Creamy, satisfying, and just spicy enough to keep you going back for more! With the crunch of shoepeg corn, zest of green chilis, and the creaminess of Greek yogurt, this White Chicken Chili is the perfect fall addition to your soup line-up. It’s a great alternative to traditional beef chili and makes for a delicious weeknight dinner!

We love how light this chili is. It’s so creamy and filling without leaving you with the feeling that you can’t walk because you feel so full! The only real variation we use with this meal is when it comes to the chicken: using a rotisserie or quickly cooking our own. When I have the forethought, I buy a rotisserie, take all the meat off, and throw the chicken right in, making this dish in under 15 minutes. Other times, all I have on hand is frozen chicken breast. I cook them first in the Instant Pot, shred, and use in the chili. Either are great options and it really comes down to what you have time for or whichever you have on hand. Directions on how to cook frozen chicken are right below!

How to cook frozen chicken breasts:

Place frozen chicken breasts in inner pot of instant pot, on top of grate.

Add in 1 cup of water or chicken stock.

Set pressure cooker to 10 minutes on high pressure. Make sure you have the valve turned to ‘seal’.

It will take longer for your pressure cooker to reach pressure due to the meat being frozen, but it should not take longer than 12 minutes.

Once cook time has ended, let the pressure release naturally for 5 minutes, and then do a quick release.

Remove the meat from the liquid and let rest for 5-10 minutes.

Does white chicken chili freeze well?

You can absolutely freeze this chicken chili! The key, as with most anything, is making sure to have your container tightly sealed. You can freeze this chili for up to a month and still enjoy the quality and taste that is so good.

How long can you keep white chicken chili?

To maximize the shelf life of cooked chili for safety and quality, refrigerate promptly in a covered, airtight container. If you store it appropriately, cooked chili will last 3-4 days in the refrigerator.

How can I thicken chicken chili?

If you want to quickly thicken your chili, all you need is flour! Take about a cup of your hot liquid from the slow cooker, pour in a clean bowl and whisk in 1-2 TBS of flour until fully combined. Once mixed, slowly add back to the slow cooker while stirring. That should do the trick! Make sure you don’t add the flour directly to the chili because it will just clump up and not have the desired effect.

Ingredients for our White Chicken Chili:

• 2 cans of shoepeg corn
• 2 cans of great northern beans – undrained
• I Cup Onion
• 2 cans of diced green chilis
• 3 cups shredded/diced cooked chicken (about 1.5lbs)
• 2 cups Greek yogurt – MUST BE 2% or Whole Milk yogurt
• 2 tsp. Cumin
• 1 tsp. Lemon Pepper
• 2.5 cups chicken stock  
• 2 Limes, juiced
• 2 Cloves of garlic

How to make White Chicken Chili:

Pull chicken from a rotisserie, shred and set aside. (You can always use frozen chicken and prepare it in an Instant Pot, following the directions above.)

Dice onions and sauté them with the butter and garlic. Once the onions are translucent in color, turn heat off. Add the juice from the two limes.

Add the beans, corn, cumin, lemon pepper, chilis, and chicken stock to the slow cooker and stir.

Mix in the onions and your shredded chicken.

Turn slow cooker on low and let simmer for 60-90 minutes.

Right before serving, slowly stir in the whole milk or 2% greek yogurt.

Top with shredded Mexican cheese and diced cilantro if desired!

This white chicken chili is absolutely perfect on a cool weeknight when you know you’ll need leftovers to pull from the following day. It’s also a great dish to throw together before you head to soccer practice because it will be ready to eat the moment you get home! Its comfort food without a crazy calorie count… so go ahead and enjoy that second helping 😉