by Olena

Healthy White Chicken Chili

Olena Osipov
5 from 88 votes

Healthy White Chicken Chili is a 30 minute meal with chicken breast, white beans, corn, cumin and yogurt. This healthy comfort food is easy to make on the stove, crockpot or Instant Pot.

A true crowd pleaser just like shrimp tacos, Instant Pot turkey chili or fish tacos.

White Chicken Chili

Healthy white chicken chili is a welcome change to another healthy chili, turkey chili. It might be not the chili you are used to but it’s delicious! It is not too spicy, so kids will polish off the bowls.

Unlike any other white chicken chili recipe out there that calls for cream cheese and heavy cream, I thicken my white chicken chili naturally. With a bit of mashed white beans during cooking and full fat yogurt after adds colour and creaminess. I do the same with healthy broccoli cheese soup and chicken wild rice soup.

And depending on your life situation that day, you can quickly whip up this easy stew on the stove or Instant Pot after work. Or set in the morning before going to work.

Need more help meal planning? Check out iFOODreal healthy meal plans.

What Is White Chili?

I did not grow up in Ukraine eating any kind of chili. Especially white chili. We warmed up every single day with a bowl of soup like borscht, beef stew or chicken noodle soup.

My grandma was a doctor and she started her shift at 3PM. Every single day before going to work, she would make soup for lunch and something else for dinner. Every single day.

Living in Canada for last 20 years, naturally we eat a lot of chili now. So, unlike traditional beef chili made with ground beef or turkey, kidney beans and tomato sauce, white chili is made with navy or cannellini beans, chicken, cumin, green chiles, cream cheese and heavy cream.

Again, I can assure you there are 100 versions of white chili on the Internet, just like Korean ground beef or chicken tacos. This is my healthy white chicken chili recipe with corn for volume, simple seasonings and yogurt at the end for creaminess.

How to Make White Chicken Chili on the Stove

  • Saute veggies with spices: Saute onion and garlic for a few minutes. Then add spices for 30 seconds to allow them release their flavors. You want to stir chili at this point constantly to prevent burning.
  • Mash about 1 cup of white beans with a fork and a bit of water, if necessary. Bean starch will thicken chili as it cooks. I find mashing beans before rather than after cooking much easier. Especially, no blender to wash.
  • Cook: Then add chicken, broth, green chiles, corn and simmer for 20 minutes. Tight lid on a heavy bottom pot or even better option Dutch oven cooks chili fast.
  • Shred chicken: You can try to do it inside the pot with forks. I like to use meat claws (also great for chicken salad), so I remove chicken on the cutting board.
  • Combine with seasonings: Return chicken to the pot along with lime juice, cilantro and yogurt. Make sure the stove is off so yogurt doesn’t curdle. Your healthy white chicken chili is ready!

How to Make White Chicken Chili in Slow Cooker

There is detailed recipe card below.

The difference between stovetop and crockpot white chicken chili is that you have to saute onion, garlic and spices in the skillet and then transfer to a slow cooker. And add only 1 cup broth.

  • Cook veggies in a skillet: Saute onion, garlic and spices in the skillet. Transfer to a large slow cooker.
  • Combine in slow cooker: Mash 1 cup of beans and add to slow cooker with other whole beans, only 1 cup broth, chicken and corn.
  • Cook: Cover and cook on Low for 6 hours or on High for 3 hours.
  • Shred meat and season: Shred chicken and return it to the crockpot along with cilantro, lime juice and yogurt.

Tip: If you like to Keep Warm your chili, I recommend to add yogurt in individual bowls to prevent it from scorching.

How to Make White Chicken Chili in Instant Pot

There is detailed recipe card below.

If you know me, you know I am obsessed with Instant Pot recipes. It just makes healthy dinner a reality and so much easier.

I do have an official Instant Pot white chicken chili recipe. However, here is a quick run down:

  • No saute: You don’t have to saute the veggies or spices. Food cooked under pressure comes out more flavorful.
  • Add and cook: Just throw everything in Instant Pot in the order listed in the recipe (please note only 1 cup broth). Pressure Cook on High for 20 minutes.
  • Quick release, shred and season: Quick Release the pressure. Shred chicken, maybe even right in the pot cause it’s stainless steel. Add cilantro, lime juice and yogurt.

Tip: Just like with a slow cooker, if you like to Keep Warm your chili I recommend to add yogurt in individual bowls to prevent it from scorching.

Chili Toppings Ideas

When it comes to chili toppings, it is all about personal taste, heat preference and availability:

  • Cilantro: Never too much but I know some people find it soapy.
  • Yogurt: Or sour cream which has more creaminess.
  • Tortilla chips.
  • Avocado: If you have a ripe one. There is always use for one – mashed on avocado toast or on top of the best turkey burger recipe!
  • Heat: If you can handle the heat, fresh sliced jalapeno with seeds is amazeballs. I tried and I am a wimp.
  • Shredded cheese or Cotija cheese is great too. We always have some on hand to make tostadas last minute.

Substitute for Green Chiles?

Canned diced green chiles are usually not spicy. However, there are mild and spicy versions. My stores in Canada carry very mild green chiles and that is what I am using.

I understand not everyone has access to green chiles in Europe or on hand at a given time. You can skip diced green chiles all together and use more cumin and maybe coriander would be nice too. Or add sauteed bell pepper.

Can I Use Rotisserie Chicken?

Yes. My easy and heart healthy chili calls for boneless and skinless chicken breasts. Only because it makes this recipe a 30 minute healthy dinner and it is hard to beat that.

You can use shredded rotisserie chicken, leftover Instant Pot chicken breast or even Instant Pot frozen chicken (somehow legs and wings always disappear first at the dinner table). Add it in the beginning just like when you would add raw chicken – more flavor.

Freezing and Reheating

Freezing: If you have any leftovers. To be honest, this white chicken chili recipe serves 6 people. It was enough for our family of 4 for dinner and then me and Alex finished it for lunch.

But if it’s only 1 or 2 of you, make entire batch of chili and freeze. Because there is not much dairy, chili will thaw just fine. Freeze in an airtight container for up to 3 months.

Reheating: Thaw on a counter and then reheat on low on the stove or in slow cooker. Or steam in Instant Pot. The nice thing about a pressure cooker is that you can thaw chili from frozen. I would Steam for 5 minutes.

More Healthy Comfort Food

Healthy White Chicken Chili {Stove, Crockpot, Instant Pot}

Healthy White Chicken Chili is a 30 minute dinner with chicken breast, white beans, corn, cumin and yogurt. Easy to make on the stove, crockpot or Instant Pot.
4.97 from 88 votes
Print Save Rate
Course: Soup and Stew
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 345kcal
Author: Olena Osipov


  • 1.5 lbs 3 medium boneless and skinless chicken breasts
  • 1 small onion diced
  • 2 garlic cloves minced
  • 1 tbsp oil I use avocado oil
  • 3 cups chicken broth low sodium*
  • 2 x 15 oz cans great Northern beans drained and rinsed
  • 2 cups corn
  • 4 oz can diced green chiles
  • 1 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp chili powder
  • 1/8 tsp cayenne pepper
  • 1 tsp salt
  • Ground black pepper to taste
  • Small bunch of cilantro finely chopped
  • 1/2 cup plain or Greek yogurt fat 2%+
  • 1 lime juice of
  • Tortilla chips avocado, more yogurt, limes, for serving


Stovetop Healthy White Chicken Chili

  • Preheat large dutch oven or heavy bottom pot on medium-high heat and swirl oil to coat.
  • Add garlic and onion, sauté for 3 minutes, stirring occasionally.
  • Add cumin, oregano, chili powder, cayenne pepper, salt and pepper and cook for 30 seconds, stirring constantly.
  • In a small bowl, add about 1 cup of beans and mash with a fork. It helps to thicken the chili.
  • Add broth, mashed and whole beans, corn, green chiles and chicken breasts. Cover, bring to a boil, reduce heat to low-medium and simmer for 20 minutes.
  • Turn off the heat. Remove chicken and shred with 2 forks or meat claws.
  • Return chicken to the pot along with lime juice, cilantro and yogurt.
  • Stir and serve warm with your favorite toppings like tortilla chips, cheese, more cilantro and lime.

Slow Cooker Healthy White Chicken Chili

  • Preheat large ceramic non-stick skillet on medium-high heat and swirl oil to coat.
  • Add garlic and onion, sauté for 3 minutes, stirring occasionally.
  • Add cumin, oregano, chili powder, cayenne pepper, salt and pepper and cook for 30 seconds, stirring constantly.
  • In a small bowl, add about 1 cup of beans and mash with a fork. It helps to thicken the chili.
  • Transfer to slow cooker along with 1 cup broth, mashed and whole beans, corn, green chiles and chicken breasts.
  • Cover and cook on Low for 6 hours or on High for 3 hours.
  • Remove chicken and shred with 2 forks or meat claws.
  • Return chicken to the crockpot along with lime juice, cilantro and yogurt.
  • Stir and serve warm with your favorite toppings like tortilla chips, cheese, more cilantro and lime.

Instant Pot Healthy White Chicken Chili

  • In a small bowl, add about 1 cup of beans and mash with a fork. It helps to thicken the chili.
  • To 6 or 8 quart Instant Pot, add ingredients in the following order: garlic, onion, corn, whole and mashed beans, chicken breasts, green chiles, cumin, oregano, chili powder, cayenne pepper, salt, pepper and 1 cup broth. Do not stir.
  • Close the lid, set pressure vent to Sealing and Pressure Cook on High or Manual for 20 minutes.
  • Release pressure using Quick Release method by turning pressure valve to Venting position immediately after cooking.
  • Open the lid, remove chicken and shred with 2 forks or meat claws.
  • Return chicken to the Instant Pot along with lime juice, cilantro and yogurt. Stir immediately, so yogurt doesn't curdle.
  • Serve warm with your favorite toppings like tortilla chips, cheese, more cilantro and lime.

Store: Refrigerate in an airtight container for up to 5 days.

    Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.



      • *Instant Pot and slow cooker: Add only 1 cup broth instead of 3 cups like with stove top. It is because liquid doesn’t evaporate much in these appliances.
      • Diced green chiles substitute: Canned diced green chiles are usually not spicy. You can skip diced green chiles all together and use more cumin and maybe coriander would be nice too. Or add sauteed bell pepper.
      • Rotisserie chicken: Yes, you can use shredded rotisserie chicken. Add it in the beginning just like when you would add raw chicken – more flavor.
      • Cream cheese: Add 2-3 oz with yogurt/or in place of it, if you wish. I do add it to my Instant Pot white chicken chili.


      Serving: 1.5cups | Calories: 345kcal | Carbohydrates: 40g | Protein: 22g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 664mg | Potassium: 282mg | Fiber: 10g | Sugar: 5g | Vitamin A: 294IU | Vitamin C: 11mg | Calcium: 37mg | Iron: 1mg
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      Hello and welcome to iFOODreal.

      My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

      200 comments on “Healthy White Chicken Chili

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      1. 4 stars
        This dish has a nice base flavor, but is very bland. The only thing that gets seasoned is the onions and garlic. Boyfriend and I added some hot sauce to the finished product to give it a bit of dimension. I would recommend mixing in a few spices of your choice while it cooks instead. Overall, not a bad dish.

      2. 5 stars
        This was delicious!! Very flavorful and hearty as well as healthy! Did not miss the cream cheese, used plain yogurt and with the mashed beans, it held up well. Cilantro and red onion along with the avocado give it a bright fresh twist. Hit was a hit with everyone in the house. Thanks for another winner Olena!!

      3. 5 stars
        My family loves this recipe!! I make the stove top version & follow the recipe. With 2 adults & 2 young kids, we usually have about 2 bowls worth left over. Absolutely delicious!

      4. 5 stars
        I make this chili at least once a month. Its so easy to make in the instant pot, tastes wonderful and freezes well so its great for meal prep! I am on weight watchers and this recipe works out to 0 WW points on my plan, so it is easily one of my favorite lunches!!

      5. 5 stars
        This was really good! I’ve been trying healthier recipes lately and none of them have been well liked by my family, but this chili was delicious! Definitely making again! The cilantro helps a lot!

      6. 5 stars
        We’ve been making this recipe about twice a month for over six months now – at least! SO good and so easy. We love the instant pot version and always double the recipe for lots of leftovers 🙂 we like to sub a can of rotel for the diced green chili, and we like adding extra chili powder for more spice! Thank you so much for sharing this recipe!

      7. 5 stars
        This was fantastic! We’re thinking of swapping out the chicken with tofu next time we use this recipe for our vegetarian friends! We really enjoyed it, it made a bad evening just a little bit better.

      8. I would like to try this in my 3 quart just like I did for the lentil soup. Will the beans get mushy when you put them in right from the beginning? I am to putting them in after all is done..

      9. 5 stars
        My second Instant Pot meal and this was so tasty and easy to make. ❤️ A bit of indulgence while on a diet too!

      10. 5 stars
        Really delicious and healthy! Just the right heat and I liked the flavor from the lime! I made the crockpot version on high heat and it came out perfect. Thanks for posting!

      11. this recipe is great !! so delicious, and freezes / chills well in the fridge. seems to taste better over the two or three days also. my only slight advice would be (for my taste) twice / three times the amount of spices, 100g less chicken and another can of beans corn instead. but thats just my taste !! love this and will definitely be making it again 🙂

          1. 5 stars
            I have to admit that I was a skeptic. How can a White Chili without cheese, taste good?? This recipe is awesome!!! My husband said this recipe is a keeper. I have been looking for dishes that are very low in Weight Watcher points and this one is a winner!!! Thank You!!😋

      12. 5 stars
        I made this in the instant pot and used too much chicken broth but added more yogurt… AMAZING. I’m always looking for easy recipes. My family loved it! My son usually hates corn but was impressed by this dish.

        We used the same exact side toppings: cilantro, green onions, avocado, tortilla chips and added shredded cheese. Great healthy yet hearty meal! ❤️

      13. 5 stars
        My whole family loved it! I would do one pound of chicken instead of 1.5 seemed too much but overall really good!!

      14. 5 stars
        This is really great!
        I used a 6 bean medley and plain dairy free yogurt (coconut milk based).
        I omitted the chicken since I already had some cooked. Some of the family added chicken in it and some didn’t.
        I adjusted the instant pot time to 15 minutes since there was no chicken to cook.
        It was very good! I’ll definitely make this again.

      15. 5 stars
        SO DELICIOUS! I made on the stovetop, and the chicken was so tender, it was unbelievable. I left out the corn because I didnt want the sweetness, but added yellow, red, and green pepper. Also added avocado and sour cream to the top, and tons of lime. Oh dear Lord, this is absolutely amazing! Your recipes never fail. Thank you so much for sharing, you have been a life saver! Happy Holidays!

      16. 5 stars
        I did this recipe in the instant pot with 2 frozen thighs and a breast. It was so easy and so creamy and amazing! I’m pregnant and looking for good freezer meals. This will be added to the list. Thank you so much for this delicious recipe!

      17. I want to love this! But we’re following the stovetop directions and are on our third round of “simmering.” The chicken isn’t quite ready to shred yet. I hope it wasn’t supposed to be cooked beforehand? Brought all of the ingredients to a boil then simmered (for now 60+ minutes) to get that chicken the right consistency! My only recommendation would be then, if you’re using the stovetop recipe, use a rotisserie shredded chicken. Sure does smell good so far!

        1. You might have just tough chicken. No need for rotisserie chicken, chicken breasts cook in 20 mins on the stovetop. Try different brand of chicken. Not sure if your budget allows but I use organic from Costco and no problem ever. Regardless organic or not, never heard of this issue. Maybe it’s overcooked at this point!

      18. 5 stars
        Olena, your site has become my “go-to” for meal planning. I haven’t tried a single recipe of yours that isn’t 5 stars. This healthy chicken chili didn’t disappoint. I used the slow cooker version. I was able to get the ingredients in the slow cooker and clean up the prep all in about 25 minutes in between Zoom meetings. My kids and husband loved it. Super flavorful and so, so easy. Thank you for all you do and happy holidays!!

      19. 5 stars
        WOW this is a real keeper. Delicious .

        I followed the Instant Pot directions as written with minor change…My husband likes spicy to I used Chipotle chile powder in place of plain chile powder and I had no cream cheese so I added about 1/4 cup of sour cream… Perfect, creamy , just the right amount of spice and it truly has a wealth of flavors. As advised I topped each bowl off with chunks of avocado and a few crumbles of tortilla chips… SOOO good. . Thank you!

      20. 5 stars
        I got a 10 out of 10 by my honest 12 year old. Wonderful crisp flavors. Used the instant pot recipe. Will make again. Thank you for sharing!

      21. 5 stars
        I forgot the yogurt and it was STILL delicious! Even my picky husband went back for thirds and asked me how I always make food that “tastes so good.”

      22. 4 stars
        I only had one can of Northern beans, so I smashed that up to put into the pot and added a can of black beans in place of the missing can of Northern beans. I also added more chicken broth to the pot. It turned out really quite good.

      23. 5 stars
        I made this in my Dutch oven today. I substituted rotel for the green chilies. It turned out even better than I hoped. My husband loved it, too!

      24. 5 stars
        Excellent, mine wasn’t as thick as I wanted so more like a hearty soup. But none the less it was very satisfying. And addition of avocado reminded me of Posole a Mexican soup , which is all about the toppings like avocados, onion cilantro, and your team.

      25. 5 stars
        This is such a great, easy recipe! We swapped green chili’s for jalapeños and wow! Amazing if you like a little bit of a kick!

      26. 5 stars
        I made the instant pot variation because I was tight on time. It was so quick and delicious! I will definitely be making this again. I have now tried a handful of recipes from this blog and they are all amazing!!

      27. 5 stars
        Really great and light chili. I didn’t have green chiles so I diced up a large frozen jalapeño and added it in with the onion and garlic. I also added some diced green pepper. Instead of oregano (I was out) I chopped up some celery leaves. I put a little extra lime in because of love the citrus flavor on top of the spice. I’m totally making this again.

      28. 5 stars
        Made this for the second time a couple of nights ago. My daughter got home from work, checked the pot on the stove and said, “YUM!!!”. My thoughts exactly! I don’t change a thing, which is unusual for me, with one exception – I use rotisserie chicken but intend on trying thighs next time (well-trimmed to keep it low fat). Thanks for an easy, delicious recipe.

          1. Thank you!

            This recipe says cook for 10min. And the other days cook for 20min. What time is best to cook this meal?

      29. 5 stars
        Such a hit in my household of grown men! I had it on its own and they paired it with rice or pasta to fill themselves up – its been requested for the second week in a row

      30. 5 stars
        Very good recipe. I made it with plain yogurt. Will definitely make again! The leftovers were even better cause the flavor was more pronounced. Mmmmm.

      31. 5 stars
        I made this today in the Instant Pot. It received rave reviews from my family. This is absolutely going in our permanent rotation. We don’t like corn too much other than Mexican Street Corn, so I omitted it. My middle child said, “This is top-tier food!” and everyone else said it was delicious. Thank you Olena and staff for another easy, wonderful, healthy, delicious recipe. We’ve loved every single recipe we’ve tried from your site and intend to try many, many more. Perhaps all of them!

        1. 5 stars
          This is such a great recipe! Just made this tonight and I followed the directions exactly for the stovetop’s 5 stars for being super easy, healthy & absolutely delicious! Kids ate it all! I will be looking up your other recipes 🙂

      32. Can you use frozen chicken breasts in the instant pot version? And if so, do you recommend setting it to more than 10 minutes?

        1. 5 stars
          This was absolutely delicious!! It’s so wholesome and hearty. The only thing I omitted was the yogurt just because I personally dislike the taste of yogurt. I added a little bit of heavy cream to substitute. This will definitely be a recipe I will continue to use.

      33. 5 stars
        I love ALL your recipes and look forward to trying any new ones you send. I never have to test/ try the recipe but know it will turn out perfect and delicious, which it always does.
        I just bought an 8 qt IP and will give my 3 yr old, used constantly One, to my son.
        I want more leftovers so should I make your recipe and 1.5 x everything in my 8 qt? I make no knead miracle bread in it. Can I double the recipe?

      34. 5 stars
        This is absolutely delicious. I have a picky 6 year old, and we’ve struggled with his bland little palette but this was SO tasty. He even said he loves the cilantro and pepper! Sincerely, this is in my regular rotation now…. YUM.

      35. 5 stars
        This recipe is easy and delicious. I didn’t have yogurt so I used sour cream and it worked wonderful. My husband is very pickie and he absolutely loved it. Made my own chicken broth which was richer. Try this recipe you can not go wrong

      36. 5 stars
        This is so simple, but soooooo delicious! I make it in my Instant Pot, and usually use light sour cream instead of yogurt. It is now a permanent part of our dinner rotation. Thank you so much!

      37. 5 stars
        This was delicious! I added 2 diced jalapenos. Topped it with fresh avocado, and substituted the yogurt for cream cheese. It was a FAMILY HIT! Will make again!

      38. Is the yogurt a must? Have you tried heavy cream or milk just curious,I have everything but the yogurt.

        1. Hi Sarah! No, the yogurt is not a must. It’s just a nice touch at the end to add a bit of creaminess. You can add a little bit of heavy cream or omit altogether! Hope that helps.

      39. 5 stars
        Yum! I have 3 small children and they even tried it. My pickiest eater loved it! I didn’t have the chilies so I substituted bell pepper and it turned out very well. I’ll definitely be making this again.

        1. Great substitution for bell pepper. That would taste great in the chili. So happy to hear your family enjoyed this recipe.

      40. 5 stars
        This recipe is amazing! I made it exactly as is, except I didn’t have any cayenne, and my husband and I both absolutely loved it. Way better than the other two times I’ve had chicken chili, which contained sour cream and/or heavy cream. And this was relatively easy.

        Thank you for a healthy recipe to add to our dinner rotation!

        1. Jessica! You are so welcome. I am so pleased to hear how much your family loved this recipe. The instant pot is fantastic for cooking meals to feed a big family, isn’t it?!

      41. 5 stars
        Super yummy and healthy!! I didn’t use the can beans I rather used white great northern beans cooked them in my instant pot once they were cooked I took half of the beans out and added the rest of the ingredients along with the chicken to Pressure cook for 10 minutes. At the end I added the rest of the beans, cilantro, lime and Greek yogurt. It was delicious! And super healthy!

      42. 5 stars
        I made this lastnight and it came out a little more soupy that I had expected but it was so good I didn’t mind at all!! I’ll just try mashing up a little extra beans next time. We served it up with a little side salad and some unsalted tortilla chips and it was a great dinner. As always I love your recipes because they make plenty of leftovers to make the week so much easier. I’ll definitely be making this one again!

      43. 5 stars
        This is the best! No oil, so easy, my kids loved it! Thank you so much!
        I accidentally put two cans of corn instead of two cups but it turned amazing still, so if you love corn add two cans lol I will probably just do the recommended amount next time.

          1. Hi there! I might have missed it, but where is the recipe card you are referencing? I was interested in the nutrition facts! I’m currently eating this soup and it’s delicious! Thank you! 🙂

            1. Hi Morgan! The nutritional info is located at the bottom of the recipe card. Sometimes it takes a minute to load, but it’s there! Hope that helps.

      44. 5 stars
        This is SO easy, SO good, and kid friendly! This was the first recipe I tried of yours and it got me hooked. Thank you for providing such great tips and amazing kid-friendly recipes! You have turned our kitchen into a happy place!

      45. 5 stars
        Absolutely fantastic!!! We made it in our Instapot tonight! We will make this again & again & again!! ??

      46. 5 stars
        Wowzers!!! This is amazing! I wasn’t sure at first but wow so good!
        I didn’t have oregano so I used basil leaves instead. Also I didn’t have cayenne or canned peppers so I used 2 whole fresh Chile peppers, chopped. Amazing!! I also used 1.5 of all the called for spices and added a TSP of paprika. (I’m obsessed with paprika. And it didn’t disappoint.)
        I will definitely be making this again. Thank you so much 🙂

      47. Do you not add oil to the Instant Pot? It’s not listed on the instructions. Also, how do you do Instant Pot with frozen chicken. Thanks!

      48. 5 stars
        Yum!!! I wanted to start cooking healthier this year and I LOVE this site. The chicken chili was delicious and very easy to make. I didn’t have any chili peppers, and since we like things hot, I substituted jalapenos.

      49. 5 stars
        This meal is so yummy! It’s delicious as is, but just wondering, have you tried it with a can of tomatoes? I wanted to try, but didn’t want to mess it up. Thank you. I love your blog!

        1. Hi Christy! I have not. I don’t see 14 oz can of diced tomatoes hurting this white chicken chili recipe. Especially fire roasted or with green chiles. Yum!:) Thank you for your kind words!

      50. 5 stars
        I wish I could give this chili recipe 100 stars ? I stuck to the exact “stove top” recipe and it’s truly delicious! I will definitely be making this again

      51. 5 stars
        Loved this recipe, what a great alternative to regular Chili. It was quick and easy meal in an instant pot that was healthy. I put a bit more cayenne pepper for a spicier taste. Thanks for sharing.

      52. 5 stars
        This is delicious. We tweaked it, of course. Sautéed diced chicken thighs instead of pulling chicken breasts. Also added chopped red bell pepper for color and vegetables. But we loved it and will try more of your recipes. We also loved the ground turkey and boccoli garlic recipe. Thank you for making healthful alternatives to old favorites.

        1. I wouldn’t. Especially don’t want you to have bad first experience with IP haha. I haven’t tested this recipe with dried beans. You probably will need longer cooking time and more liquid. I would cook beans first in your IP. Look up my IP black beans recipe here and use that one.:)

      53. 5 stars
        Great tasting! didn’t use yogurt at the end… forgot to buy. Maybe next time I will remember, as there will definitely be a next time for this recipe.

      54. 5 stars
        This chili ? is dyn-o-mite. I have made it twice and can’t wait to make it again. I even got my oldest son to eat it being he is super fussy with stews and chili’s and he absolutely loved it. Thanks so much again for sharing. 🙂 Can’t wait to try more recipes this week.

      55. 5 stars
        The family loved this so much although I admit I did add some sweet chilli sauce to mine. It made HEAPS – although I didn’t bother with freezing it… It seemed to taste better the next day ?. Thanks again Olena for another delicious, healthy recipe.

      56. 5 stars
        This is delicious! One of the first recipes I made in my Instant Pot, it was foolproof and made with ingredients I had on hand already. This is in my regular rotation of meals. Everyone loves it! Oh, I upped the Cayenne pepper to 1/2 Tsp and added a finely diced jalapeño pepper. We like spicey.

      57. 5 stars
        This was delicious. I made to put in the freezer so I didn’t add the lime juice yet but it’s already tasted great!

      58. 4 stars
        Made this for dinner last night in the Instant Pot. Some modifications: I wanted more veggies so in keeping with the “white” theme, I sautéed a chopped zucchini and yellow bell pepper on the side, since 10 min in the IP would make them mushy. I accidentally bought just 1 can of beans, so my consistency ended up more like a soup than chili, but that was ok. I had one stale corn tortilla in the fridge, so I chopped that up and put it in the IP at the beginning, as a thickening agent. I also doubled the spices because my husband & I both like lots of flavor 🙂 . I’ll be making this again!

      59. 5 stars
        Sounds and looks delicious, Olena! I am giving it 5 stars because I FEEL it will turn out great even before trying it . And I am also from Texas like Olivia, so it’s hot and I shall do it in when it cools off a bit too!!! :)… But can I ask you one thing – about the corn: is it canned or fresh? Also, can I make half of this recipe? Different timing in Instant pot then? Thanks!

        1. I always use frozen organic corn in all my recipes. You can half the recipe ingredients but same cooking time in Instant Pot always no matter the amount of food. Enjoy your heat and chili later! 🙂

      60. 5 stars
        This looks delicious! I will definitely make it once it cools down a bit. In Texas it’s still in the upper 90s! Thanks for the recipe!

        1. Take me to Texas!!! I still want summer. I am so sad it’s over. Please don’t be shy to leave me a comment with a star review once you make this recipe. Have a great weekend!

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