Easy, Delicious White Chicken Chili

White Chicken Chili

It all started with the Pioneer Woman, as most good things do. But, I made some lower calorie swaps, and a few convenience swaps as one must do with the PW recipes. This seems like a lot of ingredients, but they are cans and seasoning and can all be put in at the same time, so you can do it!

Times: Prep: about 5 minutes, 20 minutes in slow cooker Total time: 1 hour and 25 minutes

Yield: 8 servings

Kitchen Items you may need: pressure cooker, ladle, can opener, mixer (if you want to shred meat that way) **You can also place all ingredients in a slow cooker for 8 hou

White Chicken Chili

Course: Dinner
Cuisine: American, Mexican
Keyword: Pressure Cooker, Soup
Servings: 8


  • Pressure Cooker


  • 1 boneless skinless chicken breast
  • 2 cans Great Northern beans drained and rinsed
  • 2 cans corn
  • 2 cans green chiles chopped (can use rotel also)
  • 1 large onion diced
  • 2 green bell peppers chopped
  • 4 cups water


  • 1 Tablespoon garlic minced
  • 1 tablespoon cumin
  • 2 teaspoons oregano
  • 1 Tablespoon paprika
  • salt and pepper
  • Juice of 1 lime optional Chili Lime seasoning from Trader Joe’s

Thickener (added 1 hour before serving)

  • 1 cup low fat milk
  • 2 Tablespoons cornstarch
  • 1/2 cup light sour cream
  • 1/2 cup grated Monterey Jack cheese Sour cream, Chopped fresh cilantro, tortilla chips, avocado

Ideas for Serving


  • Place chicken and 4 cups of water in pressure cooker. Cook on chicken setting (6 for me).
  • When pressure cooker is finished (usually about 20 minutes), remove chicken, shred using 2 forks or mixer. Leave the water, you’ll add this all into it!
  • Add chicken back to pressure cooker.
  • Add all other ingredients except those used for topping.
  • Cook on slow cooker setting for 1-2 hours or until it all boils and is hot. You can leave in the pressure cooker on the slow cooker setting for hours.
  • To serve, use a ladle to scoop into a bowl and top it with your choice toppings!
  • To store, let it cool and store in refrigerator for up to 1 week or freezer for up to 3 months.

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