White Chicken Chili with Roasted Poblano Peppers (Instant Pot)
If you're looking for a comforting and flavorful soup then you have come to the right place. This White Chicken Chili with Roasted Poblano Peppers is the most delicious soup to enjoy during the fall and winter. It's healthy and hearty, has a kick and is so good! The fact that it's an Instant Pot recipe makes it that much better.
Ingredients
- 1.5 lbs Chicken Breasts
- 15 oz northern beans
- 15 oz navy beans
- 1.5 cups corn kernels
- 3 poblano peppers
- 1 yellow onion
- 5 cloves of garlic (minced)
- 2 jalapeños (plus more for serving)
- 1/4 cup chopped cilantro (plus more for serving)
- 2 tsp cumin
- 1/2 tsp chili powder
- 1 tsp dried parsley
- 1 tsp paprika
- 1 tsp dried oregano
- 1/8 tsp cayenne pepper
- 1 tsp pink salt (more or less to taste)
- 2 limes (plus more for serving)
- 2 tbsp avocado oil (divided)
- 2 cups chicken broth
- 1 cup unsweetened coconut milk
- avocado slices for serving
Instructions
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Preheat oven at 375 degrees Fahrenheit. Line a baking sheet pan with parchment paper.
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Rub 1 tablespoon avocado oil throughout poblano peppers. Place on prepped baking sheet pan and place in preheated oven. Roast for 10 minutes. Flip over and roast for another 10 minutes. Allow to cool for a couple of minutes then dice. Set aside.
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While poblano peppers roast, Dice onion and jalapeños, mince garlic.
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Grease bottom of instant pot with 1 tablespoon avocado oil and place IP on sauté setting. Toss in onions, garlic and jalapeños. Sauté for 2 minutes until onions start to translucent. Sprinkle in all spices and dried herbs and continue to sauté for another minute.
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Pat chicken dry and place in instant pot over sautéed aromatics. Rub chicken breasts over seasoned aromatics on both sides. Toss in beans, corn, diced roasted poblano peppers, and cilantro. Squeeze lime juice from two limes over everything. Pour chicken broth and coconut milk.
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Secure IP lid and set pressure valve to sealing. Select pressure cook on high setting and set timer for 9 minutes. It will take some time for pressure to build up. Once it does, it will start counting down from 9 minutes. Once countdown is done and IP beeps, allow NRP for 10 minutes. Then release the rest of the pressure manually.
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Remove lid from Instant Pot. Using tongs, remove chicken breasts from pot and place on a cutting board or bowl. Shred chicken using two forks or any preferred method you use for shredding chicken. Add shrededed chicken back to IP. Give chili a good stir combining shredded chicken with the rest of ingredients.
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Serve chili and garnish with lime, cilantro, avocado slices, and slices of jalapeño peppers. Enjoy!
Recipe Notes
Tips and Substitutions:
- Line baking sheet pan with parchment paper- This will prevent poblano peppers from sticking to the sheet pan and will make cleaning after easier.
- Substitute for coconut milk- You can use unsweetened almond milk or unsweetened cashew milk.
- Want chili spicier?- Once chili is done, add about 1/8 tsp cayenne pepper at a time until desired spiciness has been reached.
- Try making it in the crockpot- Roast poblano peppers as per recipe instructions. Add all of the ingredients to crockpot and cook on high for 4 hours or on low for 6-8 hours. Shred chicken breasts and place back in crockpot.
- Use electric hand mixer to shred chicken- Place cooked chicken breasts in a deep mixing bowl and use hand mixer to shred.