Fast White Chicken Chili
Ingredients
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 4 skinless
boneless chicken breasts, 1 1/2 to 2 pounds total
- 3 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 2 tablespoons masa harina
- Two 15-ounce cans cannellini beans
drained and rinsed
- Two 4-ounce cans chopped green chiles
drained
- One 10-ounce bag frozen corn
- 2 cups grated Monterey Jack cheese
- 1 avocado
diced
- 4 to 6 lime wedges
Directions
- 1
Mix the coriander, cumin, oregano, paprika, red pepper flakes, salt and pepper together in a small bowl.
- 2
Add olive oil to a pressure cooker set to saute and add the chicken. Sprinkle the spice mix over the chicken and toss. Cook until the chicken has started to sear on the outside, then add the broth.
- 3
Place the lid on the pressure cooker, set the valve to sealing, and cook on manual for 6 minutes. Release the steam using the quick-release cycle. Remove the chicken to a board and shred with two forks.
- 4
Put the heavy cream and masa harina in a small bowl and mix until smooth with a whisk or fork.
- 5
Switch the pressure cooker to saute and return the chicken to the pressure cooker along with the masa and heavy cream mixture, cannellini beans, green chiles and corn. Let cook, stirring occasionally, until the chili has thickened and the corn is warmed through, about 10 minutes.
- 6
Ladle the chili into 6 bowls. Top with cheese and avocado. Serve with lime wedges.
Fast White Chicken Chili
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About this Recipe
Craving a comforting, hearty chili without spending hours in the kitchen? This Fast White Chicken Chili recipe delivers rich, satisfying flavors in a fraction of the time, making it an ideal choice for busy weeknights or casual gatherings.
Why This White Chicken Chili Works So Well
The magic of this white chicken chili lies in its harmonious blend of earthy spices and creamy texture. A robust mix of ground coriander, cumin, and dried oregano creates a deeply aromatic base, while heavy cream and a touch of masa harina thicken the broth to a velvety consistency that truly elevates each spoonful. This thoughtful combination ensures a rich, full-bodied chili that tastes like it simmered all day, even when it hasn't.
What to Expect from Your Bowl
Prepare for a hearty, comforting bowl of chili that delights with every bite. You'll find tender, savory chicken nestled in a silky, spice-infused broth, studded with creamy cannellini beans and sweet pops of frozen corn. The mild warmth from chopped green chiles and a hint of crushed red pepper flakes provides a gentle kick, balanced by the richness of melted Monterey Jack cheese. Each serving is crowned with cooling diced avocado and a bright squeeze of lime, offering a refreshing contrast to the chili's savory depth.
Customization and Variations
This Fast White Chicken Chili is wonderfully adaptable to your pantry and preferences. While chicken is traditional, you could substitute cooked turkey for a similar lean protein. If you don't have cannellini beans, great northern or navy beans would work just as well. For those who prefer more heat, simply increase the crushed red pepper flakes or add a dash of your favorite hot sauce. While masa harina provides a unique corn flavor and thickens perfectly, a cornstarch slurry can be used as an alternative thickener in a pinch.
Serving Suggestions
Serve this cozy white chicken chili piping hot, garnished generously with the diced avocado and a fresh squeeze of lime. It's a fantastic stand-alone meal, perfect for a cozy evening, game day, or a comforting family dinner. A side of cornbread or crusty bread would be a delightful pairing to soak up every last drop.