This white chicken chili is packed full of green chilies and chicken thighs. It creates a generous 12 cup batch that is sure to leave some delicious leftovers. A fun alternative to traditional beef chilies.
It’s simple to cook, and fast to cleanup, if you use your Instant Pot. If you don’t own an Instant Pot then you could brown the chicken and onions on a stovetop, then simmer the chili in a slow cooker for 6-8 hours.
It’s a bit protein heavy, so just keep that in mind when planning out the rest of your day. You can reduce it to 27.42 grams of protein by changing the serving size to 1 cup.
Yields 8(1.5-cup) servings of Instant Pot White Chicken Chili
The Preparation
- 2 tablespoons butter
- 1 medium onion, diced
- 36 ounces boneless, skinless chicken thighs, cubed
- 14 ounces canned diced green chilies
- 2 teaspoons salt
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- 1 teaspoon black pepper
- 16 ounces frozen cauliflower, florets
- 4 cups chicken broth
- 2 cups sour cream
- 1 cup heavy whipping cream
The Execution
1. Turn your Instant Pot on to the saute setting then melt the butter.
2. Add the diced onion and cubed chicken.
3. Cook until the chicken looks mostly done.
4. Add the green chilies, salt, cumin, oregano, black pepper, and frozen cauliflower. Stir together.
5. Add the the 4 cups of chicken broth. Seal the instant pot then cook on high-pressure for 30 minutes.
6. Let the Instant Pot sit for 10 minutes before releasing the steam and opening it up.
7. Whisk in the sour cream and heavy whipping cream. Serve immediately.
This makes a total of 8 servings of Instant Pot White Chicken Chili. Each serving comes out to be 468 calories, 36.8g fats, 9.6g net carbs, and 26.1g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2 tablespoon butter | 203 | 23 | 0 | 0 | 0 | 0.2 |
| 1 medium onion | 38 | 0.1 | 8.8 | 1.6 | 7.2 | 1.3 |
| 36 ounce boneless, skinless chicken thighs | 1459 | 91.1 | 0 | 0 | 0 | 173.1 |
| 14 ounce canned diced green chilies | 131 | 0 | 26.5 | 0 | 26.5 | 0 |
| 2 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 teaspoon cumin | 15 | 0.9 | 1.8 | 0.4 | 1.4 | 0.7 |
| 2 teaspoon dried oregano | 7 | 0.1 | 1.9 | 1.2 | 0.7 | 0.3 |
| 1 teaspoon black pepper | 5 | 0.1 | 1.3 | 0.5 | 0.8 | 0.2 |
| 16 ounce frozen cauliflower | 104 | 2 | 18.6 | 10.4 | 8.2 | 8.4 |
| 4 cup chicken broth | 60 | 2.1 | 4.4 | 0 | 4.4 | 6.4 |
| 2 cup sour cream | 911 | 89 | 21.3 | 0 | 21.3 | 11.2 |
| 1 cup heavy whipping cream | 809 | 85.9 | 6.5 | 0 | 6.5 | 6.8 |
| Totals | 3744 | 294.4 | 91.2 | 14.2 | 77 | 208.5 |
| Per Serving (/8) | 468 | 36.8 | 11.4 | 1.8 | 9.6 | 26.1 |
Instant Pot White Chicken Chili
Ingredients
- 2 tablespoon butter
- 1 medium onion diced
- 36 ounce boneless, skinless chicken thighs cubed
- 14 ounce canned diced green chilies
- 2 teaspoon salt
- 2 teaspoon cumin
- 2 teaspoon dried oregano
- 1 teaspoon black pepper
- 16 ounce frozen cauliflower florets
- 4 cup chicken broth
- 2 cup sour cream
- 1 cup heavy whipping cream
Instructions
- Set your Instant Pot on the saute setting, then melt the butter.
- Add the diced onion and cubed chicken.
- Cook until the chicken looks mostly done.
- Add the green chilies, salt, cumin, oregano, black pepper, and frozen cauliflower. Stir together.
- Add the chicken broth. Seal the instant pot, then cook on high-pressure for 30 minutes.
- Let the Instant Pot sit for 10 minutes before releasing the steam and opening it up.
- Whisk in the sour cream and heavy whipping cream. Serve immediately.
Is there any reason why the cauli needs to be frozen? Will it go soggy or disintegrate if it’s fresh?
You should be able to use fresh! It’s just listed as frozen because that’s what was used when the recipe was tested.
What size Instant Pot?
The one used here is a 6 quart.
I tried to comment a few days ago, but I don’t see it here anywhere. I made this recipe per the instructions but it turned out to be more of a soup, watery rather than thicker like a chili. The flavor is good but I like a thicker chili. I am wondering how to thicken it up. I do have xanthum gum, I thought about removing some of the liquid from my Instant Pot and thickening it on the stove and adding it back in. Or, I could add cheese, I do have some cheese here that is for a Queso dip so it melts well. I’d appreciate your thoughts
I think either, or a little of both would do the trick! (Adding cheese and reducing on the stove.) Xanthan gum may also work, but with this much liquid I find it really easy to end up with too much of a gel texture.
Another home run recipe you guys!! Made it tonight and even my non-keto family members thought it was awesome. Thank you! And keep up with the instant pot recipes!
Thank you Lauren! I’m so glad they liked it.
Halle Berry raved this week on social media about the goodness of this recipe. She was right! Thanks for sharing!
I made this last night, but used the fresh riced cauliflower instead (so it would give it more of a bean texture). Topped it with pepperjack cheese. Amazing stuff.
Tried this one with a few modifications. Bit of white wine, minus chilli (i.e. had to make kid friendly) + capsicum. Simple, effective and YUM!
Just curious. I called it soup haha cause I love chili and this isn’t anything like it
12g of carbs for 1 meal when you are allowed only 20 ? on a 3000kcal diet ..
It’s 8.5g net carbs for a 500 calorie serving which falls within most people’s ketogenic diet. If you have a large calorie goal for the day, this recipe probably wouldn’t be great for you. We do have a hundreds of other recipes with lower carb counts though. Feel free to check them out!
This tasted Fantastic! Just loved the flavors. The only thing I did different was I added 1 cup sour cream, because that’s all I had, and 1 1/2 cups heavy cream.. It was so good I forgot to add cheese! Thanks for posting
I don’t have an instant pot
( think I am the only one in the Hemisphere that doesn’t) anyway… Made in crock pot… VERY TASTY! I must say… I tried Many of your recipes on Ruledme.com… LOVED every one of them. I NEVER buy a “Meal Plan” But I did yours… and Every one of the recipes ROCKED…
This is incredibly delicious. I was a little reluctant as it seemed so few ingredients and flavors. I did add a teaspoon of xanthan gum and also cilantro on top when serving for a little color. Even with the xanthan addition it turned out more like soup, but wow it was delicious. I used frozen cauliflower florets but didn’t even notice them while I was eating. They must have cooked apart. I need more greens in my diet so next time I may add some spinach or kale. Thank you Ruled Me!!
Thanks for the feedback. I’m glad you liked it! 🙂