Fast or Slow White Chicken Chili

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A creamy take on chili with chunks of tender chicken and white beans is the perfect way to warm up a cold night. Try our slow cooker or pressure cooker versions to fit your time schedule.

pot of white chicken chili
Photo: Jason Donnelly
Prep Time:
25 mins
Slow Cook Time:
5 hrs
Total Time:
5 hrs 25 mins
Servings:
8
Yield:
12 cups

Ingredients

  • 1 tablespoon vegetable oil

  • 1 ½ pound skinless, boneless chicken thighs, cut into 1-inch pieces

  • 3 15 ounce cans cannelini (white kidney) beans, rinsed and drained

  • 1 32 ounce carton reduced-sodium chicken broth

  • 2 cup frozen whole kernel corn

  • 2 fresh poblano chile peppers, chopped*

  • 1 ½ cup chopped onions

  • 4 cloves garlic, minced

  • 2 teaspoon ground cumin

  • 1 teaspoon dried oregano, crushed

  • ½ teaspoon salt

  • ¼ teaspoon cayenne pepper

  • ¼ teaspoon black pepper

  • 1 8 ounce carton sour cream

  • 2 tablespoon chopped fresh cilantro

  • Toppers, such as sliced avocado and radishes, roasted pumpkin seeds (pepitas), and/or bottle hot pepper sauce

Directions

  1. In a 12-inch skillet heat oil over medium-high. Add chicken; cook and stir until browned.

  2. In a 5- to 6-qt. slow cooker mash 1 can of the beans until smooth. Stir in remaining beans and next 10 ingredients (through black pepper). Using a slotted spoon, transfer chicken to cooker.

  3. Cover and cook on low 5 to 6 hours or high 2 1/2 to 3 hours or until chicken is tender. Turn off cooker. Stir in sour cream and cilantro. Cover and let stand 5 minutes or until heated through.

  4. Season to taste with additional salt and black pepper. Serve with desired toppers.

Tip

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Pressure Cooker

Use a 6-qt. electric or stove-top pressure cooker. For electric cooker, use sauté setting to brown chicken in oil; for stove-top cooker, brown chicken in oil directly in pot. Using a slotted spoon, remove chicken; drain off juices. Add 1 can of the beans and mash until smooth. Stir in remaining beans and next 10 ingredients (through black pepper); return chicken. Lock lid in place. Set electric cooker on high pressure to cook 12 minutes. For stove-top cooker, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady (but not excessive) pressure. Cook 12 minutes. Remove from heat. For electric or stove-top cooker, let stand to release pressure naturally, at least 15 minutes. If needed, carefully open steam vent to release any remaining pressure. Open lid carefully. Stir in sour cream and cilantro. Cover, without locking, and let stand 5 minutes or until heated through. Season to taste with additional salt and black pepper. Serve with desired toppers.

Nutrition Facts (per serving)

359 Calories
11g Fat
37g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 359
% Daily Value *
Total Fat 11g 14%
Saturated Fat 4g 20%
Cholesterol 97mg 32%
Sodium 822mg 36%
Total Carbohydrate 37g 13%
Total Sugars 3g
Protein 29g
Vitamin C 79.3mg 397%
Calcium 161mg 12%
Iron 5.4mg 30%
Potassium 871mg 19%
Folate, total 35.1mcg
Vitamin B-12 0.7mcg
Vitamin B-6 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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