There are times you want to have a recipe like White Chicken Chili Slow Cooker – Instant Pot – Stovetop. And then there are times you HAVE to have it! Maybe like today, when up Nord, here, in the Twin Cities the high is 12 degrees with seven inches of fresh snow, but tomorrow promises a high of -5 and a low of -25! That’s Fahrenheit!
White Chicken Chili Slow Cooker – Instant Pot – Stovetop
That’s when you need a meal that’s gonna warm you from the inside out. Bonus that it’s pretty much a pull from the freezer and the pantry meal, coz no one in their right mind is stepping outside the door if they can help it!
About White Chicken Chili Slow Cooker – Instant Pot – Stovetop:
You might not think anyone who lives in Minnesota could be in their right mind – I make no claims about my mind! 🙂 What I do claim is this White Chicken Chili is fabulous.
Whether made on the stove, the Instant Pot, or Slow Cooker, this is a winner. I poached this from the New York Times, adapting and streamlining it to fit our taste and what was on hand. The original is here.
From the Times: “This tangy, mildly spicy white-bean chili is as warming and comforting as a traditional chili, but in a lighter, brighter form. Plenty of green chiles…provide a kick while creamy white beans mellow it all out.” I couldn’t have said it better.
Unlike many chilis, although hearty, it’s fresh and packed with flavor. It’s also just the right amount of heat; just a nice touch, so there are no worries about serving this chili to just about anyone. The heat can easily be nudged up or down to suit your comfort level.
It’s a great recipe to serve the family, but makes a good-sized pot; it would be perfect to tote to a potluck, serve at a game day get-together, or make for a party.
Refrigerator Pickled Jalapenos
Serving:
The serving suggestion included Pickled Jalapenos so I couldn’t resist a few for garnish & a good dose of the brine in my bowl.
Pick and choose from any (or all) of the suggested garnishes in the recipe.
Making the Chili:
There’s a minimum of chopping and prep in this recipe, which means a minimum of time, effort, and clean-up, but the payoff is big. Ya gotta love a recipe that makes you look like a pro in the kitchen, especially when you get to toss out an “Oh, it was nothing!” to all the compliments.
This isn’t thick, stand up your spoon in it chili. When cooking this in the slow cooker or the Instant Pot, there’s little to no evaporation. Hold back a cup of the chicken stock at first. Add a little at the end if needed.
Storing and Reheating the Chili:
When storing, add it to the fridge after cooling, don’t cover it until chilled. It will cool down faster.
When reheating, add more liquid if needed. It’s a judgment call and it will be difficult to tell how much until it has started reheating. Reheat on the stove or the microwave, gently stirring often. Be careful not to turn it to mush.
This chili freezes well. Thaw overnight in the fridge or microwave on defrost before reheating so it doesn’t overcook. White Chicken Chili is an ideal recipe to double (except in the Instant Pot where it will go over the “max fill” line) and freeze for another meal or in individual portions.
Other Favorite Chicken Chilis:
You might want to check out my Easy White Chicken Chili, Creamy White Chicken Chili, Barbecue Chicken Chili (stovetop or Instant Pot), and my serious Chipotle Chicken Chili. You can see more Chili recipes on the menu for my Soups, Chowders & Chilis.
Saving Money White Chicken Chili:
To put this on the table for less, consider shorting the chicken and making up the difference with more beans. The lowly bean is super healthy. Soaking and rinsing beans (and eating them regularly) eliminates common issues.
Garnishes can make or break the pricing; if on a budget, choose wisely. IMHO, the lime is essential.
To see what might be on sale before any holiday, see my post Win at the Grocer. If you have access to discount stores like Aldi or Lidl, they have great pricing on many of these items.
- Beans: Canned beans are cheap but dried beans are cheaper. A pound of beans equals about 3 standard 15-ounce cans. Dried beans are often on sale around any holiday when ham is normally served.
- Stock: It pays to make your own Chicken Stock with bones and scraps, but if you don’t, buy your stock during the glut of sales over the Winter Holidays and before Easter.
- Chicken: Never pay full price on any chicken; it goes on sale often, usually reaching a low about once a quarter, and freezes well. Know your prices and stock up when it’s at rock bottom.
- Green Chiles: Cans of Green Chile are often on sale unadvertised, and usually at a low before Cinco de Mayo.
- Corn: Here’s where a can will save a bit. A 15-ounce can has about 1 1/2 cups of kernels. Rinse it well before using and no one will ever guess.
- Cheese: I chose to garnish with a little queso fresco. Feta is a great substitute. It’s not for everyone, but if you’re up for a project, making your own Queso Fresco is surprisingly easy and super cheap.
- Limes: When choosing limes, weigh several and pick the heaviest. Avoid any that are browning. Bags of limes might not be the bargain they seem to be; inspect them closely. Keep them in the fridge, loosely covered in a container with a paper towel on the bottom.
- Herbs: It’s worthwhile to grow your own and bring them during the winter. Cilantro doesn’t do well inside, but parsley can sub.
White Chicken Chili
White Chicken Chili Slow Cooker – Instant Pot – Stovetop
This tangy, mildly spicy white-bean chili is as warming and comforting as a traditional chili, but in a lighter, brighter form. Plenty of green chiles — fresh and canned — provide kick while creamy white beans mellow it all out
- Total Time: varies
- Yield: 6 to 8 servings 1x
- Category: Soups
- Cuisine: Mexican or Southwestern
Ingredients
- 2 tablespoons olive oil
- 1 large yellow or red onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 jalapeño, minced, seeded if desired
- 2 teaspoons ground cumin
- 2 teaspoons onion powder
- 1 teaspoon dried oregano
- ½ teaspoon ground cayenne
- 3 (4-ounce) cans chopped green chiles, hot, mild or a combination
- 2 pounds boneless, skinless chicken thighs or boneless, skinless breasts
- salt to taste
- 3 to 4 cups chicken stock
- 2 (14-ounce) cans of white beans, drained and rinsed
- 1 ½ cups frozen corn or one can, drained
- salt to taste
- 1 lime, juiced (about 2 tablespoons)
- garnishes of choice: suggested, pick from pickled jalapeño slices, diced onion or sliced green onion, cubed avocado, sour cream, chopped fresh cilantro, cheese, additional lime(
Instructions
Slow Cooker:
In a large Dutch oven, heat oil over medium heat. Add the onion and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add cumin, onion powder, oregano, and cayenne and stir until fragrant, 1 to 2 minutes. Stir in the canned green chiles.
Transfer the mixture into a 5- to 8-quart slow cooker. Generously season the chicken thighs or breasts with salt and add them to the pot. Stir in 3 cups chicken stock and the beans. Cover and cook on low until the chicken is tender, 4 to 6 hours.
Shred the chicken using two forks. (You can do this directly in the pot, or remove the chicken to a bowl, shred it, then return it to the pot.) Stir in the frozen corn or canned corn, cover, and cook until warmed through, about 10 minutes. Stir in lime juice. Season to taste with salt if desired. Serve in bowls and pass the desired toppings at the table.
Stovetop:
Proceed as above, but use 4 cups stock instead of 3 cups and bring the mixture to a simmer over medium-high. Reduce the heat to low, partially cover, and cook until the chicken is tender, stirring occasionally for about 35 minutes. Proceed with the rest of the recipe.
Instant Pot:
Add oil to Instant Pot liner and using the saute function, proceed with the recipe, adding three cups chicken stock and beans. Cancel the saute function, seal the Instant Pot and set to High Pressure, 12 minutes. When finished, Quick release and proceed with the recipe, using the saute function again as needed to warm through.
Notes
Adapted from the New York Times
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I’m sharing White Chicken Chili Slow Cooker – Instant Pot – Stovetop at Fiesta Friday #260, hosted by Diann @ Of Goats and Greens.
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