Are you on the Instant Pot bandwagon yet? I'm definitely on board! I love making this Instant Pot Cream Cheese Chicken Chili when I'm short on time. Similar to this Instant Pot Split Pea Soup recipe, it's creamy, flavorful, and perfect on those chilly fall and winter nights!
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The first time I made this Cream Cheese Chicken Chili, my husband, Scott, was blown away! His exact words were: "this is the best chili I've ever had." I made his extra spicy by adding cayenne pepper and some jalapeño peppers because he loves everything extra spicy.
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Ingredients & Substitutions
- Chicken: The recipe calls for skinless chicken breasts however, chicken thighs can be substituted.
- Beans: To keep the color of the chicken chili light, we'll use canned white beans. Great Northern Beans, Cannellini Beans, or canned beans labeled "white beans" can be used. However, feel free to use black beans if that's what you have.
- Cream Cheese: This wouldn't be a white chicken chili recipe without cream cheese. You'll need 4 ounces of cream cheese. I prefer to use full-fat cream cheese. Low-fat cream cheese sometimes doesn't always melt properly.
- Peppers: If poblano peppers are too spicy for you, just substitute bell peppers. If they're not spicy enough, you can add a few serrano peppers or jalapeno peppers. Canned green chilies can also be used in this recipe.
- Spices: Chili pepper, white pepper, and cumin are used to season the chili. Coriander would also work in this chili.
How to Make Cream Cheese Chicken Chili
Step 1: Choose the "sauté" button on your Instant Pot, and allow the pot to come to temperature. Meanwhile, chop the poblano peppers, onions, and garlic. Add oil, then sauté the vegetables for approximately 3 minutes.
Step 2: Cube chicken breast, add to the Instant Pot; mix to combine.
Step 3: Add salt, white pepper, chili powder, cumin, and oregano. Next, add drained beans, corn, broth, and condensed cheese soup. Stir cream cheese and sour cream into the pot, then cover with the lid and set the vent to "seal."
Step 4: Choose "pressure cook" and set the time to 30 minutes. It should take approximately 15 minutes to come to pressure. After 30 minutes, do a natural release for 15 minutes. Release the remaining pressure by turning the valve to vent.
Step 5: Remove the chicken from the pot. Shred chicken then place chicken back into the pot; stir to combine.
Serving Suggestions
This Cream Cheese Chicken Chili is delicious on its own. However, you can definitely serve the chili with corn tortilla chips or baked pita chips, shredded cheese, chopped onions, cilantro, and sliced avocados.
Recipe FAQs
Cumin is a spice that's often added to chicken chili. Unfortunately, it can be overpowering. For this reason, I only add a small amount. Oregano, salt, and white pepper are also great in white chicken chili.
Cream Cheese Chicken Chili can be thickened by adding more beans, using less liquid, or cooking it longer to reduce the liquid.
Another option is to use cornstarch to thicken the soup. Simply make a slurry with cornstarch and a cold liquid like broth, water, or milk, and whisk into the soup. The soup will need to come to a boil before the thickening agents in the cornstarch are activated.
White Chicken Chili should not be frozen because of the dairy in the soup. Dairy-based soups do not freeze well and should be consumed within a week of being prepared.
Pro Tips
- If you don't own an Instant Pot, you can still follow the general recipe directions to make Cream Cheese Chicken Chili on the stovetop instead. This recipe can also be prepared in a slow cooker/crockpot.
- Reheating the leftovers couldn't be simpler. Just pour the chili into a saucepan and heat over low to medium heat until heated through.
- Store leftovers in an air-tight container in the fridge for up to a week.
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Ingredients
Method
- Choose the "sauté" button on your Instant Pot, and allow the pot to come to temperature. Meanwhile, chop the poblano peppers, onions, and garlic. Add oil, and sauté the vegetables for approximately 3 minutes.
- Cube chicken breast, add to the Instant Pot; mix to combine.
- Add salt, white pepper, chili powder, cumin, and oregano. Next, add drained beans, corn, broth, condensed cheese soup, cream cheese, and sour cream. Mix and cover with the lid and set the vent to "seal."
- Choose "pressure cook" and set the time to 30 minutes. It should take approximately 15 minutes to come to pressure. After 30 minutes, do a natural release for 15 minutes. Release the remaining pressure by turning the valve to vent.
- Remove the chicken from the pot and shred, then return to the pot and stir to combine.
Nutrition
Notes
- If you don't own an Instant Pot, you can still follow the general recipe directions to prepare this recipe on the stove top instead. This recipe can also be prepared in a slow cooker/crockpot.
- Reheating the leftovers couldn't be simpler. Just pour the chili into a saucepan and heat over low to medium heat until heated through.
- Store leftovers in an air-tight container in the fridge for up to a week.
Ann says
Talk about the epitome of comfort food!
This one would be perfect for a cold or rainy day. We had the absolute pleasure of having it made for us, by Hilda herself, in her home, and it will be something I will never forget. Thanks Hilda! And! The house smelled scrumptious!!
HildaSterner says
Thanks, Ann! The pleasure was all mine having you ladies over for dinner. Hope you return soon, there's more where that came from! 🤗
Connie Poland says
Very tasty, filling soup. Really loved it and will make it for the family again!
HildaSterner says
Thank you Connie, I really appreciate the review!
Lori says
This was so good! Absolutely loved it. Great flavor, texture and very filling! Thanks Hilda
HildaSterner says
Thanks, Lori! Now you can make Dave some. 😉
Karly says
I bet this is good! I'll have to make this!
HildaSterner says
Thanks, Karly, it's so good! Let me know what you think!