Description
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.
Ingredients
Scale
- 2 cups water
- 2 cups chicken broth
- 1 3/4 pounds boneless skinless chicken thighs
- 3 Tbsp dry ranch dressing mix
- 1 (1 oz) package au jus
- 1 tsp garlic powder
- 1 tsp black pepper
- 2 (15 oz) cans great northern beans, rinsed and drained
- 1/4 cup pepperoncini juice
- 4 oz cream cheese
- 1 cup frozen sweet corn
- 3 Tbsp cornstarch
- Diced pepperoncinis or banana peppers
Instructions
Instant Pot Instructions:
- 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.
Slow Cooker Instructions:
- Add water, broth, chicken, ranch dressing mix, au jus, garlic powder, pepper, beans, pepperoncini juice, cream cheese and corn into slow cooker. Stir.
- Cover slow cooker and cook on low for 4 hours.
- Shred up the chicken.
- Make a cornstarch slurry by stirring together cornstarch with 3 Tbsp of cold water until smooth. Stir the mixture into the slow cooker. Cook on high without the lid for about 10-15 minutes to thicken.
- Ladle into bowls and top each bowl with desired amount of pepperoncinis.
- Category: Chicken, Chili
- Method: Instant Pot, Slow Cooking