Prep Time: 5 mins | Cook Time: 40 mins | Heating up and depressurizing time: 40 mins | Total Time: 1 hour 25 mins | Servings: 10
A one in a million recipe that won the heart of many. Delicious White Chicken Chili with beans and corn made right in your Crockpot or Instant Pot. This recipe takes only five minutes to prep. Simply throw everything in the pot and leave to cook. When the time stops, shred the chicken, and you are done! No fussy and perfect for even the pickiest eaters.
This dish is extremely flavorful with creamy ranch dressing, cream cheese, and heavy cream. We make it with chicken for a leaner option and add in the corn and black beans. A must in chilly weather, super comforting, and satisfying. Your taste buds will surely be thanking you!
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Ingredients
2 chicken breasts
2 c. water
2 teaspoons salt
2 15-ounces cans of black beans drained
1 onion diced
15 ounces creamed corn with juices
1 c. salsa
2 small jalapeños diced
1 teaspoon chilli powder
1/8 teaspoon ground cayenne pepper
1/3 c. Creamy Ranch dressing
1/4 c. heavy cream
4 ounces cream cheese cut into fours
How to make White Chicken Chili
Step 1: Into the Instant Pot, place the chicken breasts, 2 cups water, and 2 tsp salt. Cook on high pressure for about 2 minutes.
Step 2: After a natural release of pressure, take the chicken out and shred. Add back the shredded chicken to the pot along with the rest of the ingredients and the cream cheese on top.
Step 3: Cook for another 20 minutes on Manual High pressure. Once the timer goes off, do a natural release of pressure. Open the lid and stir.
Step 4: If desired, garnish with sour cream and cheddar cheese before serving. Enjoy!
Notes:
CROCKPOT: In your crockpot, add all the ingredients. Set to low heat and cook for 6 hours. When done, take the chicken out and shred. Add back the shredded chicken back to the pot and stir. Serve and enjoy!
Nutrition Facts:
Serving: 1serving, Calories: 305kcal | Carbohydrates: 32g | Protein: 19g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 52mg | Sodium: 956mg | Potassium: 647mg | Fiber: 9g | Sugar: 3g | Vitamin A: 504IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 2mg
Ingredients
- 2 chicken breasts
- 2 c. water
- 2 teaspoons salt
- 2 15-ounces cans of black beans drained
- 1 onion diced
- 15 ounces creamed corn with juices
- 1 c. salsa
- 2 small jalapeños diced
- 1 teaspoon chilli powder
- 1/8 teaspoon ground cayenne pepper
- 1/3 c. Creamy Ranch dressing
- 1/4 c. heavy cream
- 4 ounces cream cheese cut into fours
Instructions
Step 1: Into the Instant Pot, place the chicken breasts, 2 cups water, and 2 tsp salt. Cook on high pressure for about 2 minutes.
Step 2: After a natural release of pressure, take the chicken out and shred. Add back the shredded chicken to the pot along with the rest of the ingredients and the cream cheese on top.
Step 3: Cook for another 20 minutes on Manual High pressure. Once the timer goes off, do a natural release of pressure. Open the lid and stir.
Step 4: If desired, garnish with sour cream and cheddar cheese before serving. Enjoy!
Notes
CROCKPOT: In your crockpot, add all the ingredients. Set to low heat and cook for 6 hours. When done, take the chicken out and shred. Add back the shredded chicken back to the pot and stir. Serve and enjoy!