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Creamy White Chicken Chili

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This creamy white chicken chili blends tender shredded chicken, white beans, and sweet corn in a silky broth, brightened with lime and cilantro.

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 1 can white beans, drained and rinsed
  • 1 cup corn, frozen or canned
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Juice of 2 limes
  • Fresh cilantro, for garnish
  • Tortilla chips, for serving

Instructions

  1. Turn the Instant Pot to sauté and add a splash of oil. Add the diced onion and minced garlic. Cook until the onion is soft and translucent, about 3 to 4 minutes.
  2. Add the shredded chicken, drained white beans, and corn. Sprinkle in the cumin, smoked paprika, salt, and pepper. Stir to combine.
  3. Pour in the chicken broth and scrape any browned bits from the bottom. Close the lid and set the Instant Pot to manual high pressure for 15 minutes.
  4. When the cooking time ends, perform a quick release. Open the lid carefully to avoid the steam.
  5. Stir in the heavy cream and the juice of two limes. Taste and adjust seasoning if needed. Heat gently on sauté for a minute if you want it hotter.
  6. Ladle into bowls and garnish with chopped cilantro. Serve with tortilla chips.

Notes

Use low sodium broth for more control over salt. Shredded rotisserie chicken is a great shortcut.

Nutrition

Find it online: https://www.simplefamilydishes.com/creamy-white-chicken-chili-3/