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White Chicken Chili / Chicken Taco Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

The Best White Chicken Chili

This hearty white chicken chili is creamy, comforting, and full of warm spices. Perfect for a cozy dinner, it cooks quickly in the pressure cooker while delivering deep, rich flavor with tender chicken, beans, corn, and a touch of fresh lime and cilantro.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Calories 383 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main ingredients

  • 1 small yellow onion diced
  • 1 tablespoon olive oil
  • 2 cloves garlic finely minced
  • 2 cans (14.5 oz each) low-sodium chicken broth
  • 1 can (7 oz) diced green chilies
  • 1 ½ teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon ground coriander
  • ¼ teaspoon cayenne pepper
  • salt and freshly ground black pepper to taste
  • 1 package (8 oz) Neufchatel cheese cut into small cubes
  • 1 ¼ cup frozen or fresh corn
  • 2 cans (15 oz each) cannellini beans drained and rinsed
  • 2 ½ cups shredded cooked chicken rotisserie or leftover
  • 1 tablespoon fresh lime juice
  • 2 tablespoon chopped fresh cilantro plus more for serving
  • tortilla chips or strips for serving; optional toppings: monterey jack cheese and sliced avocado

Instructions
 

Instructions

  • Heat your olive oil in the pressure cooker pot over medium heat. Toss in your diced onion and cook until it gets all soft and kinda translucent, about 5 minutes.
  • Add the minced garlic and stir it around for about 1 minute. You’ll know it’s ready when it smells super fragrant and makes you wanna keep cooking.
  • Sprinkle in all your spices – cumin, paprika, oregano, coriander, and cayenne pepper. Stir it real good and let those flavors bloom for about a minute.
  • Pour in the chicken broth and can of diced green chilies. Turn up the heat and wait for that pressure build until you hear the valve hiss and see the float valve pop up.
  • Lock the lid and set your cooker for about 15 minutes. Let everything blend and cook under pressure until it’s tender and rich.
  • Once the timer goes off, do a natural release to keep the chicken juicy. When the float valve drops, you can open it up and stir in the shredded chicken, beans, corn, and cubes of Neufchatel cheese.
  • Let the chili simmer without the lid for about 5-10 minutes so the cheese melts and everything thickens up just right. Finish with lime juice and chopped cilantro. Serve with crunchy tortilla chips and your favorite toppings.
  • Using canned beans means you skip soaking and cooking dry ones. Just rinse and toss them in.
  • Leftover rotisserie chicken is your best friend here. It’s already cooked and shredded, cutting your hands-on time in half.

Notes

Serve the chili with crunchy tortilla chips, monterey jack cheese, and sliced avocado for extra flavor and texture.