white chick chili

White Chicken Chili


Recipe courtesy The Neelys

Adapted for my Instant Pot



  2 (14.5-ounce) cans white beans

  1 tablespoon olive oil

  1 medium jalapeno pepper, minced, I omitted

  2 medium poblano peppers, chopped

  1 large onion, chopped I added 2 sliced green onions

  4 garlic cloves, minced

  Kosher salt and freshly ground black pepper

  1 1/2 teaspoons ground coriander

  1 tablespoon ground cumin     : in place of both I used

  1 teaspoon ancho chili powder : 1 TBS. Mexene chili powder

  4 cups low-sodium chicken broth

  2 limes, juiced, plus lime wedges, for serving we didn’t us eany

  1 rotisserie chicken, skin removed and meat shredded, I used 5 thighs

  1/4 cup chopped cilantro leaves, I used parsley

  Sour cream, for topping

  Tortilla chips, coarsely crushed, for topping




The changes I made are noted above. When I was ready to cook I prepped all the veggies and heated my IP to Sauté low. When it was hot I added the olive oil then the chopped onions went in for a couple of minutes, then I added the peppers and garlic. I had sliced two green onions I added at this time. I added salt and pepper and let go until they were getting soft.


I then added the chopped chicken, chili powder and coriander. I let that all get happy for a while then added the chicken broth and lime juice.


Then I stirred in the two cans of cannellini beans; one can I had lightly mashed with a fork. I stirred well and let heat a few minutes then put the lid on and went to soup mode. The default time was 17 minutes and I set back to 15 minutes.  When done I let set a few minutes then released the steam and served with crushed tortilla chips and sour cream. I thought the lime was just right and didn’t need any extra.