Stove Top White Chicken Chili – Optional Instant Pot or Slow Cooker

Stove Top White Chicken Chili – optional Instant Pot or Slow Cooker

A delicious, creamy White Chicken Chili recipe made with canned white beans, chicken, and spices – no tomatoes!


  • 3 cups chicken broth
  • 1.5 lbs chicken breasts (about 3 cups diced or shredded)
  • 2 small onionschopped
  • 2 tsp. minced garlic
  • 1 4.5 ounce can diced green chilies
  • 1/2 teaspoon kosher salt
  • 1 tablespoon cumin
  • 1/2 tablespoon oregano
  • 2 teaspoons chili powderto your taste
  • 1/2 to 2 teaspoons crushed red pepper flakesto your taste
  • 4 15.5 ounce cans of cannellini or navy beans, rinsed and drained
  • 1/2 cup reduced-fat sour cream or plain Greek Yogurt


  • Monterey Jack or Pepper Jack Cheeseshredded
  • diced avocado
  • cilantro
  • sliced jalapeno
  • sour cream
  • chopped scallions
  • tortilla chips


  1. Heat a large heavy pot or Dutch oven bring chicken broth and chicken to a boil and simmer for 15 minutes.
  2. Remove chicken from the stockpot and shred with a hand mixer or two forks and set aside.  Remove broth from stockpot and set aside.
  3. Return the stockpot to the stove and heat 2 tsp olive oil on medium-high heat. Add onions and garlic, saute until soft, about 4 to 5 minutes.
  4. Add diced green chilies, salt, cumin, oregano, chili powder, red pepper flakes and cook for 2 minutes. Add shredded chicken to stockpot.
  5. Pour 1 can of beans in the blender or food processor with 1 cup of the reserved broth. Add to the pot with the remaining beans and broth and bring to a boil.
  6. Cover and reduce to a simmer, about 30 to 35 minutes mixing occasionally, until thickened and the flavors meld.
  7. Stir in sour cream or Greek Yogurt and cook 4 to 5 minutes. Adjust seasoning and salt to taste.
  8. To serve, topped with your favorite toppings.


  • Slow Cooker Directions: To make in the slow cooker.  Pour one can of beans in a food processor with 1 cup of broth.  Add all the ingredients to the slow cooker except the sour cream.  Cook on high for 8 hours. Remove chicken and shred with a fork or hand mixer.  Add chicken back to the slow cooker and stir in sour cream.
  • Instant Pot Directions: To make in the Instant Pot.  Press the “Saute” button and heat 2 tsp of olive oil on high heat.  Add the onion, garlic and chicken.   Saute until onions are translucent and chicken is slightly brown but not cooked through.  Press the cancel button and add the remaining ingredients, remembering to pulse 1 can of beans in your food processor with 1 cup of brothy.  Select the”manual” button and set the valve to closed. Cook on high pressure 25 minutes. Let the pressure naturally release for 10 minutes then manually release the pressure.  Remove the chicken and shred.  Add the chicken back to the instant pot and stir in the sour cream.