Turns out, Jon Snow was right- winter is here! It’s cold, rainy and windy outside, it sure feels like January! Many of us find comfort in warm and creamy soups in this weather. No wonder January is National Soup month in the US.
To celebrate that, I bring to you, one of my all-time favorite, super easy to make, creamy and delicious, White Chicken Chili recipe. This soup is part of my Fill-it, Shut-it, Forget-it series, because that’s all there is to it. You dump all ingredients in a pot and let it do it’s magic. The only work you have to do after that is figure out what toppings you want to put on it 🙂
To make this recipe even easier to make, I make it in my electric pressure cooker, Instant Pot. Why? Coz I can dump everything in and finish some work in the meantime, without having to monitor anything. I make this soup a lot on sports nights. I set up the pot and then take my kids out for their classes. By the time we are back, hot and piping dinner is waiting for us. It’s a lifesaver recipe for times when I don’t have any fresh produce to work with. I always keep some frozen corn and chicken in the freezer. My pantry is always stocked with cans of beans, roasted red peppers (for the veg part) and stock (Chicken or Vegetable). This recipes comes together very well without any fresh ingredients to add. You can easily customize this recipe to your liking. Switch up the vegetables. You can add peppers, carrots, fennel, and, switch up the beans to Cannellini Beans or Pinto Beans too.
This recipe is very easy to make on the Stove-top too. Simply dump everything in a large soup pot. Cover it, bring it to a boil, reduce the heat to medium, and simmer it for 12-15 minutes, or till chicken is tender enough to shred and the beans are nice and creamy. If you are converting this recipe for your stove-top pressure cooker, I would cook it for 2 whistles, then reduce the heat to medium and cook it for 5 minutes. Let it rest for 10 minutes before opening the cooker.
Easy White Chicken ChiliPrint Recipe
- 1 tablespoon Extra Virgin Olive Oil
- 1 crushed garlic (or 1/2 teaspoon Garlic Powder)
- 1 cup celery sliced or chopped (about 2 ribs)
- 1 14 oz. can Northern Beans
- 1 cup frozen corn (no need to thaw)
- 2 cups chopped kale (optional)
- 1 lb. boneless skinless chicken tenders (can use breast or thighs or, skip for vegetarian)
- 32 oz carton of stock (chicken or vegetable)
- 1 teaspoon salt
- 2 teaspoons Chili Powder
- 1 teaspoon Ground Cumin
- 1/4-1/2 teaspoon Cayenne Pepper (optional)
- few drops lime juice, before serving
- 2-3 tablespoons chopped cilantro, for garnish
- 1/4 cup shredded cheddar cheese (about 1 tablespoon per bowl, or, your favorite chili toppings)
Prep: Rinse and drain beans. Wash and chop celery. If using kale, wash and chop. Turn Instant Pot On. Add everything in- olive oil, crushed garlic, celery, beans, corn, chicken, spices, stock and kale. Give it a stir.
Close the pot. Set Manual/Pressure Cook for 4 mins for chicken tenders. If using chicken breast, cut it up in small pieces or, set 6-7 mins for full breast (depending on size) and shred later. For thighs, cut it in half or set 6 mins for full thighs and shred later.
Wait for natural pressure release for 10 mins and open lid. Using two forks, shred the chicken in the pot. Chicken is super tender at this point, so shredding in the pot is real easy and mess free.
That's it. Serve with a squeeze or lime and top with your favorite chili toppings- cilantro, cheese, sour cream, tortilla chips...