by Olena

Instant Pot White Chicken Chili

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Olena Osipov
5 from 57 votes

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This Instant Pot White Chicken Chili is an outrageously delicious dinner made in one hour with only ten minutes of prep. Pantry ingredients, creamy and just WOW your family white bean chicken chili recipe.

Instant Pot chicken and rice, Instant Pot Parmesan chicken pasta and Instant Pot rice and beans are other family crowd pleasers around here.

Instant Pot White Chicken Chili

Creamy Instant Pot Chicken Chili

If I had to pick one soup to make year round, it would be this Instant Pot white chicken chili. There is literally a lineup with bowls as soon as chicken is shredded and cream cheese has melted.

This chili is a version of my healthy white chicken chili. It is creamy without too much fat, with hearty cannellini beans, tangy and perfectly spiced for kids and adults. Then topped with diced avocado, lots of cilantro, green onion and tortilla chips. Easy, healthy and out of this world dinner idea!

Chicken chili is a nice change to a turkey chili and is one of the most popular healthy Instant Pot recipes on iFOODreal. Love chicken? Make sure to browse these 20 Instant Pot chicken recipes.

Why This Recipe Works?

  • Dump and go – This white bean chicken chili requires no sauteing.
  • Hands off cooking method – Just dump and go. You can even let pressure release on its own while you are out for hours.
  • A crowd pleaser – Absolutely everyone loves a hot bowl of this white creamy and hearty chili. Especially, kids love to add their own toppings. You can also double the recipe in large Instant Pot.
  • Highly versatile and customizable – Make it less or more spicy for your crew, add more cream cheese if that’s your jazz, and make Instant Pot chicken chili with canned or dried beans. Not to mention all ingredients are very forgiving.
Instant Pot White Chicken Chili closeup on a ladle

Ingredients for White Bean Chicken Chili

  • Chicken: Boneless and skinless chicken breasts or thighs.
  • White beans: Use “low sodium” or “no salt added” canned beans like cannellini, navy or great Northern beans. I use any in recipes like white bean salad calling for white beans.
  • Corn: Fresh or leftover cooked (cut off the cob), frozen (no need to thaw), or canned (drained) corn works.
  • Veggies and fruit: Onion (white, yellow or even red), fresh cilantro and lime (lemon).
  • Broth: Low sodium chicken or vegetable broth. I like to use organic bouillon cubes or paste diluted in water.
  • Diced green chiles: In a 4 oz can found in Mexican food aisle/shelf.
  • Spices: Chili powder (low sodium), garlic powder, cumin, salt, pepper.
  • Dairy: Greek (regular) yogurt and cream cheese.
instant pot white chicken chili ingredients

How to Make Instant Pot White Chicken Chili

  • Prep: Add meat, veggies and spices to Instant Pot. We will make chili creamy and add fresh herbs after it is cooked.

Dairy scorches under pressure, that’s why we don’t add it before.

  • Cook: Cook on high pressure for 20 minutes and allow 10 minutes natural release. Then turn valve to Venting.

If you vent right away, stew will splatter all over your counters.

  • Season: Shred chicken, I like to do so right in Instant Pot with 2 forks. Then add yogurt, cream cheese and herbs. You can use all yogurt, cream cheese or heavy cream. I like my proportions for balance of health and creaminess.

For more help, check out Instant Pot guide and which Instant Pot to buy.

Top Tips

  • For 3 Quart Instant Pot: Cut ingredients in half and keep same cook time.
  • To double the recipe: Yes, you can do so only in 8 quart or 10 quart Instant Pot. Make sure all ingredients do not exceed 2/3 max line before cooking. Cook time remains the same.
  • Don’t add dairy before cooking: Dairy separates under pressure, so make sure to add it after.
  • If your beans and/or broth are not low sodium: Add less salt or no salt at all, then adjust seasonings to taste after cooking.

Variations and Optional Add-Ins

  • Making chili with dried beans: Use 1 cup rinsed (but unsoaked) dried white beans with 2 cups of stock (total not extra), and cook chili for 35 minutes.
  • Frozen chicken breasts: Just like with Instant Pot frozen chicken, you can add breasts right in, no need to thaw but make sure they are separated. Same cook time.
  • Leftover chicken: If you have leftover cooked chicken like rotisserie chicken, or maybe breasts from cooking whole chicken, or even better chili lime chicken, add them whole or shredded before cooking. This will allow for more flavors to develop.
  • Bone-in chicken: Like drumsticks, thighs or breasts can be used. Keep same cook time as listed in the recipe.
  • Using ground chicken: You have 2 options. Either saute it breaking into small pieces before cooking the chili. Or just add entire block of ground chicken on top of all ingredients, cook and then break into small pieces (lazy way!).

Frozen ground meat: You can also add a blob of frozen ground chicken or turkey on top and it will cook. Just note, pressure cooker will take a bit longer to pressurize. I have done it many times when I forget to thaw the meat.

  • Make dairy free by omitting dairy and pureeing 1 cup of beans (no need for extra beans – remove 1 cup from the pot) with a bit of chili liquid. Add it back in and here is your dairy free creamy white bean chicken chili naturally.
  • No diced green chiles? Mince a whole jalapeno, leave seeds in for spiciness or remove for more mild version. Or add 1/4 cup of salsa verde instead.

What to Serve White Chicken Chili with?

Our favorite easy toppings are diced avocado and jalapeno, tortilla chips and more of cilantro, green onion and yogurt to taste. Also shredded cheddar cheese or crumbled cotija (feta) would be great.

You can also ladle it over rice for a one-bowl meal or serve with freshly warmed up tortillas.

On game day, serve this chili with buffalo air fryer chicken wings and 7 layer dip.

Instant Pot White Chicken Chili in a bowl with a spoon


Is Instant Pot white chicken chili keto?

To make this Instant Pot chicken chili keto you can omit beans, corn and add extra veggies like one diced green bell pepper. And probably add about 1/4 cup butter and 1/4 cup heavy whipping cream to add some fats.

Is it healthy?

This white bean chicken chili is healthier than its traditional versions. It is creamy without too much fat from heavy whipping cream and lots of cream cheese most other recipes use. Lower in sodium by using low sodium beans and broth. Then loaded with high in protein and fiber cannellini beans. And toppings themselves add more health: like avocado adds healthy fats and cilantro actually cleanses your blood.

Why did I get Burn notice?

This Instant Pot white chicken chili recipe is very unlikely to cause Burn. A few reasons could be:
1. You must have left the pressure release valve on Venting and liquid has evaporated. Make sure to put it to Sealing, so your electric pressure cooker can come to pressure.
2. The sealing ring inside the lid might need replacement. It is made out of silicone and stretches with time, thus causing Instant Pot not being able to come to pressure.

Storing, Reheating and Making This Recipe in Advance

Storing: Chili refrigerates well in an airtight container for up to 5 days. Or if you have room in the fridge, right in inner pot with fitting silicone lid. I always do that with large quantities of soup and stew like Instant Pot chicken and rice soup or Instant Pot goulash.

Freezing: Freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight.

Freezer meal: Add all ingredients (minus the broth) to a gallon Ziploc bag, let out as much air as possible, seal and freeze for up to 3 months. Cook from frozen with broth as per recipe. Amazing!

Check out my full list of 20 healthy frozen dinners. I’m obsessed!

Reheating: Reheat in a small pot desired amount by simmering on low and stirring every few minutes until warmed through.

Make ahead: You can prep all ingredients and refrigerate in an inner pot or container for up to 2 days, then cook as per recipe.

More Instant Pot Recipes

Need more help with dinner? Check out iFOODreal Instant Pot meal plans.

Instant Pot White Chicken Chili recipe in the pressure cooker
Instant Pot White Chicken Chili

Instant Pot White Chicken Chili

This Instant Pot White Chicken Chili is an outrageously delicious dinner made in one hour with only ten minutes of prep. Pantry ingredients, creamy and just WOW your family white bean chicken chili recipe.
5 from 57 votes
Print Save Rate
Course: Soup and Stew
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 20 minutes
Pressure Up and Down Time: 30 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: 249kcal
Author: Olena Osipov


  • 1 small onion diced
  • 2 x 15 oz cans cannellini white or great Northern beans, drained and rinsed
  • 2 cups corn fresh or frozen
  • 1 cup chicken broth low sodium
  • 4 oz can diced green chiles
  • 1 tsp cumin
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 3/4 tsp salt
  • Ground black pepper to taste
  • 1 lb 2 large chicken breasts, boneless and skinless
  • Small bunch of cilantro finely chopped
  • 1/2 cup plain Greek yogurt fat 2%+ (or sour cream)
  • 2 oz cream cheese
  • 1 lime juice of
  • Tortilla chips avocado, more yogurt, limes, for serving


  • In 6 or 8 quart Instant Pot, add onion, beans, corn, broth, green chiles, cumin, chili powder, garlic powder, salt, pepper and lay chicken on top. No need to stir. Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 20 minutes.
    Instant Pot White Chicken Chili
  • After allow pressure to come down naturally for 10 minutes and release remaining pressure using Quick Release by turning pressure valve to Venting position, which takes 2 minutes.
    Instant Pot White Chicken Chili
  • Open the lid, remove chicken and shred with 2 forks.
    Instant Pot White Chicken Chili
  • Return chicken to the pot along with cilantro, 1/2 cup yogurt, cream cheese and lime juice. Stir well.
    Instant Pot White Chicken Chili
  • Serve hot with your favourite toppings like tortilla chips, diced jalapenos and avocado, more yogurt or sour cream, hot sauce etc.
    Instant Pot White Chicken Chili

Store: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months. Thaw in the fridge overnight, then reheat on a stovetop covered while simmering on low.

    Make ahead: Combine and refrigerate ingredients right in inner pot of Instant Pot covered for up to 2 days. Or in a large container if don't have much room in the fridge. Also can add chicken right before cooking. Then follow the recipe.

      Freezer meal: Add all ingredients from step 1 (minus the broth) to a gallon Ziploc bag, let out as much air as possible, seal and freeze for up to 3 months. Cook from frozen + broth as per recipe.



        • Dried beans: Use 1 cup dried and rinsed white beans with 2 cups of stock and cook chili for 35 minutes.
        • Frozen chicken breasts: You can add them right in, no need to thaw but make sure they are separated. Same cook time.
        • For 3 Quart Instant Pot: Cut ingredients in half and keep same cook time.
        • Make dairy free by omitting dairy and pureeing 1 cup of beans with a bit of chili liquid. add it back and chili will be naturally creamy.
        • No diced green chiles? Mince a whole jalapeno, leave seeds in for spiciness or remove for more mild version.
        • Don’t add dairy before cooking: Dairy separates under pressure, so make sure to add it after.
        • Toppings: Our favorite easy additions are diced avocado and jalapeno, tortilla chips and more of cilantro, green onion and yogurt to taste. Also shredded cheddar cheese or crumbled cotija (feta) would be great.
        Recipe post updated June 2021. See Post for more Tips and FAQs.


        Serving: 1cup | Calories: 249kcal | Carbohydrates: 30g | Protein: 22g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 495mg | Potassium: 354mg | Fiber: 7g | Sugar: 4g | Vitamin A: 422IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 1mg
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        Recipes and images are a copyright of It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.

        147 comments on “Instant Pot White Chicken Chili

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        1. 5 stars
          We love this recipe! I am adding it to our regular rotation. I made it exactly as written even though I was a little worried it would be too spicy for me (not my husband) and I’m not that fond of cilantro, but it was delicious and so easy to make! My husband and I both enjoyed it and I’m sure my grown kids and grandkids will like it, too.
          I’m also grateful it’s a healthy recipe that manages to cut calories and boost nutrients while tasting great. Great trick using 2% plain Greek yogurt and cream cheese to cut calories and fat and increase protein while still tasting great and achieving the creamy white texture.
          Thank you for all the notes, too. Forget to buy canned beans? I have dry in the pantry. I remembered to thaw the chicken breasts this time, but I love the fact that I can use frozen ones if I forget in the future. Love all the topping ideas, too, especially when I serve it at family gatherings. I have an 8-quart Instant Pot so I can easily double (maybe triple?) the recipe for guests.

        2. 5 stars
          We love the white chicken Chile! It has wonderful flavor. We added fresh cilantro as well. Appreciate all your extra tips especially for reducing sodium.

          Thank you!

        3. 5 stars
          I made this yesterday for dinner. It was ABSOLUTELY delicious! I can’t tolerate very spicy, so this was perfect. I only had fat free Greek yogurt, but it turned out perfect! We don’t do cilantro, so I used a bit of basil and parsley. There is enough for lunch today, yippee!!

        4. 5 stars
          This chili is TERRIFIC and gluten free to boot, important since I have Celiac disease and search for quick and easy gluten free recipes. In making the chili, I used creamed corn to help thicken it. I first didn’t stir it and got the “burn” message, so I quickly opened it and stirred it. Also, I used 1 1/2 c of broth because in other recipes, if I only use 1 cup I get the “burn” message also. Next time I make it I will cut up the chicken before putting it in. I have arthritis in my hands and pulling it was too difficult. I don’t even like to cook but I will make this again and try more of your IP recipes

        5. 5 stars
          This was so great, thank you! Quick question – if I were to double this recipe, would that change the cooking time? Thank you!

          1. So glad you enjoyed it! The recipe as is is for a 6 or 8 quart Instant Pot, I would be a tad worried if you doubled that it might go over Max PC line. That being said, you could try and cooking time remains the same but it will just take longer to pressurize.

          2. 5 stars
            Love this recipe! It was a big hit with my family. The only thing I would change, just as a personal preference, is to add less corn and more beans. Otherwise it was delicious, just like so many other recipes you post!!!

        6. 5 stars
          Love this recipe! I forgot chicken broth at the store so I decided to not drain one of the cans of beans and also added a can of rotel tomatoes with chilis. Subbed the yogurt for just a full 8oz block of fat free cream cheese. Used a shredded rotisserie chicken for my chicken. Turned out perfect!

        7. 5 stars
          Of course another 5 star recipe from Olena! She is pure magic with these recipes!
          I truly love how she puts so much thought into all her work. There are tons of notes, tips, substitutions… wow!! This really means a lot!!
          I made this and the Bolognese sauce tonight and my hubby is so looking forward to lunch and dinner tomorrow!!
          Thank you for another insanely crazy top notch tasty healthy recipe!

        8. 5 stars
          LOVE this recipe as do my friends and family. It’s a hit at every party and have an empty pot to clean after. It’s in the pot now for a Christmas Eve gathering. I use more of the spices and add a fresh jalapeño and Serrano, one half of a pepper with seeds after tweaking the recipe a bit.

        9. Absolutely ❤️❤️Love this recipe. I couldn’t find white beans today so I substituted Black Beans what my Boyfriend has grown to love. Green Chiles not available but had Rotel and love the extra Vitamins from the Tomatoes 🍅. Please keep the fast, tasty recipes coming, I am definitely a fan!!

        10. If you are adding cooked shredded chicken to the pot at the end, do you still cook the veggies and spices in the instant pot for 20 minutes with a 10 minute natural release; then add chicken and cilantro, 1/2 cup yogurt, cream cheese and lime juice? If I put the chicken in pot from the first, will it not make the chicken tough (over cooked)?

          1. RE: chicken at end, yes still cook veggies and spices so they get flavorful. RE: chicken in pot from first – no it will not come out tough, pressure cooker is magical at keepings things moist.

        11. 5 stars
          Made this last weekend and it’s fantastic. Having a get together this evening and we’ll set it to judgement by the masses. Hoping a 6 qt IP can handle doubling the recipe !!!

        12. 5 stars
          I’ve made this 2 times and it’s been a mega hit! I had a question though.. I’d like to make again with leftover cooked rotisserie chicken. Since it’s already cooked I assume that the cooking time is reduced, should I just simmer all ingredients on low in order to develop your flavor?

          1. I am so glad to hear you guys love this recipe so much! To be honest, I cook chili with rotisserie chicken for the same amount of time to extract all the flavors, and there are no delicate ingredients to fall apart in this chili either. But you can cook 5 minutes less and it will be great as well!

        13. 5 stars
          I loved this recipe! I added diced tomatoes with green chiles since the store didn’t have green chiles. Also added diced peppers for more veggies. I can’t believe it’s so low-cal for so much food. Will definitely be on the rotation!

        14. 5 stars
          Just made this for a church chili cook off and trunk or treat event tonight. I did not want to set sensitive tummies off so I did the mild chilies. I am very pleased with the finished product. Extremely easy to follow.

        15. Hi! I would really like to do the recipe, but unfortunately I don’t have a slow cooker or an instant pot. Any chance to do it in my cast iron pot? Thank you!

          1. There is! We actually include all those instructions here as part of our healthy freezer meals:
            You will need to cook it in the slow cooker 4 hours on High or 8 hours on Low – after it is finished, remove chicken, shred, add back to the slow cooker then finish it with dairy ingredients, cilantro.

          1. Yes, after the recipe instructions there is nutrition information, 1 cup is the serving size! Looking forward to hearing how you like it!

          1. Yes, just keep an eye on the max fill line and make sure you are not overfilling the inner pot. Your IP may take longer to come to pressure as well.

        16. 5 stars
          Such a quick and easy dinner and very tasty. I needed to get dinner on the table pronto and was so glad to find this recipe. Thanks Olena, another winner!

        17. 5 stars
          Cooking, we have a hate hate relationship. But I found this delish and easy!!! Thank you for sharing!

        18. 5 stars
          Absolutely loved this recipe! It doesn’t get any easier than this, I had frozen chicken tenders that I used and it came out brilliantly! I mixed the cream cheese and yogurt together before I added them, it worked out great!

        19. Is the 1 cup of broth correct?? I followed exactly as written, all of the liquid dried up and my pot burned the onions on the bottom.

          1. Yes. You must have left the valve on Venting and liquid has evaporated. Make sure to put it to Sealing so IP can pressurize. Good luck!

        20. 5 stars
          This is a dieter’s dream. It’s crazy how tasty and filling this is while coming out to 249 calories per serving. I make this often and it never lets me down!

        21. 5 stars
          I didn’t have any chicken breasts so I used 1 lb of ground chicken laid on top of the other ingredients and it worked great. I reduced the cook time by several minutes because chicken breasts take longer to cook than ground chicken. I actually thought it was faster because there was no shredding. I also added some of Trader Joe’s Hatch Green Chile Salsa because I like some extra spice.

        22. 5 stars
          This was fantastic! My husband asked me to keep this in our Instant Pot repertoire. I had to make a few adjustments because I didn’t have a few of the ingredients in the pantry, but they were close. Thank you so much for sharing this recipe!

            1. 5 stars
              I’m back again. This was very yummy and comforting! And another winner with my kids so that’s a big win for me! I love how easy and convenient this recipe is but I always take a few extra minutes with easy recipes to try to enhance those spices and flavors. So I sautéd the onions with half of the spices to wake them up a bit and give them a boost. Then I continued with the recipe and dumped everything in and gave it a good stir to loosen up any spices that stuck to the bottom before adding the chicken breast on top. (I also didn’t have fresh or frozen corn so I used a can of fire roasted corn). After placing the chicken breast on top I sprinkled the other half of the spices evenly over everything and finished the recipe as directed and it turned out beautifully! Thank you so much for helping this busy mom get a healthier and delicious meal on the table for my kids!

        23. 5 stars
          This was delicious!!! Even better than second day!! We will make again and again! Served it with avocado and tortilla strips

        24. 5 stars
          This recipe is absolutely amazing! So easy, ingredients are easy to get, little effort required.
          A new family favorite! I added lime juice, avocado and cilantro as my toppings, I served the chili over white rice…. YUM!!

        25. 5 stars
          I substituted the cream cheese with Neufchâtel cheese for an even lower fat count and added a dash of cayenne pepper. This was amazing! Definitely a new family favorite!

        26. 5 stars
          Loved this! Easy and sooo good! I prefer to use Fritos instead of tortilla chips and served with avocado and fresh pico. Yum!!!!

        27. 5 stars
          Delicious! I used a different type of beans and it still came out fabulous! We added a little bit more chili powder, but this is definitely a keeper. Already printed and in my recipe binder!

        28. This looks great! I have a question about the dairy free option: do I take out 1 cup of beans mash/purée them and put them back in? Or am I adding an additional cup of beans to the chili?

        29. 5 stars
          This was wonderful, and very easy. I made it exactly as written, other than a pinch more cream cheese. 😬. Thank you very much for the recipe!

        30. 5 stars
          Delicious although I couldn’t find the diced green chilies and realized I didn’t have chili spice in my cabinet so it was a little bland but that was my fault. I’m having the leftovers tonight and looking forward to it. I live in Mexico so we don’t get all of the shopping options that you do north of the border. I go to your site first when I’m looking for an instant pot recipe great job.

        31. 5 stars
          Deliiiish! As soon as I have space in the freezer I’m gonna freeze prep so I can easily make this again. The only problem I had was I got the dreaded burn message, waaah! It might have been because I mashed the beans for a thicker sauce, a trick I got from when I made your healthy white chili recipe on the stovetop before I got my IP. But I was just going out of memory and mashed a whole can instead of just a cup so I think it made the liquid too thick. I kept adding more broth, scraping the bottom, letting it cool and starting again but it still kept getting burned. After 3 burn messages I just followed your tip, pressed cancel and just let it sit. It was too thick but it was amazing. I’ll do it right the next time around! Was very nice to have this hot bowl of chili after playing out in the snow. :p All of your recipes are in my current weekly meal rotations for my family of 4 with 2 kids under 5. They’ve all been so tasty and exciting (except the green bean casserole lol, that we are unfortunately not a fan of). Can’t wait for more! Thank you so much!!

          1. So happy to hear that!!! Yes, mashing beans could cause Burn. Sensor mechanism detects even slightest lack of liquid and says Burn. It is definitely finicky. You can always add a can of mashed beans after since they are cooked anyways.

            1. Just made it again using dried beans and not mashing this time. Still tastes great. Husband is “upset” that there is cream cheese because that means it’s not “as healthy” and he can’t eat as much as he wants 🤣 he follows a pretty strict diet. I’ll try to omit the cheese next time and see what happens.

        32. It says “jump to video” but there is no video there. I land on this page. I will try the recipe though…it looks yummy.

          1. A video player pops up in bottom right corner. If you have add blocker or pop up blocker installed you will not see any of my videos. Enjoy the recipe!

        33. 5 stars
          Wow—excellent! You’ve quickly become my go-to for instant pot recipes. I’ve tried several of your recipes and haven’t had a dud yet! Thank you for sharing!

        34. 5 stars
          Super easy recipe that tasted great! The spices were just the right amount for us. Not to hot but still has the mild kick in it. I love being able throw everything in my pressure cooker and have a great tasting meal in a half hour. This recipe has very little prep work which will keep me coming back for seconds 😉

        35. Hi Olena.
          If I use dried beans, is the 2 cups of stock in addition to the 1 cup of chicken broth?
          Or is it 2 cups (total) of liquid with all of the other ingredients?
          I can’t wait to make this!
          Thanks, Marcia

          1. Same cook time but you need at least 8 quart Instant Pot. I think it will fit but not 100% sure… Make sure it doesn’t exceed 2/3 max line.

        36. 5 stars
          Just made your chicken chili!! Oh my goodness it is awesome!!! So full of flavor! Best one I’ve ever had!! Thanks so much😍🤗

        37. 5 stars
          I made this on 13 Dec 20, minus peppers. After lunch, Husband pushed back his chair and in his best caveman voice said, “Ungh! Good! GOOOD!” This one is on “speed dial” at our house!


        38. 5 stars
          I made this with ingredients on hand. I only lacked a lime. The chili was easy to make and tasted great. We ate the entire pot that night!

        39. 5 stars
          Excellent and incredibly easy recipe! This will be in our regular winter dinner rotation! I also froze half of it and it tasted just as perfect as when I first made it! Yummo

        40. 5 stars
          Our family really enjoyed this recipe on a chilly fall day. We used light cream cheese and greek yogurt to keep calories down and cut back on the corn. We will make this again! Thanks for the recipe.

        41. 5 stars
          Super yummy! Adding it to our rotation. I skipped the beans and cilantro and it was still delicious. Next time I will double the recipe.

        42. 5 stars
          I made it on stovetop. I used rotisserie chicken, shredded & it was an easy recipe. Very tasty! I will make again & again.

        43. I’m looking forward to trying this recipe. Could you give some advice on adapting this recipe using soaked dried beans?

        44. 5 stars
          I made this soup today. OMG, It was so delicious! I have a bunch of tomatoes from my garden so I added those and left out the cream cheese and yogurt, then added a dollop of sour cream to my individual bowl. I also cooked my own beans and roasted anaheim peppers instead of using canned. I will definitely be making this again. Thank you for sharing this recipe!

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