By Ashleigh Evans of

Did Santa Claus bring you a pressure cooker for Christmas? Break it in with this amazing new white chicken chili recipe from out food blogger Ashleigh.

White Chicken Chili in less than 30 minutes? You have our attention!

Pressure cookers are all of the rage right now for busy cooks with lots of mouths to feed and there’s one big reason why: slow-cooked taste in a fraction of the time. They’re especially great for cooking chili, soups, stews and, of course, beans.

White chicken chili is the perfect winter warmer. Because white chicken chili recipes are creamier and use less chili powder along with chicken and white beans as opposed to your typical ground beef and kidney bean chili recipe the results are usually a chili recipe that is more savory and less spicy. But don’t worry this recipe has enough kick to hold its own.

If you’re not a huge fan of spice, feel free to substitute green chiles for the jalapeños, but the dish alone isn’t going to knock your socks off with spicy. It’s a nice mild and complimentary kind of heat. We really love this recipe because it is is extremely pantry friendly and it’s easy to keep everything on hand for a cold winter day.

Whip this recipe up for your next get-together or a party! Just cook the chili quickly and create a toppings bar. Friends can create their own bowl with favorite add-ons.

And don’t worry, for those of you who don’t have a pressure cooker, you can make this recipe just as easily in your crock pot or on the stove top with just a few changes.

Check out the instructions below for different steps for different methods and watch Ashleigh prepare it herself!

Spicy White Chicken Chili

Spicy White Chicken Chili


  • 1 cup of milk
  • 1 Tbsp. corn starch
  • 1 Tbsp. canola oil
  • 1 cup onion, finely diced
  • 1 4-oz. can diced jalapeno
  • 1 cup frozen corn
  • 4 cloves garlic
  • 1 packet White Chicken Chili spice (McCormicks is great!)
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 14.5-oz. can diced tomato with green chiles
  • 1 48-oz. jars of Randall Beans Great Northern Beans (not drained!)
  • 1 lb frozen chicken breast (about 2 filets)
  • 2 cups chicken stock
  • Optional Toppings: avocado, sour cream, chopped cilantro or green onion, tortilla chips, Mexican cheese, diced tomato


  1. Set pressure cooker to a brown/sauté setting. Add 1 tablespoon of canola oil to heat up.
  2. In a pourable cup, mix milk and corn starch together. Set aside.
  3. To the bowl of the pressure cooker, add onion, diced jalapeno, garlic and frozen corn. Stir to incorporate.
  4. Season with white chicken chili packet, chili powder and cumin. Stir.
  5. Slowly pour in beans and diced tomato. Stir and place frozen chicken breast on top. Pour stock and milk mixture on top. Mix with a spoon.
  6. Close the lid and turn to Beans/Chili button, 20 minutes. Make sure pressure is CLOSED.
  7. Once 20 minutes has passed, release pressure. Open and remove chicken. Chop and return to chili. Stir.
  8. Serve with favorite toppings.
  9. Slow Cooker: To make in a slow cooker, follow all steps, but set slow cooker to HIGH for 4 hours or LOW for 6 hours.
    Stove Top: To make on stove top, let chicken thaw and then lightly cook in a pan with a tablespoon of oil until slightly browned and no longer pink on the outside. When added to the chili, the chicken must be must be cooked for about 40-50 minutes or until chicken is no longer pink inside.
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Craving more chili? Then you’ve got to get your hands on our free cookbook: The Ultimate Guide to Chili! It’s loaded up with original and delicious chili recipes using different varieties of Randall Beans. From classic kidney bean chili to unique takes like sweet potato, chorizo and black bean chili – this one has it all! Grab your free copy below.

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