Mississippi Chicken Chili

Mississippi Chicken Chili–an easy Instant Pot or slow cooker white bean chili made with tender shredded chicken, great northern beans, ranch seasoning, au jus seasoning and a creamy pepperoncini-spiked broth.

Pin this recipe for later!

Mississippi Chicken Chili

This recipe is a fun twist on Mississippi roast. Mississippi roast has only a few ingredients some of which are ranch dressing mix, au jus and pepperoncini. This recipe has an easy dump and go start and can be cooked in the Instant Pot or the slow cooker. The ranch seasoning and au jus mix build that signature savory Mississippi flavor. The pepperoncini juice adds a bright tang that keeps the chili from feeling too heavy. I especially love topping each bowl with extra diced pepperoncinis for a little pop of flavor. This dinner is even better the next day once the flavors have blended together.

Ingredients/Substitution Ideas

• Water
• Chicken broth–or water and Better than Bouillon chicken base
• Boneless skinless chicken thighs–or boneless skinless chicken breasts (won’t be as tender)
• Dry ranch dressing mix–I use Hidden Valley brand
• Au jus gravy mix-or brown gravy mix
• Garlic powder–or 1 Tbsp minced fresh garlic
• Black pepper
• Great northern beans–or cannellini beans
• Pepperoncini juice–or banana pepper juice
• Cream cheese–or Neufchâtel cheese
• Frozen sweet corn–or canned corn (drained)
• Cornstarch
• Pepperoncinis–or banana peppers

Steps

Add water, broth, chicken, ranch dressing mix, au jus, garlic powder, pepper, beans, pepperoncini juice, cream cheese and corn into Instant Pot. Don’t stir.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set soup button to 8 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.

Shred up the chicken. 

Make a cornstarch slurry by stirring together cornstarch with 3 Tbsp of cold water until smooth. Turn Instant Pot to sauté setting. Stir in the slurry into the pot until soup thickens and cornstarch gets totally incorporated. Turn off sauté setting.

Ladle into bowls and top each bowl with desired amount of pepperoncinis. 

Notes/Tips

• Serve with cornbread and a green salad. I love this cornbread recipe with honey and butter.
• I used my 6 quart Instant Pot*. You can also make this in a 4 or 8 quart pot. If you don’t have the soup button on your pot you can just cook on low pressure instead.
• Stir in a handful of shredded cheddar or Monterey Jack cheese at the end for an even richer soup.
• Store leftovers in an airtight container* in the refrigerator for up to 4 days. This soup can be frozen for up to 3 months, though the texture may change slightly because of the cream cheese. If freezing, consider adding the cream cheese after reheating instead.
• Other recipes you can make with pepperonicini are Mississippi Soup and Mississippi Meatballs.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

Pin this recipe for later!

Print

Pin this recipe for later!

More chili recipes…

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.