The Butcher Shop, Inc.

Locally Sourced Quality Food

White Bean Chicken Chili

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Easy Cooking for Kids (or YOU!) – White Bean Chicken Chili (Instant Pot Recipe)

It’s time for winter break from school, and I’m always on the hunt for ways to keep my child busy at home.  Cooking dinner isn’t just helpful–it gives kids a sense of accomplishment and helps them learn valuable skills about healthy meal preparation.  White Bean Chicken Chili is a simple recipe that requires almost no assistance from an adult.  On the other hand, if you’re looking for a quick and delicious meal you can prepare in 10 minutes or less, give this recipe a try!

One of the key concepts I reinforce with this recipe is the importance of sanitation around raw chicken.  All instruments we use to transfer the chicken from the package to the pot, as well as our hands, are cleaned very well before we touch anything else.  I also make a point of getting the trash can ready to immediately drop in the meat packaging as soon as we extract the chicken.

Ingredients:

  • 3 TBS chicken breasts
  • 2 15-ounce cans of white beans, drained and rinsedWhite Bean Chicken Chili
  • 1 medium sweet onion, chopped
  • 15-ounce can of whole corn kernels, WITH JUICE. Do not drain or substitute frozen corn.
  • 10-ounce can Rotel diced tomatoes with green chilis, WITH JUICE
  • 1 ½ cup chicken broth
  • 1 ½ teaspoon chili powder
  • 1 ½ teaspoon cumin
  • 4-ounce packet ranch dip or dressing mix (or 3 tablespoons if you buy it in a bulk container).
  • 8-ounce package of cream cheese, cut into 6 somewhat equal pieces
  • An avocado, diced for garnish
  • Sour Cream, for garnish

Directions:

  1.  Put the trivet in the bottom of the instant pot, and then put all the ingredients into the pot in this order:
  • Chicken breasts (spread evenly over the trivet and make sure there will be room for the liquid to get underneath them)
  • White beans
  • Onion
  • Corn with all the juice (dump the whole can in as is)
  • Rotel tomatoes with all the juice (dump the whole can in as is)
  • Chicken broth
  • Chili powder
  • Cumin
  • Ranch dressing mix
  1. Gently stir all the ingredients to combine them.
  2. Place the pieces of cream cheese on top of everything.
  3. Put the lid on the Instant Pot and make sure the vent is in the correct position for sealing.  Adjust the settings to cook for 20 minutes on high pressure.
  4. Once it is done, allow it to naturally release for 10 minutes, and then do a quick release and open the lid.
  5. Use tongs to pull the chicken breasts out of the pot and into a bowl.  Use two forks to shred the chicken.  I do this one at a time.  Once all the chicken is shredded, stir it back into the pot.
  6. Serve immediately.  Garnish with avocado and a dollop of sour cream.

One of the best parts of living in Oregon is having access to fresh and delicious meats and produce.   That’s why The Butcher Shop always carries locally sourced meats and produce from farms right here in Southern Oregon.  At TBS, you’ll find the perfect cut of meat for your meal, plus fresh-baked loaves of bread, fresh fruit and vegetables, local wine and beers, and even quality food specifically for your canine.  Stop by today or call ahead to pre-order your ingredients.