Fast White Chicken Chili

  • Level: Easy
  • Yield: 6 servings
  • Total: 55 min
  • Active: 25 min


1 tablespoon ground coriander

1 tablespoon ground cumin 

2 teaspoons dried oregano 

1/2 teaspoon paprika 

1/2 teaspoon crushed red pepper flakes 

1 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

3 tablespoons olive oil 

4 skinless, boneless chicken breasts (1 1/2 to 2 pounds total) 

3 cups low-sodium chicken broth 

1/2 cup heavy cream 

2 tablespoons masa harina 

Two 15-ounce cans cannellini beans, drained and rinsed 

Two 4-ounce cans chopped green chiles, drained 

One 10-ounce bag frozen corn 

2 cups grated Monterey Jack cheese

1 avocado, diced

4 to 6 lime wedges


Special equipment:
a pressure cooker
  1. Mix the coriander, cumin, oregano, paprika, red pepper flakes, salt and pepper together in a small bowl.
  2. Add olive oil to a pressure cooker set to saute and add the chicken. Sprinkle the spice mix over the chicken and toss. Cook until the chicken has started to sear on the outside, then add the broth.
  3. Place the lid on the pressure cooker, set the valve to sealing, and cook on manual for 6 minutes. Release the steam using the quick-release cycle. Remove the chicken to a board and shred with two forks.
  4. Put the heavy cream and masa harina in a small bowl and mix until smooth with a whisk or fork.
  5. Switch the pressure cooker to saute and return the chicken to the pressure cooker along with the masa and heavy cream mixture, cannellini beans, green chiles and corn. Let cook, stirring occasionally, until the chili has thickened and the corn is warmed through, about 10 minutes.
  6. Ladle the chili into 6 bowls. Top with cheese and avocado. Serve with lime wedges.

Let's Get Cooking!

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Patti T.

Since I don't have a pressure cooker I followed the advice of one other poster and cooked at 400 degrees for 40 minutes. I coated the chicken with the olive oil, rolled it in the spice mixture and put the it in a foil lined baking dish to save clean up time. The chicken came out cooked and super easy to shred. I also added the juices to the pot with the chicken since all the spice was in there. Then I added the rest of the ingredients, minus the beans because hubby doesn't like beans. I added a little extra corn to make up for the beans.  However, the recipe needs to be updated to tell you when to add the broth.  I read it through several times and there is no mention but I assumed it was when the rest of the ingredients were added to the pot.  Came out super tasty!  Spice level is not too high but you can feel a little heat, just like I like it.  Had it with cornbread and we loved it!

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