Kalyn's Kitchen

Amy’s Amazing White Chicken Chili (Video)

Amy’s Amazing White Chicken Chili can be made on the stove or in the Instant Pot, and it’s a perfect bowl of cheesy comforting chili!

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Watch the video to see if you’d like to make Amy’s Amazing White Chicken Chili!

Amy's Amazing White Chicken Chili finished chili in bowl with cheese

My sister-in-law Amy gave me this recipe for Amy’s Amazing White Chicken Chili, and it’s been a huge hit on the blog. Recently I decided to update that recipe with Instant Pot instructions and better photos, and the white chicken chili was delicious when we used the Instant Pot to infuse flavor into the beans and the broth. So now there are two ways to make this delicious White Chicken Chili; take your pick and make it on the stovetop or in the Instant Pot!

And Amy’s Amazing White Chicken Chili is such a favorite in my family; if you try the recipe I bet your family will love it too! The chili uses two cans of white beans (about 3 1/2 cups of cooked beans), but if you wanted to make it lower in carbs by using less beans and more chicken or turkey, I’m sure that would be delicious as well.

Check out Healthy Chili Recipes Your Family Will Love! for more delicious chili recipes like this one.

Instant Pot or Stovetop for this recipe?

It’s really not much quicker to make this white chicken chili in the Instant Pot, but we did love the way pressure cooking the beans, spices, broth, and chiles on low pressure infused the broth and beans with flavor. Take your choice; it will be delicious either way you make it!

Amy's Amazing White Chicken Chili process shots collage

How to make Amy’s Amazing White Chicken Chili:

(Scroll down for complete recipe, including stovetop instructions and nutritional information.)

  1. Heat oil in in the Instant Pot on SAUTE, MEDIUM, then cook onions about 3-4 minutes.
  2. Add garlic and cook about 1 minute more, then add ground cumin, oregano, ground cayenne pepper, and diced green chiles and cook a couple minutes more.
  3. Add chicken stock, 2 cans white beans, and chicken flavor base (if using).
  4. Lock lid on Instant Pot and set to MANUAL, LOW PRESSURE for 20 minutes.
  5. Then NATURAL RELEASE for 5 minutes and release the rest of the pressure with quick release.
  6. While bean/broth mixture cooks, trim fat and undesirable parts from chicken breasts and cut into 2 or 3 lengthwise strips.
  7. Heat oil in a heavy non-stick pan, add chicken and cook until the chicken is cooked through and starting to brown.
  8. Remove from pan and let cool, then shred chicken apart into chunks.
  9. After pressure has released, add shredded chicken and cook using SAUTE, LOW for 10-15 minutes more.
  10. Chop cilantro (if using) while the chili simmers.
  11. After 10-15 minutes, taste chili to see if you want to add salt or pepper or Green Tabasco Sauce.
  12. Stir in chopped cilantro and serve hot, with grated cheese to add at the table if desired.
  13. And as you can tell, I love Amy’s Amazing White Chicken Chili with a generous amount of melted cheese on top.

Amy's Amazing White Chicken Chili (Stovetop or Instant Pot)

Love Your Instant Pot?

I use a 6 Quart Instant Pot for all my Instant Pot Recipes. Check out my growing collection of Pressure Cooker or Instant Pot RecipesFind more Pressure Cooker/Slow Cooker Recipes on my other site!

More Tasty Chili Recipes:

Instant Pot All Beef Ancho and Anaheim Chili 
Black Bean and Beef Chili with Avocado Salsa 
Pumpkin Chili with Beef, Peppers, and Olives 
Slow Cooker or Pressure Cooker Chili Recipes Index ~ Slow Cooker or Pressure cooker

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Amy's Amazing White Chicken Chili (Stovetop or Instant Pot) found on KalynsKitchen.com

Amy's Amazing White Chicken Chili

Yield 8 servings
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Amy's Amazing White Chicken Chili can be made in the Instant Pot or on the stove, and this chili really is amazing!

Ingredients

  • 4 tsp. vegetable or olive oil
  • 1 small onion, chopped
  • 1 tsp. minced garlic (or more)
  • 2 tsp. ground cumin
  • 2 tsp. dried oregano (Use Mexican oregano if you have it!)
  • 1/2 tsp. ground cayenne pepper (or more if you want it spicey)
  • 2 4 oz. cans diced green chiles with juice
  • 2 14 oz. cans chicken stock (see notes)
  • 2 14.5 oz cans white beans (not drained)
  • 1 tsp. chicken soup base (optional, but good)
  • 4 boneless, skinless chicken breasts (Or use about 4 cups diced leftover chicken or turkey if you prefer.)
  • Optional: 1 small bunch cilantro, chopped (about 1/2 - 3/4 cup chopped cilantro)
  • salt and fresh-ground black pepper to taste
  • grated cheese for serving (optional, not included in nutritional info)
  • Green Tabasco Sauce for serving (see notes)

Instructions

  1. Heat 2 teaspoons of oil in in the Instant Pot on SAUTE, MEDIUM, then cook onions until they're softened and just starting to brown, about 3-4 minutes.
  2. Add minced garlic and cook about 1 minute more, then add the ground cumin, oregano, ground cayenne pepper, and diced green chiles and cook a couple minutes more.
  3. Add chicken stock, 2 cans white beans, and chicken flavor base (if using).
  4. Lock lid on Instant Pot and set to MANUAL, LOW PRESSURE for 20 minutes.
  5. Then let it NATURAL RELEASE for 5 minutes and release the rest of the pressure with quick release.
  6. While the bean/broth mixture cooks, trim all visible fat and tendons from the chicken breasts and cut each one into 2 or 3 lengthwise strips.
  7. Heat 2 tsp. oil in a heavy non-stick pan, add chicken and cook until the chicken is cooked through and starting to brown.
  8. Remove from pan and let cool, then shred chicken apart into chunks.
  9. After the Instant Pot has released all pressure, add the shredded chicken and cook using SAUTE, LOW temperature for 10-15 minutes more.
  10. Chop cilantro (if using) while the chili simmers.
  11. After 10-15 minutes, taste chili to see if you want to add salt or pepper or Green Tabasco Sauce.
  12. Stir in chopped cilantro and serve hot, with grated cheese to add at the table if desired.
  13. The Cilantro, Lime, and Avocado Salsa that is part of my recipe for Black Bean and Beef Chili would also taste great on this.

Stovetop Instructions:

  1. Trim all visible fat and tendons from the chicken breasts, then heat 2 tsp. oil in a heavy non-stick pan, add chicken and cook until the chicken is cooked through and barely starting to brown. Remove from pan and let cool.
  2. While chicken is cooking, heat the other 2 teaspoons of oil in a heavy soup pot, then cook onions until they're softened and just starting to brown, about 5 minutes.
  3. Add minced garlic and cook about 1 minute more, then add the ground cumin, oregano, and ground cayenne pepper and cook a couple minutes more.
  4. Add canned diced green Anaheim chilis, 2 cans white beans, 4 cups chicken stock or canned chicken broth, and chicken flavor base (if using).
  5. Turn to low simmer and let cook for 30 minutes.
  6. While the chili simmers, use your fingers or a fork to shred the chicken into bite-sized pieces. (Don't cut, because cut chicken pieces will shred apart into strings in the chili when they cook.)
  7. After the chili has simmered for 30 minutes, add the chicken and simmer 10-15 minutes more.
  8. If using cilantro, chop it while the chili simmers the last 10-15 minutes with the chicken added.
  9. Then add the chopped cilantro and simmer about 5 minutes more. Serve hot.

Notes

Two cans of broth is 3 1/2 cups, add another 1/2 cup for stovetop cooking. I'd definitely serve this with Green Tabasco Sauce (affiliate link) for people who want a bit more heat!

I got this recipe from my sister-in-law Amy Denny in 2010 and it's been a hit on my blog ever since that time; thanks Amy!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 262Total Fat: 7gSaturated Fat: 2gUnsaturated Fat: 4gCholesterol: 58mgSodium: 547mgCarbohydrates: 19.5gFiber: 4gSugar: 12gProtein: 26g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!


Amy's Amazing White Chicken Chili (Stovetop or Instant Pot)

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Amy’s Amazing White Chicken Chili is a great main dish for any low-glycemic eating plan, including any phase of the South Beach Diet. Chili with beans is too high in carbs for most traditional low-carb diets, but you can use less beans and more chicken or turkey if you want to make this lower in carbs.

Find More Recipes Like This One:
Use Chile Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Amy's Amazing White Chicken Chili

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    116 Comments on “Amy’s Amazing White Chicken Chili (Video)”

  1. I cannot copy your recipes anymore. I store them in Cook’n for future use. I will not be using your recipes in the future. There are plenty of recipes for Instant Pot White Chicken Chili.

    • I haven’t done anything that would change the way you are able to save recipes. My site uses a well-used “recipe card” that stores the recipe data in a way that’s used all over the web. I could have tried to help, but obviously you just want to complain.

  2. I have probably made this recipe 30+ times. When I can’t figure out what to make with chicken, I make this. Doesn’t matter if it is spring, summer, fall or winter. We love it. I have also added veggies that needed to be used up and it is great for that. Thank you!

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  4. I’d like to try this in an instant pot and wonder why you didn’t cook the chicken with the beans.

    • If you cooked the chicken in the Instant Pot with the beans, it would shred apart into strings. I don’t like that in a chicken soup; I prefer chicken that stays in chunks. You can try it that way, but I know I wouldn’t like it so I cook the chicken separately.

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