Hello, Fall! I’m so excited to share my first (and new) Fall recipe with you all. I don’t know about you guys, but when it comes to the sauce department, I always lean more towards the white sauces over the reds. I’m talking alfredo vs marinara, white bbq sauce vs red bbq sauce, aioli vs ketchup. You feel me? Today, you’ll get the recipe for my white chicken chili!
Don’t get me wrong, I really appreciate a good tomato-based chili, but white chicken chili is just a little easier on the tummy which makes it perfect for a weeknight dinner, or a hearty game day dish!
Quick & Easy White Chicken Chili Recipe
Last Christmas, I received the holy grail of small kitchen appliances! I have had such a blast using the air fryer element of this appliance, as well as the pressure cooker! Yep, my Ninja Foodi is a two-in-one! (Just saw it on sale for $169 – Normally $229)
For the longest time, we were so intimidated by the pressure cooking method, but we have recently become more comfortable using it and are obsessed with it. It’s actually not intimidating at all. You can basically “set it and forget it”. It will self-release on its own, or if you want to quick release, you just flip the nozzle. The only thing you need to be sure NOT to do is to stand over the vent. Like, don’t put your eyes over the vent. It comes out hot and fast. Other than that, don’t be scared of a pressure cooker!
Pressure cookers can save you a TON of time in the kitchen!
For this white chicken chili recipe, we cooked the chicken in our pressure cooker for about 12-15 minutes and it came out perfectly tender and ready for shredding. To season the chicken for this white chicken chili recipe, we put one packet of dry Hidden Valley Ranch seasoning on the raw chicken. SO GOOD! Check out the rest of this white chicken chili recipe below.
White Chicken Chili
- 1-1.5 lbs chicken breast
- 1 pkg Dry Ranch Seasoning
- 2 tbsp olive oil
- 1 small sweet onion
- 1 can chopped green chilis
- 2 tsp cumin
- 2 cans cannellini beans
- 1 can Meidum Rotel tomatoes
- 1 tsp Better than Bouillon
- 2 cups chicken broth
- 1/2 cup water
- 4 oz cream cheese
- 4 oz sour cream
- Avocado slices optional
- lime wedge optional
Use pressure cooker to cook chicken. Add 1 cup of water and season chicken with dry Ranch packet. Cook according to your pressure cooker instructions.
While chicken is cooking…
Chop onion and sauté in olive oil over medium heat in large pot. Season with salt and pepper and cumin
Drain chilis, beans and tomatoes and add in pot
Add bullion, chicken broth and water. Stir to combine
Add 4 oz of cream cheese. Stir to combine
Add shredded cooked chicken when cooked all the way through
Simmer for 20-30 minutes
Serve with avocado slices, crumbled tortilla chips, dollop of sour cream, and lime (optional)
Try it and let me know what you think! Tag me on Instagram @thesouthernsource