White Chicken Chili

December 28, 2017

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
  • Ingredients

    • 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



    1. Heat 1 tablespoon of olive oil on high heat
    2. Sauté the the onions and jalapeño for 3-5 minutes, until the onion is translucent.
    3. Sauté the chicken until the chicken is no longer pink, about 4 minutes.
    4. 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.
    5. Stir vigorously and break up some of the beans. Add the cream.

      Written by Will Chiong who lives and works in New York building useful things.