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Creamy Chicken and White Bean Chili Recipe
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Creamy Chicken and White Bean Chili Recipe

Course: Lunch
Servings

4-6

servings
Prep time

15

minutes
Cooking time

30

minutes

Indulge in a comforting bowl of Creamy Chicken and White Bean Chili made with tender chicken thighs, aromatic spices, creamy cannellini beans, and a touch of cream cheese. This flavorful recipe, cooked effortlessly in an electric pressure cooker, is topped with fresh cilantro, avocado, and zesty lime wedges, offering a satisfying and hearty meal for any occasion.

Ingredients

  • 4 ounces cream cheese

  • 1 medium yellow onion

  • 2 medium stalks celery

  • 1 medium green bell pepper

  • 3 cloves garlic

  • 2 (about 15-ounce) cans cannellini beans

  • 2 tablespoons olive oil

  • 1 1/2 pounds boneless, skinless chicken thighs (5 to 6)

  • 1 1/2 teaspoons kosher salt, divided, plus more as needed

  • 1/4 teaspoon freshly ground black pepper, plus more as needed

  • 1 (4-ounce) can diced green chiles

  • 2 teaspoons ground cumin

  • 1 teaspoon dried oregano

  • 1/2 teaspoon chili powder

  • 1 1/2 cups low-sodium chicken broth

  • 1 tablespoon cornstarch

  • 1 tablespoon water

  • 1 cup fresh or frozen corn kernels

  • Serving Options:

  • 1/4 cup fresh cilantro leaves

  • 2 medium ripe avocados

  • Cheddar cheese

  • 1 medium lime, cut into wedges

  • Sour cream or Greek yogurt

Directions

  • Cut 4 ounces of cream cheese into 8 pieces and place them on a plate to soften at room temperature while preparing the chili.
  • Dice 1 medium yellow onion, 2 medium celery stalks, and 1 medium green bell pepper, adding them to a large bowl as you finish. Mince 3 garlic cloves. Drain and rinse 2 cans of cannellini beans.
  • Heat 2 tablespoons of olive oil in a 6-quart or larger electric pressure cooker on the Sauté function. Cook the onion mixture until softened for 5-7 minutes. Season 1 1/2 pounds of chicken thighs with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
  • Add garlic, diced green chiles (undrained), ground cumin, dried oregano, chili powder, and the remaining 1 teaspoon of kosher salt to the pressure cooker. Cook until fragrant, about 1 minute. Turn off the pressure cooker.
  • Layer beans over the mixture and arrange chicken thighs on top. Pour in 1 1/2 cups of low-sodium chicken broth without stirring.
  • Lock the lid and set the pressure valve to seal. Cook for 10 minutes under HIGH pressure; quick-release the pressure when done.
  • Shred chicken thighs and return them to the pot. Simmer after adding cornstarch mixture, cream cheese, and corn kernels until thickened for 1-3 minutes, stirring frequently.
  • Adjust seasoning with more kosher salt and black pepper if needed. Serve with optional toppings.

Notes

  • Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.