White Chicken Chili Recipe
This white chicken chili recipe is a family favorite! We love the creamy taste and soup makes sure even my teenager gets a good round of vegetables. Feel free to add your favorite vegetables and eliminate any that are listed here that don’t suit your palate or dietary needs.
White Chicken Chili Ingredients
- 1.5-3 lbs of boneless skinless chicken breast
- Coconut oil, macadamia nut oil, ghee, or bacon grease (for sauteing the vegetables)
- 1 medium onion chopped (I use my Cuisinart to chop large portions of these vegetables for soup base and freeze them for soups like this).
- 2 carrots chopped
- 2 celery sticks chopped
- 2 garlic cloves chopped
- 4-5 mushrooms chopped
- 1 pepper
- 1 jalepeno (optional)
- 2.5 tsp ground cumin
- 1 tsp of dried or fresh oregano
- 1 tbsp chili powder
- 1 tsp fine salt
- 1/2 tsp black pepper
- 1.5 – 2cups homemade chicken broth
- 1 can of coconut milk or homemade coconut milk
- Juice of 1 lime
- 1/2 cup fresh cilantro for garnish
- 1 can of white beans (cannelini) or make with Instant Pot dried beans (I cook up dried beans in the Instant Pot with this recipe and freeze them for soups like this).
White Chicken Chili Recipe
Cook Chicken
- Cook in your Instant Pot using this recipe borrowed from another blogger.
- Pull from Instant Pot and cool before shredding.
Saute Vegetables
- Leave remaining broth in Instant Pot and remove trivet
- Saute vegetables in your choice of oil for a few minutes
- Add seasoning
- Add more broth and coconut milk to cover vegetables
- Add shredded chicken back into the soup along with cooked beans
- Place the lid on Instant Pot and set the timer to 3 minutes
- Let it naturally release for 5 minutes
- Release valve and open lid
Serve and decorate with chopped cilantro, avocado slices, shredded cheese, sour cream, and tortilla chips.
For more of my favorite recipes check out my Pinterest account here.
