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Kalyn's Kitchen

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

Amy’s Amazing White Chicken Chili can also be made with turkey, and this amazing chili is perfect any time you want a bowl of cheesy comforting chili! And this tasty chili recipe is gluten-free. 

PIN Amy’s Amazing White Chicken Chili to make it later!

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


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

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!

But why am I sharing an updated recipe for White Chicken Chili right before Thanksgiving? Do you realize that almost any recipe that uses chunks of cooked chicken can also be made with leftover turkey? So if you’re lucky enough to end up with some leftover turkey the day after Thanksgiving, this recipe is an ultra delicious way to use it.

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 bet that would be delicious as well. 

The other two recipes I’m considering for leftover turkey this year are Cheesy Creamy Low-Carb Chicken Broccoli Curry Casserole and Leftover Turkey (or Chicken) Casserole with Brown Rice, Mushrooms, Sour Cream, Cheese, and Thyme, both of which are hugely popular recipes and a wow for me personally. And if neither of those catches your fancy, I’ll also be updating my master list of Leftover Turkey Recipes sometime around Thanksgiving Day, and then I just might take most of the rest of the week off to enjoy the holiday. Hope everyone reading this gets to enjoy some time off as well!

Amy's Amazing White Chicken Chili process shots collage

How to make Amy’s Amazing White Chicken Chili:

(Scroll down for complete printable recipe including nutritional information.)

  1. Heat the oil in the Instant Pot or in a soup pot over medium heat and saute the onion.
  2. Then add the minced garlic, ground cumin, ground oregano, cayenne pepper, and diced green chiles and cook a few minutes more.
  3. Add the chicken stock, 2 cans white beans (not drained), and a little chicken stock base.
  4. Lock the lid on the Instant Pot and cook at LOW PRESSURE for 20 minutes in the Instant Pot, or cook at a low simmer on the stove for 30 minutes.
  5. Let the Instant Pot do NATURAL RELEASE for 5 minutes, then release the pressure the rest of the way.
  6. While the beans and broth mixture gets ultra-flavorful, trim the chicken and cut into lengthwise strips.
  7. Heat a little oil in a non-stick frying pan and cook the chicken strips until they’re nicely browned.
  8. Let chicken cool and then shred it apart into chunks when it’s cool enough to handle. (If you’re substituting turkey, use about 4 cups chopped cooked turkey.)
  9. When the bean/broth mixture has finished cooking, add the cooked chicken or turkey and cook at a very low simmer for 10-15 minutes (stovetop or Instant Pot.) Do not boil once you’ve added the chicken or turkey; the  poultry will shred apart if it’s boiled.
  10. Chop cilantro (if using) while the chili simmers.
  11. After 10 or 15 minutes, taste chili to see if you want to add salt, pepper, or even some Green Tabasco Sauce (affiliate link).
  12. Stir in cilantro and serve.

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

And as you can tell, I love Amy’s Amazing White Chicken Chili with a generous amount of melted cheese on top. Now the big question is, 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!

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:

Pressure Cooker All Beef Ancho and Anaheim Chili ~ Kalyn’s Kitchen
Smoky Bacon Chili ~ Two Peas and Their Pod
Black Bean and Beef Chili with Cilantro, Lime, and Avocado Salsa ~ Kalyn’s Kitchen
Slow Cooker Lentil and Quinoa Chili ~ Aggie’s Kitchen
Paleo Pumpkin Chili with Beef, Peppers, and Olives ~ Kalyn’s Kitchen
Slow Cooker Chili Recipes Photo Index ~ Slow Cooker or Pressure cooker

Weekend Food Prep:

This recipe has been added to a new 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 (Stovetop or Instant Pot)

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

Amy's Amazing White Chicken Chili can also be made with turkey if you're lucky enough to have some leftovers!


  • 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 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 Ta basco Sauce for serving (see notes)


  1. Heat 2 teaspoons of oil in a heavy soup pot or in the bottom of the Instant Pot, then saute onions until they're softened and just starting to brown, about 3-4 minutes.
  2. Add minced garlic and saute about 1 minute more, then add the ground cumin, oregano, ground cayenne pepper, and diced green chiles and saute a couple minutes more.
  3. Add chicken stock, 2 cans white beans, and chicken flavor base (if using).
  4. For Instant Pot, lock lid and cook on LOW PRESSURE for 20 minutes. Then NATURAL RELEASE for 5 minutes and release the rest of the pressure with quick release.
  5. For stovetop, turn stove to low simmer and let cook for 30 minutes.
  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. Remove from pan and let cool, then shred chicken apart into chunks. (If you want to use turkey shred or cut it into pieces about 3/4 inches square.)
  8. After the Instant Pot has released all pressure or chili has simmered for 30 minutes on the stove, add the shredded chicken and simmer at very low heat for 10-15 minutes more.
  9. Chop cilantro (if using) while the chili simmers. After 10-15 minutes, taste chili to see if you want to add salt or pepper or Green Tabasco Sauce.
  10. Stir in chopped cilantro and serve hot, with grated cheese to add at the table if desired.
  11. The Cilantro, Lime, and Avocado Salsa that is part of my recipe for Black Bean and Beef Chili would also taste great on this.


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:



Serving Size:


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.

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    114 Comments on “Amy’s Amazing White Chicken Chili (Stovetop or Instant Pot) Video”

  1. This does sound amazing Kalyn. Chili season is not over yet even if people are lured into thinking it is Spring.

  2. I enjoy white chili more so than a bowl of "red". This looks so very yummy. Thanks to You and Amy. Also a great extra is that it makes 6 servings, when there are only 1 or 2 to eat, it seems the leftovers never end on some recipes.

  3. To me, that looks more like soup than chili, but it still looks good. I may have to try making that sometime.

  4. I have been looking for a good white chicken chili recipe for awhile now. This looks as though it's going to fit the bill perfectly!

  5. Thanks Cheryl, hope you like it!

    TW, it's so good. The diced green chiles are one of my favorite ingredients.

    Joanna, thanks!

    Anonymous, you're welcome. I'm making some of that cocktail sauce today too!

    Mel, this is a recipe that has gotten around, I can tell! I love the idea of adding some sour cream at the end. Also I bet a touch of chipotle is good in this.

  6. This is almost identical to my White Chicken Chili recipe, but I put about 5 cups reduced sodium chicken stock in mine (instead of 4), and add Chipotle Chili powder (about 1 t) to the soup to give is a smokey spicy flavor. Haven't tried cilantro yet. Green chiles are definitely mandatory!

    Also, try adding about 1 c. reduced fat sour cream to the soup at the end, but take some of the hot soup and liquify the sour cream first in a separate bowl so it doesn't curdle. It gives the soup a much creamer, richer flavor without a lot of added fat.

    It's delicious – I make this every other week and eat it for lunch and dinner!

  7. Kalyn – Your timing is great! We were in the mood for chili yesterday so we made your Mexican Lentil soup/chili recipe – it was delicious! I added lean turkey sausage for my husband, but next time I'd leave it out – it kind of interfered with the wonderful lentil vibe. Thanks for all your fantastic recipes – I'll be making your low sugar cocktail sauce in just a few minutes…

  8. I'm not cooking for the superbowl but if I were, this chili would certainly be on my menu. Looks delicious!

  9. It does look "amazing!" I have heard so much about white chili, but never made it. It's about time!

  10. Looks amazing Kalyn … thanks for sharing!

    Cheryl from fb

  11. Brenda, one reason I chose South Beach to manage my weight is so I wouldn't have to count calories, fat grams, or points, so I don't have any idea about that.

  12. I might try this this week.

    You wouldn't happen to know the Weight Watchers points on this one?

    I tried your pan fried asparagus this week and it was amazing!

  13. Hubby's making chili, it's the only day of the year that he cooks.

  14. I'm glad people are liking this, because it was so good! I fed some to a friend and she loved it too. And we do have a lot of very good cooks in our family.

    Chau, I think the green Anaheim chiles are pretty important for the flavor here. I don't know where you live, but here I find them by the Mexican foods in most every store. If you can't find them, you could use a smaller amount of jalapeno chiles (much less!) or try making it with fresh poblano or anaheim chiles, but I wouldn't leave the chiles out completely.

  15. Looks fabulous…and who doesn't love cilantro! Yummmmy!

  16. oh yummy. have beans and chicken breasts and willing to try this. where do you get the chiles and what happens if that get omitted/and or substituted?? does it lose the flavor?>

  17. I'm printing this one out and making it this week. The hubby loves chili of all kinds. Also, we're just about out of the big pot of red lentils with lime and cilantro I made. Kalyn your recipes are wonderful. Thank you.

  18. wow what an amazing chili love this and love your blog

  19. I see great cooks run in your family! Looks very delicious and a nice change

  20. I enjoy White Chicken Chili as much as I enjoy the Texas Red but I like the Cilantro in mine.