Fast White Chicken Chili

Fast white chicken chili is your perfect go-to comfort food when you’re craving something warm, hearty, and packed with bold flavors—but need it ready in a flash. This delicious recipe combines tender chicken, creamy beans, savory spices, and a hint of heat to create a satisfying one-pot meal. Using a pressure cooker, you can enjoy all the slow-simmered flavors in a fraction of the time. Whether you’re feeding a family or prepping meals ahead, fast white chicken chili is a guaranteed hit for any occasion.

Why You’ll Love This Fast White Chicken Chili

This recipe is a weeknight savior: quick, easy, and loaded with flavor. It’s creamy, mildly spicy, and filled with protein-rich chicken and beans. The addition of green chiles and Monterey Jack cheese brings a Southwestern flair, while the masa harina adds a hint of corn flavor and thickens the chili to perfection. Best of all, it’s all done in a pressure cooker in under 30 minutes!

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

Step-by-Step: How to Make Fast White Chicken Chili

1. In a small bowl, combine the coriander, cumin, oregano, paprika, red pepper flakes, salt, and pepper.
2. Set your pressure cooker to the saute setting and heat the olive oil. Add the chicken breasts and sprinkle with the spice mixture. Sear the chicken briefly until lightly browned.
3. Pour in the chicken broth. Secure the lid, set the valve to sealing, and cook on manual for 6 minutes.
4. Once done, use the quick-release method to release the pressure. Remove the chicken and shred it using two forks.
5. In a small bowl, whisk the heavy cream and masa harina until smooth.
6. Switch the pressure cooker back to saute mode. Return the shredded chicken to the pot, then stir in the cream mixture, beans, green chiles, and corn. Let it simmer for about 10 minutes, stirring occasionally, until the chili thickens.
7. Serve the chili hot, topped with grated Monterey Jack cheese and diced avocado. Add a squeeze of lime for extra brightness.

Helpful Tips

• Searing the chicken adds flavor, so don’t skip that step.
• For a thicker chili, add more masa harina or reduce the broth slightly.
• Stir occasionally while simmering to prevent sticking.
• Dice the avocado right before serving to keep it fresh.

Substitutions And Variations

• Chicken thighs are a great alternative to chicken breasts and bring a deeper, more robust flavor to the dish.
• Swap Monterey Jack with cheddar or pepper jack for a spicier kick.
• Use fresh corn when in season or canned if frozen isn’t available.
• Add sour cream or Greek yogurt for a tangy twist.
• Make it vegetarian by omitting the chicken and using vegetable broth and more beans.

Storage Instructions

Keep any leftover chili in a sealed container in the fridge for up to four days. It also freezes beautifully—just cool it completely, then store in freezer-safe bags or containers for up to 3 months. Reheat on the stovetop or in the microwave until warmed through, adding a splash of broth or water if needed to loosen the consistency.

Nutritional Information

(Per serving, approximate)

• Calories: 480
• Protein: 38g
• Fat: 22g
• Saturated Fat: 9g
• Carbohydrates: 30g
• Fiber: 7g
• Sugar: 3g
• Sodium: 720mg

Serving Suggestions

• Serve with warm cornbread or crusty rolls.
• Top with extra cheese, fresh cilantro, or sliced jalapeños for added flavor.
• Pair with a crisp green salad or a simple slaw.
• For gatherings, serve in small bowls or mugs for easy party fare.

Frequently Asked Questions About Fast White Chicken Chili

Can I substitute rotisserie chicken for raw chicken?
Definitely. Using rotisserie chicken is a great shortcut—just skip the pressure cooking step and add the pre-shredded chicken when you’re mixing in the beans and other ingredients.

Can I make this without a pressure cooker?
Absolutely. Sear the chicken in a Dutch oven, add broth and simmer for 20-25 minutes or until cooked through. Then follow the remaining steps.

Is this chili spicy?
It has a mild kick from red pepper flakes and green chiles. To reduce heat, skip the flakes or use mild chiles.

What is masa harina and can I substitute it?
Masa harina is a corn flour that thickens the chili and adds flavor. If unavailable, use cornmeal or flour as a substitute.

Can I freeze this chili?
Yes, it freezes well. Cool completely before transferring to freezer containers.

Conclusion

Thank you for joining me in making this fast white chicken chili. It’s one of my favorite recipes for its rich, creamy flavor and incredible ease. Whether you’re warming up on a chilly night or hosting a casual get-together, this dish hits all the right notes. I hope you enjoy every spoonful as much as I do. Happy cooking and thank you for being part of our food-loving community!

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