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Creamy Chicken Chili with Green chiles

Creamy Chicken Chili with Green Chiles

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • Instant Pot or Crockpot Either will work, depending on your schedule. The Instant Pot is perfect for quick chili recipes, while a crockpot lets flavors slowly meld throughout the day.
  • Cutting board and knife For chopping onion, garlic, and garnishes.
  • Wooden spoon or silicone spatula Great for stirring, especially with creamy mixtures.
  • Mixing bowl For softening and blending cream cheese with sour cream (optional).
  • Ladle Essential for serving up that velvety chili.

Ingredients
  

Proteins & Dairy

  • 1½ lbs boneless skinless chicken thighs (or breasts, but thighs add more flavor)
  • 1 block 8 oz cream cheese, softened
  • ½ cup sour cream
  • 1 cup shredded Monterey Jack cheese or a Mexican blend
  • 2 tablespoons butter

Vegetables & Aromatics

  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 1 can 4 oz diced green chiles
  • 1 can 15 oz sweet corn kernels, drained
  • 1 can 15 oz white beans, drained and rinsed (such as Great Northern or cannellini)

Liquids & Seasonings

  • 3 cups low-sodium chicken broth
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder
  • Salt and black pepper to taste
  • Juice of 1 lime for brightness
  • Chopped fresh cilantro for garnish

Instructions
 

Sauté Aromatics

  1. Set your Instant Pot to "Sauté" mode. Melt the butter, then add diced onion and cook for about 3–4 minutes until translucent. Stir in minced garlic and cook for another minute. This base layer adds a savory depth to your chili.

Layer Ingredients

  1. Add the chicken thighs directly on top of the sautéed aromatics. Sprinkle in cumin, paprika, oregano, chili powder, salt, and pepper. Pour in the chicken broth, followed by the green chiles, corn, and white beans. Don’t stir too much—let the chicken sit beneath the broth.

Pressure Cook

  1. Seal the lid and cook on Manual High Pressure for 15 minutes. Once the cycle is complete, let the pressure naturally release for 10 minutes, then quick release the remaining steam.

Shred Chicken

  1. Open the lid and use tongs to remove the chicken. Shred it using two forks, then return it to the pot.

Add Creamy Elements

  1. Switch the Instant Pot back to “Sauté” mode. Stir in cream cheese, sour cream, and shredded cheese. Mix until fully incorporated and creamy. Add a splash of lime juice to brighten up the flavor.

Simmer & Serve

  1. Let the chili simmer for 5 minutes so everything gets nice and cozy. Taste and adjust seasoning as needed. Serve hot, garnished with cilantro, extra cheese, or tortilla strips if you like.