Instant Pot White Bean Chicken Chili is easy to cook and it’s absolutely delicious. White tender chicken, green chilies, green enchilada sauce, white beans, spices, and a few more goodies make this an excellent meal.
What’s better than coming home after a long day with grumpy and hungry kids and having dinner ready to go! I served this soup with cheesy quesadillas and the kids went crazy dunking them straight in their soup bowls! It was an epic combo and complement to the White Bean Chicken Chili.
White Bean Chicken Chili flavor is creamy, tangy, and well-spiced however not too spicy. So it is both adult and kid-friendly! Getting my kids to eat beans has been an ongoing struggle but somehow they just seem to view white beans differently, in a good way. A total mom wins for me especilaly because my 4 yr old is now a self-proclaimed vegetarian these days therefor I put a bowl aside before I added back in the shredded chicken.
The beauty of Instant Pot White Chicken Chili is you can really dress it up or down as you like. White Bean Chicken Chili could be brothy or extra creamy. In particular, I like the addition of cream cheese giving it a lightly creamy feel however you could also use half and half or cornstarch to thicken it up. Whether it is served with an abundance of toppings or just a handful of cilantro and a warm tortilla, you will find it a delicious weeknight meal!
The recipe calls for chicken breast, however, you can use fresh or frozen chicken breasts or thighs. Use skinless to avoid excess fat and make it easier for shredding.
How Do I Make Variations on Instant Pot White Chicken Chili?
- Make it dairy-free: You can omit the cream cheese and leave it as is and it will be delicious! If your looking for a dairy alternative try vegan cream cheese or 1 cup full fat coconut milk!
- Pack the spices: This chili is on the milder side, I have 2 little ones that prefer it not over-spiced. Looking to heat it up add some jalapeno or chile powder.
- Crockpot: Simply dump in all ingredients and cook on low for 5-6 hours. Stir in cream cheese, enjoy!
Prep Time 5 minutesCook Time 15 minutesTotal Time 20 minutes
- 1 tbsp cooking oil
- 1 medium onion, diced
- 1 poblano pepper, seeds removed and diced
- 4-6 cloves garlic, minced
- 2 cans white beans, drained and rinsed
- 1 cup corn kernels
- 3 tsp cumin
- 2.5 tsp salt
- 2 tsp oregano
- 1/2 tsp paprika
- 1 tsp garlic powder
- 1 tsp chili powder
- 8 oz canned mild green chilies
- 15 oz green enchilada sauce, mild
- 4 oz cream cheese
- 1/4 cup cilantro leaves
- Prep your onion and poblano pepper by dicing them.
- Sauté the garlic, onion and poblano pepper. Select the sauté setting on your pressure cooker and heat the oil add in veggies and cook for 2 minutes or until veggies soft and fragrant.
- Add in spices and continue to satué for 1-2 more minutes.
- Add in chicken breast, corn, white beans, green enchilada sauce, green chilies, and chicken broth. Give it a quick stir.
- Pressure cook the soup. Cook on manual, high pressure for 10 minutes.
- Use the quick-release method to release steam. Once safe remove the lid.
- Remove the chicken breast and shred with 2 forks. Stir in cilantro & cream cheese and add back in the chicken.
- Serve immediately with your favorite toppings, enjoy!
- Quesadillas, highly recommended!
- Tortilla chips
- Fresh Lime
Serving Size:1 | 8 Freestyle Points |
Amount Per Serving: Calories: 255 Total Fat: 9g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 16mg Sodium: 1513mg Carbohydrates: 35g Net Carbohydrates: 0g Fiber: 8g Sugar: 5g Sugar Alcohols: 0g Protein: 11g8 Freestyle Points
The Egg Roll in a Bowl is a healthier twist on a traditional egg roll. This recipe has everything an egg roll offers without the deep-fried wrapper. It is vegan + gluten-free + refined sugar-free.
Ever just want Chinese takeout, but you just went grocery shopping and know you should probably use what you have, the story of my life! Egg rolls are my favorite especially with the sweet dipping sauce, however, Trader Joes Orange Chicken runs a close second.
After vacation, I’ve been making an attempt to just eat better. After having kids weight just seems to stick a little different, haha! And well it should be a no brainer that I ate all the tacos and margaritas in Mexico! Thus I really try to eat at home and use wholesome ingredients whenever possible.
Yesterday on our way home from the swim meet for my son we stopped by the store to pick up a few things for school lunches. Mondays sure do come quickly around here. Sunday grocery shopping is madness around these parts of town and the parking lots are not much better! Anyhow, I was on my way out of the grocery store it smelt like Chinese food, there is a Chinese restaurant close by and omg I knew what I wanted for lunch, Egg Roll in al Bowl of course! It is so easy to prepare and a great healthy alternative to deep-fried egg rolls.
This recipe is great for meal prep, make it once have it for the week! Egg Roll in a Bowl is a great way to add fiber to your diet. Cabbage has cancer-fighting sulfuric compounds yet another great reason to add it to your diet!
How To Make Egg Roll in a Bowl:
- Optional Garnishes:
- siracha or garlic chili sauce
- coconut aminos
- bean sprouts
- green onion
Love quick meals? Also, try Easy Teriyaki Chicken & Rice Bowls.
- 10 oz extra firm tofu, cut into 1/4 inch cubes
- 1/2 cup coconut aminos (can sub soy or tamari just use 1/4 cup)
- 1 tsp tamari
- 1/2 tsp chili garlic paste
- 1/2 tsp agave
- 1/4 tsp black pepper
- 2/3 cups carrots, grated (2 carrots)
- 1/2 medium white onion, thinly sliced
- 1 tbsp ginger, freshly grated
- 4 garlic cloves, minced
- 2 cups green cabbage, thinly sliced
- 1 cup red cabbage, thinly sliced
- In a large skillet heat oil on medium-high. Add tofu and cook till golden brown about 3-4 minutes per side. You may need to stir more frequently to avoid sticking. Add more oil if necessary.
- In a small bowl whisk together coconut aminos (can sub soy sauce or tamari), agave, black pepper and sriracha ( can sub chili garlic sauce).
- Pour sauce over tofu then add onion and sauté for 1 minute. Add ginger and garlic; sauté till fragrant. Add cabbage and carrots sauté about 5 minutes.
- Divide among bowls and top with your favorite garnishes. Serve or rice or rice noodles.
siracha or garlic chili sauce
Stores great in the fridge and is an easy reheat!
Amount Per Serving: Calories: 142 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 701mg Carbohydrates: 19g Net Carbohydrates: 0g Fiber: 4g Sugar: 12g Sugar Alcohols: 0g Protein: 9g