Super easy freezer-prep white chicken chili recipe! This is perfect to prep ahead for the fall. Plus it is SO easy to make dairy-free as well!

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White Chicken Chili Recipe

No Ratings

Ingredients

1 lb Chicken breast (boneless and skinless)
1 Onion
1 1/2 tsp Garlic powder
28 oz Canned great northern beans
10 oz Canned diced tomatoes and green chilies
14 oz Canned corn
1 tsp Salt
1 tsp Ground cumin
1 tsp Dried oregano

NOT IN BAG:

1/2 cup Heavy whipping cream
1 cup Sour cream
14 oz Chicken broth

Instructions

PREPARING:

1. Dice onion and add to bag.

2. Add canned great northern beans, corn, and diced tomatoes and green chilies

to the bag. Make sure to drain the cans!

3. Add salt, ground cumin, dried oregano, and garlic powder to the bag.

4. Add whole chicken breast to the bag and seal!

COOKING:

5. Thaw for about 24 hours in the fridge or in a bowl of cold water for a couple of hours.

6. Dump bag into an Instant Pot and add in 14 oz chicken broth.

7. Cook on manual/pressure cook for 10 minutes. Then do a 10-minute natural release.

8. Shred chicken in a stand mixer or handheld mixer then mix it back in the soup along with 1 cup sour cream and 1/2 cup heavy whipping cream. Serve and enjoy!

Notes

CROCKPOT INSTRUCTIONS:

1. Dump bag add broth and cook on low for 4-6 hours.

2. Shred chicken in a stand mixer or handheld mixer then mix it back in the soup along with the sour cream and heavy cream. Serve and enjoy!

DAIRY-FREE ALTERNATIVES:

You can use a dairy-free sour cream and heavy cream OR simply omit these from the recipe! I've also used a block of dairy-free cream cheese with success.