As soon as the weather starts to get a little cooler, I can’t wait for my first bowl of cozy chili, especially white chicken chili. Whenever I ask my husband what should I make with chicken, hands down this is his choice. It’s so perfectly rich and creamy (and there’s no heavy cream).It’s easy to adapt to be lighter or gluten free (see notes in recipe). I have to admit, it took me a while before I found the perfect satisfying combination, but finally here it is and it meets the code of approval. You won’t be disappointed. Let’s cozy up with some white chicken chili, shall we? 
White Chicken Chili (Instant Pot or Slow Cooker)
This hearty White Chicken Chili is so simple to make in the instant pot or slow cooker. The perfect creamy, warm and comforting meal made with onion, chicken breasts, white beans and a blend of tasty spices. See notes on how to make a gluten free or lightened up version.
Ingredients
- 1 tbsp avocado oil (or oil of your choice)
- 1 lb boneless skinless chicken breasts diced into 1/2-inch pieces
- 1 small sweet onion diced
- 2 stalks celery, diced
- 2 teaspoons garlic finely minced
- 3 cups chicken broth, divided
- 2 tsp cumin
- 1 teaspoon chili powder
- 3/4 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 12 ounces Green salsa
- salt and freshly ground black pepper to taste
- 1 8 oz light cream cheese, cut into cubes
- 2 15 oz cans cannellini beans, drained and rinsed
- 1/4 cup butter
- 3 tablespoons flour
- 2 cups milk, warmed
- 1/2 lime, freshly squeezed
- chopped fresh cilantro for serving
- shredded Monterrey Jack cheese for serving
Instructions
Instant Pot Method
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Turn your Instant Pot to the saute setting, and add the avocado oil. Once hot, add add in the onions, celery and chicken. Saute for about 3-4 minutes. Add in the garlic and stir. Turn off the saute setting.
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Add chicken broth, cumin, chili powder, paprika, oregano, coriander, cayenne pepper, green salsa and salt and pepper to taste.
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Cover the Instant Pot, secure the lid. Select the manual button to high pressure and cook button to 15 minutes.
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When the timer beeps, release the pressure to vent. After all steam is released, add the cubes of cream cheese and stir until it has melted and is smooth.
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In the microwave, melt the butter. Then stir the flour into the butter until it’s smooth. Turn the Instant Pot to the saute function and stir in the butter flour mixture. Let the flour mixture thicken the soup. Stirring constantly for about 2 minutes.
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Stir in the Cannellini beans, warm milk, additional warmed chicken broth and lime juice.
Ladle into bowls and sprinkle with Monterey jack cheese and cilantro. Enjoy!
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Ladle into bowls and top with fresh cilantro and Monterey Jack. (See notes for additional serving ideas.)
Slow Cooker (Crock Pot) Method
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Add the avocado oil to a a larger skillet. Heat for 1 minute on medium heat, and then add the chicken, onion and celery. Cook about 3-4 minutes. Then transfer to the slow cooker,
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Then add chicken broth, cumin, chili powder, paprika, oregano, coriander, cayenne pepper, green salsa and salt and pepper to taste. Stir slightly to combine.
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Cook on high for 4 hours or on low for 8 hours.
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Before serving, add the cream cheese and stir until melted and smooth.
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Meanwhile, In the microwave, melt the butter. Then stir the flour into the butter until it’s smooth. Turn the crock pot to high and stir in the butter flour mixture. Let the flour mixture thicken the soup. Stirring periodically until the soup has thickened.
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Stir in the Cannellini beans, warm milk, additional warmed chicken broth and lime juice.
Ladle into bowls and sprinkle with Monterey jack cheese and cilantro. Enjoy!
Recipe Notes
If desired, serve with Monterrey Jack cheese, chopped cilantro, avocado sour cream and tortilla chips.
For Gluten Free or a lighter version: Skip the roux: omit the flour and butter, and instead, puree half of the soup to thicken it up.
To speed things up, use a rotisserie chicken, and just throw the chicken in at the end, and cook until heated.
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