This White Bean Chicken Chili recipe is a staple in my house. We make it weekly in the fall and winter, but it even has a place and time in the summer too. It comes together in about an hour in the instant pot with about 15 minutes of work.

Since it comes together so quickly it is a perfect recipe for any weeknight. Especially when you're in a hurry or when you just want a warm soup on a cold day.

15 minutes of work, endless yumm!

I start this recipe with two cups of dry white beans and a box of chicken stock in the bottom of my pressure cooker. Cook on high pressure for 30 minutes. Then season the beans with salt, chicken base, and hatch green chilis.

I then add the meat of a rotisserie chicken, another box of chicken stock and a cup of brown rice to the pot. Cook on the brown rice setting for an additional 20 minutes. When the cycle finishes, the White Bean Chicken Chili is ready to enjoy.

I like to season the pot with the juice of a few limes and some cilantro as well as serving some extra on the side. You can also taste and adjust the salt at this time as well. I serve the soup topped with pico de gallo and avocado, but those are optional toppings.

I have created my favorite pico de gallo recipe and shared it HERE. Making mine with red onion is my favorite way, but use what you have. It is best seasoned with some lime juice and white vinegar.

Alternate Cooking of the White Bean Chicken Chili

I love starting with dry beans here. Canned beans can have a lot of added salt and preservatives and this helps me remove that from my kitchen and my diet. Dry beans are also MUCH cheaper than canned and so easy to make when you employ your instant pot or electric pressure cooker.

That said, if you don't have one of those machines in your kitchen, you can still make this recipe on the stovetop, just use the canned beans and give them a good wash before adding to the pot. If you do make it on the stove you can basically add all the ingredients to the pot and boil till the rice is cooked.

That is kind of the beauty of this recipe. I equate it to a straight dough method for bread. Throw it all in, mix, and let it rise! Any way you make it, your house will be filled with the most heartwarming aroma that will have everyone at the kitchen table for dinner!

Enjoy!

White Bean Chicken Chili

This recipe is one I make weekly in the fall and winter. It only takes about 15 minutes of active work and about an hour in the instant pot and dinner is on the table.

Ingredients

2 cups dry White Beans
64oz Chicken Stock
1 cup Brown Rice
1 Rotisserie Chicken, shredded
1 cup Hatch Chilis
2 tablespoons Chicken Base, Better than Boullion
2 teaspoons Kosher Salt
½ teaspoons Fresh Cracked Black Pepper
1 bunch Cilantro, chopped
3 Limes
Avocado, for serving
Pico de Gallo, for serving

Instructions

In the bowl of an electric pressure cooker, place the dry beans, 1 teaspoon of salt, and 1 box of chicken stock and cook on manual high pressure for 30 minutes.
When the first cycle finishes, add the rice, chicken, chilis, chicken base, salt, and pepper to the pot. Give it a big stir and add the other box of chicken stock.
Cook on the brown rice setting 20 minutes more. When that cycle is complete, let the pressure cooker release naturally. When the top releases, open, taste, and adjust the salt level if needed. Finish the soup with ½ the chopped bunch of cilantro and the juice of 2 limes.
Serve with avocado, pico de gallo, and wedges of lime. They bring a great freshness to the bowl and round out all the flavors.
Enjoy!

Notes

Get my Pico recipe HERE!

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

If you feel like pairing this recipe with something a little more classic chili, make @thefauxmartha's From me, to you + Jiffy Cornbread Copycat. It is the BEST cornbread around and that is coming from someone who usually passes on the cornbread!

I subbed blue cornmeal in mine when I made it and it came out just as great! I did that for a little fun contrast but regular serves well too!

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