food · instant pot · recipe

Creamy White Chicken Chili

Happy 2019 everyone! I am so excited for my first post of the new year. I had so much fun posting on my blog and chatting with you all in 2018 and I cant wait for more of that in 2019. Thanks to everyone who has taken the time to read what my crazy ass has to say. I truly appreciate it so much!

Anyway, back to the reason y’all are really here today…white chicken chili. It is no secret that I love no-fuss meals and honestly ya’ll, this is by far one of the easiest, quickest and yummy dinners I have posted yet. My mom’s friend made this in her Instant Pot during a holiday party and it was gone in minutes. Being a fellow Pot Head, I had to get the recipe for this stuff (thanks, Jeannine!) I just made it for New Year’s Eve and my boyfriend is already craving it again. Read on to see this super simple recipe for creamy white chicken chili with a little bit of heat to keep you warm this winter!

Creamy White Chicken Chili

  • Servings: 8
  • Difficulty: Easy
  • Print

2-3 boneless skinless chicken breasts

8 oz. of cream cheese

1 14.5 oz. can fire roasted tomatoes

2 15 oz. cans of white beans

1/2 cup or more of buffalo wing sauce

3 cups of chicken broth

1 packet of ranch dressing mix

1/2 tbsp. onion powder

1/2 tbsp. garlic powder

1/2 tbsp. dried cilantro

1/2 tbsp. salt

First, drain the tomatoes and the white beans. Grab your Instant Pot and add all the above ingredients except for the cream cheese. Secure the lid and set the pot to high pressure for 20 minutes. After 20 minutes, let the pot de-pressurize naturally rather than doing a quick release. Once the pot is depressurized, take out the chicken breasts and shred. Return the shredded chicken to the Instant Pot and turn it to the “keep warm” setting. Stir in the cream cheese until fully melted. Serve immediately and enjoy!

Easy peasy, right? You can always cook the chicken first, then add the ingredients and cook the chili on the stove top for 1-2 hours. But if you are needing a quick dinner, the Instant Pot is the way to go!

Omg. Creamy and delish with just enough heat.

I hope you love this white chicken chili as much as we did. Still feeling chilly? Eat some chili!

Ok, I am done.

 

 

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10 thoughts on “Creamy White Chicken Chili

  1. I made it tonight and it was so good! I used fat free cream cheese to save calories and I didn’t feel like it was lacking in flavor at all. Knorr chicken bullion always tastes amazing in soups. Next time I might try using 1/3 cup of buffalo sauce and then see if I should go the full half cup. This is such a tasty meal, I know I crave buffalo flavor and this really knocks it out of the park with the creamy cheese!

    Liked by 1 person

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