Go Back

Southwestern White Bean Chicken Chili

Course Lunch, Main Course, Soup
Cuisine Mexican, Southern
Keyword Chicken, chili, Corn, Instant Pot
Prep Time 5 minutes
Cook Time 15 minutes
Natural Release Time 10 minutes
Total Time 30 minutes
Servings 4 people
Calories 245kcal
Author Jennifer Gainer


  • Instant Pot 3 Qt. Mini ( can be doubled for a larger 6 Qt. Pot)
  • Ladle
  • Spurtle
  • Stock Pot


  • 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)


  • 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.