined & the chicken is submerged.

2. Place the cream cheese chunks across the top of the other ingredient, and gently press them down into the liquid (they don’t have to be fully submerged).

3. Place the lid on, switch the valve to the “sealing” position, and cook on “High Pressure” for 15 minutes. 

4. Once it’s done cooking, let it naturally release (aka just let it sit in there) for another 10 minutes before switching the valve to “venting” to release the remaining steam. 

5. Using tongs, remove the chicken breast and transfer to a stand mixer bowl with a paddle attachment. Once the bowl is secure, turn the mixer to low for 30-60 seconds or until all the chicken is well shredded.

6. Stir the chicken back into the pot, followed by the lime juice & fresh cilantro. 

7. Taste and adjust seasonings as needed.

Be sure to take a pic & tag @thepreppedpalate in your creations 📸