I love this recipe because it is simple, comforting, and builds a really rich, complex flavor with a small set of ingredients and a very quick cook time. I’ve used the Instant Pot’s pressure cooker setting to speed up the time and make the chicken super tender, but you can also make this in a normal stock pot or dutch oven, in which case you can just increase the chicken stock by 1 cup and increase the cook time with all ingredients from 10 minutes to 20.

  • 10 servings
  • 10 mins
  • 15 mins
  • 25 mins


  • 16 oz. onion, diced
  • 2 jalapeño, minced
  • 2 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 8 cloves garlic, minced
  • 2 teaspoons chili powder
  • 2 teaspoons cumin, ground
  • 1 teaspoon cayenne pepper, ground
  • 1 cup frozen corn kernels
  • 3-15 ounce cans Cannellini beans, drained and rinsed
  • 2 cups Chicken Stock
  • 1/2 cup heavy cream



  • Heat 1 tablespoon of olive oil on high heat
  • Sauté the the onions and jalapeño for 3-5 minutes, until the onion is translucent.
  • Sauté the chicken until the chicken is no longer pink, about 4 minutes.
  • Add the garlic, spices, corn, cannellini, and chicken stock; set the Instant Pot to pressure cook for 10 minutes. When it is done, quick release the pressure.
  • Stir vigorously and break up some of the beans. Add the cream.