Introduction
Oh, friends! Do you ever just crave a bowl of something warm, comforting, and bursting with flavor, but also want it to be ridiculously easy to make? I know I do! There are those days when the kitchen calls, but the thought of a million steps and a sink full of dishes just doesn’t sound appealing. That’s exactly why I’m so excited to share this White Chicken Black Bean Chili with you. It’s like a warm hug in a bowl, and the best part? It’s practically a dump-and-go kind of magic, especially when you use your trusty Instant Pot.
This chili is so simple, you can whip it up on a busy weeknight, and it tastes like it simmered on the stove for hours. It’s packed with hearty beans, tender chicken, and a creamy, savory broth that’s just out-of-this-world good. Get ready to add this gem to your regular rotation!
Why You’ll Love This Recipe
- Fast: Seriously, thanks to the Instant Pot, this comes together in a flash!
- Easy: Minimal chopping, minimal fuss. Just add ingredients and let the magic happen.
- Giftable: Perfect for potlucks, feeding a crowd, or even sharing with a neighbor in need of a cozy meal.
- Crowd-pleasing: The creamy, mild flavor is a hit with both kids and adults.
Ingredients
Gather ’round, everyone! Here’s what you’ll need to make this delicious chili. Don’t worry, it’s all pretty straightforward:
- 1 ½ cups chicken broth: This forms the flavorful base of our chili.
- 1 (15-ounce) can diced tomatoes: For a little bit of tang and freshness.
- 1 (4.5-ounce) can green chiles: These add a mild, lovely flavor without too much heat.
- 1 (15-ounce) can black beans, rinsed and drained: Hearty and delicious!
- 1 (15-ounce) can Great Northern or white beans, rinsed and drained: Creamy and mild, they pair perfectly with the black beans.
- 2 tablespoons nonfat dry milk: This is our secret ingredient for a touch of creaminess without all the fat.
- 1 ½ teaspoons chili powder: For that classic chili warmth.
- 1 teaspoon salt: To enhance all those wonderful flavors.
- 1 teaspoon dried parsley: A little herbaceousness.
- 1 teaspoon ground cumin: Earthy and aromatic – a chili must-have!
- ½ teaspoon garlic powder: Because who doesn’t love garlic?
- ½ teaspoon onion powder: For that sweet oniony note.
- ½ teaspoon dried oregano: A hint of Mediterranean goodness.
- ¼ teaspoon dried dill: A surprising but delightful addition that adds a subtle brightness.
- ¼ teaspoon black pepper: For a gentle kick.
- 1 ½ pounds boneless, skinless chicken breasts: Our protein powerhouse.
- 1 (8-ounce) package cream cheese, cut into 6-8 pieces: This is where the magic happens for that super creamy texture!
- 1 to 1 ½ cups frozen corn kernels: A little sweetness and pop of color.
- Toppings of choice: Cilantro, shredded cheese, avocado, sour cream, a squeeze of lime – the sky’s the limit!
How to Make It
Alright, let’s get cooking! This is where the simplicity really shines. Grab your Instant Pot, and let’s do this:
- Combine the liquids and dry goods: In your Instant Pot insert, add the chicken broth, diced tomatoes, green chiles, rinsed black beans, rinsed white beans, and the nonfat dry milk.
- Add the seasonings: Now, toss in the chili powder, salt, dried parsley, cumin, garlic powder, onion powder, oregano, dill, and black pepper. Give it a little stir just to combine everything.
- Nestle in the chicken: Place the chicken breasts right on top of the mixture in the Instant Pot.
- Seal and cook: Secure the lid, making sure the vent is set to the “sealing” position. Cook on High Pressure for 10 minutes.
- Quick Release: Once the cooking time is up, carefully perform a Quick Release of the pressure.
- Shred the chicken: Open the lid (be careful of steam!) and remove the cooked chicken breasts. Place them on a cutting board and shred them with two forks. Then, return the shredded chicken back into the Instant Pot.
- Get it creamy: Stir in the cream cheese pieces and the frozen corn kernels.
- Melt and heat: Stir everything gently until the cream cheese is completely melted and the corn is heated through. It will become beautifully creamy and luscious.
- Serve it up! Ladle your delicious White Chicken Black Bean Chili into bowls and go wild with your favorite toppings. Enjoy!
Substitutions & Additions
This recipe is wonderfully adaptable, so feel free to make it your own! Here are a few ideas:
- Beans: Don’t have Great Northern beans? Pinto beans or cannellini beans would also work beautifully.
- Spice Level: If you like a little more heat, add a pinch of cayenne pepper or a chopped jalapeño (seeds removed if you prefer milder heat) along with the green chiles.
- Corn: Fresh corn kernels (cut off the cob) are fantastic if you have them!
- Broth: Vegetable broth is a great alternative if you’re not using chicken.
- Creaminess: If you don’t have cream cheese, you can try stirring in a ½ cup of sour cream or plain Greek yogurt at the very end, just before serving.
- Additions: Feeling fancy? A diced bell pepper (any color!) can be added with the liquids and beans for extra veggies.
Tips for Success
I’ve made this chili more times than I can count, and here are a few things I’ve learned that might help you out:
- Rinse Your Beans: Don’t skip rinsing and draining your canned beans! It removes excess sodium and any “can” taste.
- Don’t Overfill: Make sure your Instant Pot isn’t more than two-thirds full with all the ingredients, especially when using the pressure cooker function.
- Shredding Tip: If your chicken is a little tricky to shred, you can actually put it back in the Instant Pot with a little of the liquid and use an immersion blender for a few pulses – it shreds it super fast!
- Prep Ahead: You can measure out all your dry spices into a small bowl the night before to make the actual cooking process even quicker.
- Taste and Adjust: Always taste your chili before serving! You might want a little more salt or chili powder depending on your preference.
How to Store It
This chili is a champion when it comes to leftovers!
FAQs
Got a few quick questions? I’ve got you covered!
Q: Can I make this on the stovetop?
A: Absolutely! Combine all ingredients except the cream cheese and corn in a pot. Bring to a simmer, cover, and cook for about 20-25 minutes, or until the chicken is cooked through. Remove and shred the chicken, return it to the pot, then stir in the cream cheese and corn until heated through and creamy.
Q: How spicy is this chili?
A: This chili is generally mild and creamy. The green chiles add a very subtle flavor without significant heat. If you prefer it spicier, add cayenne pepper or fresh jalapeños.
Q: Can I use chicken thighs instead of breasts?
A: Yes, you can! Chicken thighs will also be delicious. You might want to increase the cooking time slightly if using thighs, as they can take a bit longer to become fork-tender.
Q: What are the best toppings?
A: Oh, the toppings! My favorites are always fresh cilantro, a sprinkle of shredded Monterey Jack or cheddar cheese, a dollop of sour cream, and a squeeze of lime juice for a bit of zing. Sliced avocado is also amazing!
White Chicken Black Bean Chili
Equipment
- Instant Pot
- Cutting board
- Forks for shredding chicken
Ingredients
Chili Base
- 1.5 cups chicken broth forms the flavorful base
- 1 15-ounce can diced tomatoes for a little bit of tang and freshness
- 1 4.5-ounce can green chiles add a mild, lovely flavor without too much heat
- 1 15-ounce can black beans rinsed and drained, hearty and delicious
- 1 15-ounce can Great Northern or white beans rinsed and drained, creamy and mild
- 2 tablespoons nonfat dry milk secret ingredient for creaminess
Seasonings
- 1.5 teaspoons chili powder for that classic chili warmth
- 1 teaspoon salt to enhance flavors
- 1 teaspoon dried parsley a little herbaceousness
- 1 teaspoon ground cumin earthy and aromatic
- 0.5 teaspoon garlic powder for garlic flavor
- 0.5 teaspoon onion powder for sweet oniony note
- 0.5 teaspoon dried oregano a hint of Mediterranean goodness
- 0.25 teaspoon dried dill surprising but delightful addition
- 0.25 teaspoon black pepper for a gentle kick
Main Protein and Creaminess
- 1.5 pounds boneless, skinless chicken breasts protein powerhouse
- 1 8-ounce package cream cheese cut into 6-8 pieces, for super creamy texture
- 1 1.5 cups frozen corn kernels for sweetness and pop of color
Optional Toppings
- Cilantro to taste
- Shredded cheese to taste
- Avocado sliced, to taste
- Sour cream to taste
- Lime for a squeeze of juice
Instructions
- In your Instant Pot insert, add the chicken broth, diced tomatoes, green chiles, rinsed black beans, rinsed white beans, and the nonfat dry milk.
- Toss in the chili powder, salt, dried parsley, cumin, garlic powder, onion powder, oregano, dill, and black pepper. Give it a little stir to combine everything.
- Place the chicken breasts right on top of the mixture in the Instant Pot.
- Secure the lid, making sure the vent is set to the "sealing" position. Cook on High Pressure for 10 minutes.
- Once the cooking time is up, carefully perform a Quick Release of the pressure.
- Open the lid (be careful of steam!) and remove the cooked chicken breasts. Place them on a cutting board and shred them with two forks. Then, return the shredded chicken back into the Instant Pot.
- Stir in the cream cheese pieces and the frozen corn kernels.
- Stir everything gently until the cream cheese is completely melted and the corn is heated through. It will become beautifully creamy and luscious.
- Ladle your delicious White Chicken Black Bean Chili into bowls and go wild with your favorite toppings. Enjoy!