The Ultimate Comfort White Chicken Chili Recipe

Wondering why there’s no picture of my chili?

Honestly, I’ve never figured out how to make it look as good as it tastes!

This white chicken chili has been years in the making, and I’m confident it’s finally just right. Let me tell you upfront: this is a comfort recipe. Not the kind you whip up when you’re counting calories, but the kind you make when the weather is chilly, your favorite show is calling, and you just want to curl up with a bowl of pure cozy goodness.

Ingredients

• 1 (15 oz) can great northern beans (do not drain)

• 1 (15 oz) can pinto chili beans, mild (do not drain)

• 1 (15 oz) can black beans (do not drain)

• 2 (4 oz) cans diced green chiles

• 3 cups chicken broth

• 1 ½ cups frozen corn

• 1 packet taco seasoning (I recommend Simply Organic Southwest Taco)

• 1 green bell pepper, chopped

• 4 oz cream cheese, cubed

• 8 oz bag pepper jack cheese, shredded

• 1 ½ lbs chicken tenderloins

• ½ cup half and half

• Tortilla chips (Hint of Lime is my favorite for this recipe!)

Instructions

1. Bake and Shred the Chicken

   • Preheat your oven to 400°F (200°C).

   • Bake the chicken tenderloins on a baking sheet for 25 minutes or until fully cooked.

   • Once cooked, shred the chicken using a food processor. (I like to aim for a mix of small, medium, and large chunks for texture.)

2. Combine Ingredients in the Instant Pot

   • Add the following to your Instant Pot:

     • All the beans (including their liquid), frozen corn, chicken broth, taco seasoning, diced green chiles, chopped green pepper, shredded chicken, shredded pepper jack cheese, and cubed cream cheese.

   • Spread the cream cheese cubes evenly on top for easy melting.

3. Cook the Chili

   • Set your Instant Pot to the slow cooker setting and cook for 2 hours.

   • After 2 hours, switch to the “Chili” setting and cook on low pressure for 15 minutes.

4. Add the Finishing Touch

   • Let the chili rest for about 30 minutes after cooking to allow it to cool slightly. (If you’re eager to dig in, just be sure to wait at least 15 minutes so it’s not too hot.)

   • Once cooled, stir in the half and half for a rich, creamy finish. (Adding it at this stage ensures the dairy blends smoothly without curdling.)

5. Serve and Enjoy

   • Spoon the chili into bowls, crumble tortilla chips on top, and dig in!

Cooking Tip

If the chili tastes too salty after cooking, try adding a spoonful of fresh lime juice. The acidity can help neutralize the saltiness. Taste and adjust with more lime if needed.

Optional Enhancements

• A Squeeze of Lime: Add a little fresh lime juice right before serving to brighten up the flavors.

• Fresh Cilantro: Sprinkle chopped cilantro on top for a fresh, herby note.

• Avocado Slices: Garnish with creamy avocado slices to complement the richness of the chili.

• Diced Jalapeños: Add some heat with fresh or pickled jalapeño slices.

• Extra Crunch: Try topping with crushed tortilla strips or fried onions for added texture.

• Hot Sauce: A few dashes of your favorite hot sauce can take the spice level up a notch.

This chili is rich, creamy, and packed with flavor—the ultimate way to warm up on a cold day. If you’re lucky enough to have leftovers, it tastes even better the next day.