Easy White Chicken Chili!

Hurricane Ridge White Chicken Chili Package

Hurricane Ridge Chicken Chili


Have you heard that the USDA recommends that the average adult should consume at least 3 cups of beans per WEEK? If you’re anything like us, that seems a little overwhelming! There are so many great recipes out there for cold salads with some garbanzo beans or kidney beans on top. But you would have to eat a lot of salad to meet your weekly bean quota! Beans soups are a great option, but maybe that’s not quite what you’re feeling today. But what about the BEST and EASIEST white bean chicken chili you have ever had? Well, it’s hard to say “no” when we put it like that!

What makes this white chicken chili so easy?

You can just dump the chili base, spices, and optional add-ins to your instant pot, wait 30 minutes, and BOOM, weeknight chili without the fuss or dirty dishes. Now that IS easy! This chili is the best because of its soft white beans, a rich and flavorful broth, and packed with southwest flavors like bell peppers and chilis! Perfect for a summer barbeque or a fall weekday dinner! As with any of our soups, you can make this one as is, but we do recommend adding a few fresh ingredients to boost the flavor!

What do you need to make this chili?

For our large version which feeds a family of four, we recommend:

  • 1 or 2 cups fresh or canned chicken (cubed)
  • 1 or 2 cups canned or frozen corn
  • 1 diced fresh  bell pepper
  • 1/4 cup green chilies

Other great add-ons we love to add are some shredded cheese,  chopped onion, sour cream, or even jalapenos! You could also make this chili a little more creamy by removing 1 or 2 cups of the cooked beans and mashing them with a potato masher. Mix the beans back into your chili and voila, amazingly creamy chili!

But remember, you are the chef here, you can add or omit any of these ingredients based on what sounds good, or based on what you have on hand!

Easy white chicken chili instructions:

Instant Pot Directions:

1. Look through beans for pebbles or other field debris, and rinse.

2. Add 7 cups of water, bean mixture, both packets, cooked chicken, and add-ins

3. Lock the lid and seal the valve, set to Soup Mode, or High Pressure. Cook for 30 minutes, allow the pressure to release naturally, or manually let the steam off. Enjoy!

Stovetop Directions:

1. Look through beans for pebbles or other field debris, and rinse. Soak beans.

2. Add 8 cups of water to the bean mixture. *Cover and bring to a boil, reduce heat and let simmer until beans begin to soften about 45 minutes

3. Add both packets, cooked chicken, and add-ins. Simmer another 30 minutes or until beans are fully soft. Enjoy!

Crockpot Directions:

1. Look through beans for pebbles or other field debris, and rinse.

2. Add 8 cups of water, bean mixture, both packets, and cooked chicken to the slow cooker. Add add-ins when there is about half the cook time remaining.

3. Cook on low for 6 to 10 hours. Cook on high for 3.5 to 6 hours. Enjoy!


Leftovers are best when enjoyed within 5 days if kept in the fridge or within 2 months if kept in the freezer. Make sure to thaw your chili before reheating.


Whether in the microwave or on the stovetop, make sure to heat chili until it comes to a gentle simmer


If you want to try the easiest white chicken chili of your life, head on over to RillFoods.com to have your chili ship straight to your doorstep! Or check out our full list of stores near you!