Award Winning White Chicken Chili
This white chicken chili is loaded with creamy white beans, tender chicken, bold spices, and finished with cheese and sour cream for pure comfort in a bowl.
Equipment
- 1 Pressure cooker or large Dutch oven
Ingredients
Main ingredients
- 3 pounds Boneless skinless chicken breasts cut into bite-sized pieces
- 3 tablespoons Olive oil split
- 2 tablespoons + 2 teaspoons Chili powder divided
- 3 tablespoons Cumin split
- 1 teaspoon Salt split plus more to taste
- 0.5 teaspoon Cayenne pepper
- 3 cups Chopped onion about 2 medium
- 3 tablespoons Minced garlic
- 3 cans 15-ounce White beans drained
- 2 cans 4-ounce Chopped green chiles
- 2 teaspoons Oregano
- 4 to 6 cups Low-salt chicken broth
- 6 cups Cheese shredded Monterey Jack and cheddar
- 2 cups Sour cream divided
Instructions
Instructions
- Brown the chicken with 2 tablespoon olive oil, 2 tablespoon chili powder, 1 tablespoon cumin, ½ teaspoon salt, and cayenne for 5–7 mins.
- Remove chicken and soften onions in remaining 1 tablespoon olive oil for 5 mins.
- Add garlic and sauté for 1 min until fragrant.
- Stir in remaining chili powder, cumin, and salt, toasting for 1 min.
- Return chicken with beans, green chiles, and oregano. Add chicken broth to cover, approx 4 cups.
- Lock lid and pressure cook for 15 mins. Let pressure release slowly.
- Open lid, stir well, and adjust seasoning as needed.
- Stir in half the sour cream and cheeses until melted.
- Serve hot with extra cheese, sour cream, and toppings of choice.
- Refrigerate or freeze leftovers in portioned containers for future meals.
Notes
Top with fresh cilantro, jalapeños, or hot sauce for extra flavor. Best enjoyed hot!