Turn instant pot to “saute” mode. Prep and add in oil, onion, and bell pepper and cook until soft and translucent, stirring occasionally, about 3-5 minutes.
Turn off “saute” mode and layer in whole chicken breast.
Add in green chiles, navy beans, spices, and cream cheese.
Pour in chicken broth. Do not stir.
Secure lid on instant pot and switch the valve to the “sealing” position. Set instant pot to “pressure cook.” Start timer on instant pot to 15 minutes.
Use the quick release to release pressure and take off lid.
Remove chicken from instant pot and shred with two forks.
Break up the cream cheese by mashing it on the side of the instant pot bowl until it reaches the consistency that you want. For an even creamier texture, take out cream cheese and whisk it until smooth before adding it back into the instant pot.
Add chicken back into pot and give everything a good stir.
Garnish with cilantro, fresh diced avocado, and limes if desired.
Serve warm alongside tortilla chips.
In order to achieve an even thicker chili, you can try a couple of different methods. You can add in 1 tablespoon of cornstarch to the liquid. You can also mash or puree a portion of the beans before adding the chicken back to the chili. This will not only thicken the chili, but it will result in a smoother chili.
You can store your white chicken chili for an additional three to four days in the refrigerator. Make sure that it is sealed in an airtight container before storing. You should also be able to freeze your chili for up to three months for best quality.
If you’re using a freezer bag to freeze your chili, make sure to lay it flat and squeeze the chili out into a flat layer to freeze for easy thawing.
This recipe can easily be made in the crockpot. Put the ingredients and cook on low for 4-6 hours or high for 2-3 hours. Shred the chicken and add the cream cheese as per the recipe.
Serve with diced avocados and garnish with cilantro.