Southwestern Chicken Chili
This is the time of year when a nice big pot of Southwestern Chicken Chili makes a perfect meal.
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My Southwestern Chicken Chili is a perfect complement for cool fall evenings or tailgating with the team. You can dress it up as a side dish, add it as an appetizer or serve it as your main course. The possibilities are truly endless and with the easy Instant Pot version, which now makes it even quicker than ever, so you can have your chili mac and get to trick-o-treating in no time flat.
I always like to start with the freshest ingredients for any of my homemade soups. Secretly I love to chop up the peppers and onions and put them into bowls so they are ready to go for my meal. 
In fact a great time saving tip is to precut your veggies all on one prep day at the beginning of the week, and pre-measure them into containers for your upcoming meals. Then during your busy weeknight meal prep, it is just a quick dump and go. 
Another InstaPot Time saver is to pre-sauté your meat and veggies, which also preheats your InstaPot and cuts the heating time in half. This recipe utilizes that trick by adding a little oil to the pot and browning the meat and sautéing the onions and peppers. 
You will want to add in your dried spices and sauté until the meat is brown. You can drain off any fat or grease, which should not be much since we are using ground chicken. 
Finally, you add the remaining ingredients and cook at high pressure for 15 minutes. You will want to allow your InstaPot to naturally vent for about 10 minutes until you can quick release the lid on your InstaPot. 
Southwestern White Bean Chicken Chili
Equipment
- Instant Pot 3 Qt. Mini ( can be doubled for a larger 6 Qt. Pot)
- Ladle
- Spurtle
- Stock Pot
Ingredients
- 1 tbsp Baklouti Green Chili Pepper Olive Oil
- 1 lb Ground Chicken
- 1 Onion minced, sweet vidalia
- 1 Green Pepper minced
- 1 Jalapeños fresh, minced
- 2 tsp Cumin
- 1 tbsp Garlic minced
- 1/4 tsp Cayenne Pepper
- 2 can Cannellini Beans drained & rinsed
- 1/2 cup Cilantro chopped fresh
- 1/2 tsp Oregano fresh
- 1 16oz Chicken Broth
- 1/4 cup Corn Mesa can use cornstarch
- 1/2 cup Sour Cream
- 1/2 cup Mexican Cheese Blend (nacho/taco)
Instructions
- Turn instant pot on to saute, add the oil. Once the oil is hot, add the ground chicken, onions, peppers, dry seasonings and cook until meat is no longer pink. Drain any excess grease if necessary.
- Turn the Instant Pot off then add 2 tbsp cilantro, and the remaining ingredients. Stir to combine.
- Set the instant pot to manual, high pressure for 15 minutes.
- Allow the pressure to release naturally for 10 minutes, then quick release.
- OPTIONAL: In a small bowl mix together the corn mesa (or cornstarch) and water until smooth and immediately whisk into hot chili.
- Allow to thicken for 5 minutes before serving. Serve with shredded cheese, fresh cilantro and sour cream.
*My recipe is based on a Mini 3 Qt. Instant Pot, you can easily double to accommodate a 6 Qt Size. 
We like to top our Southwestern Chicken Chili with Cheese, fresh cilantro and sour cream. You can also reserve a few peppers or onions too, if you like or even some chips or salsa. It is all good when it comes to this chili. 
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Holy moly this dish looks amazing!!!
YUM! I seriously love a good bowl of chili, especially this time of year! Great recipe!
-madi xo
Yum! Love green chili! I have never tried making it myself, though! This recipe looks amazing!
The dish looks delicious! Can just image the flavours!
This recipe sounds delicious! Definitely want to give this a try!
Seriously this dish looks SO yummy! And I am chilly right now so this would be perfect!
Oh my does this look delish! And it’s such a chili time of year too! I like that you changed up the traditional chili with the chicken. Great photos!
The recipe looks easy to make and with Instapot I could save some time too. Seems Perfect dish for the upcoming cold days
I make a White Chicken Chili…I am so going to make this recipe to change it up!
This dish looks super delicious. I don’t have an instant pot, but I will try to recreate it anyway 🙂
Weekend plans>>make a big pot of chili with lots of leftovers for our lunches next week! This sounds delicious and I just ordered and insta pot; we have never added chicken so I can’t wait to give this recipe a try. Thanks Jen!
Oh I would take a big bowl of this any evening! Doesn’t seem too complex to make either.
Delicious! I should try it for Sunday dinner. Looks simple and quick. Thank you!
I always enjoy a good bowl of chili and this looks so yummy!
Wow this looks good. You have great culinary skills.
This is looking so yum. I’ll try your recipe, hope I could bring the same taste.
This is perfect for the season, it’s finally cooling down in Rome so I can’t wait to make it
Ooo I would love to make this! I enjoy chilis when it’s cold outside.
Love the green chili typical of the western states. We will try this soon.
I’ve been looking for another way to use ground chicken. This sounds delicious!
This Southwestern chicken chili is so delicious and really love the peppers in it.
Yummy I love a good chili recipe, and this one looks great. A lot of my family does the red Cincinnati version over spaghetti, which we southerns call chili mac, but they think they invented it by that name on it, lol! Anywho… this white chili is everything for the season and a nice game changer.