Healthy Recipes Soup Instant Pot White Chicken Chili Freezer Pack 4.8 (17) 17 Reviews Prep all of the ingredients for this hearty chili and freeze them until you’re ready to cook it for a fast meal. All you have to do is pop the frozen ingredients into your multicooker and turn it on. Using a pressure cooker to make this warming pot of chili results in extra-tender chicken that’s easy to shred. The addition of chopped zucchini and corn gives each bowl a nutritional boost. By Joy Howard Joy Howard Joy Howard is a cookbook author, food stylist, and recipe developer. She writes a regular column about cooking with kids for the print edition of EatingWell, is the author of Disney Eats, and is a frequent contributor to America's Test Kitchen and Parents, among other brands and publishers. EatingWell's Editorial Guidelines Updated on February 5, 2025 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Photographer: Jacob Fox, Prop Stylist: Gabriel Greco, Food Stylist: Sammy Mila Prep Time: 15 mins Total Time: 1 hr 20 mins Servings: 8 Yield: 10 cups Nutrition Profile: No Added Sugar Gut Healthy Mediterranean Diet Sesame-Free Weight Loss Diabetes-Friendly Nut-Free Healthy Pregnancy Healthy Aging Low-Fat Soy-Free High-Fiber Healthy Cholesterol High-Protein Egg-Free Gluten-Free Jump to Nutrition Facts Photographer: Jacob Fox, Prop Stylist: Gabriel Greco, Food Stylist: Sammy Mila Cook Mode (Keep screen awake) Ingredients 1 medium zucchini, chopped 1½ cups frozen corn kernels 1 large yellow onion, chopped 3 cloves garlic, minced 1 (4-ounce) can diced mild green chiles, undrained 1 tablespoon chili powder 2 teaspoons ground cumin 1 teaspoon dried oregano 1 teaspoon plus ¾ teaspoon salt, divided ½ teaspoon ground pepper 1 pound boneless, skinless chicken thighs 1¾ cups dry great northern beans 4 cups low-sodium chicken broth ½ cup sour cream, plus more for garnish ⅓ cup chopped fresh cilantro, plus more for garnish 3 tablespoons lime juice, plus wedges for serving Diced avocado for garnish (optional) Directions To prep and freeze: Combine chopped zucchini, 1½ cups corn, chopped onion, minced garlic, undrained chiles, 1 tablespoon chili powder, 2 teaspoons cumin, 1 teaspoon oregano, 1 teaspoon salt and ½ teaspoon pepper in a 64-ounce round, freezer-safe container. Arrange chicken thighs on top, then layer on 1¾ cups dry beans. Seal and freeze until ready to use, up to 3 months. Photographer: Jacob Fox, Prop Stylist: Gabriel Greco, Food Stylist: Sammy Mila To cook: Let the frozen soup mix stand at room temperature for 10 minutes. Invert the frozen soup mix into a multicooker (the beans should be at the bottom of the pot). Add 4 cups broth. Lock the lid in place and cook at High pressure for 33 minutes. Allow the pressure to release naturally, about 20 minutes. Photographer: Jacob Fox, Prop Stylist: Gabriel Greco, Food Stylist: Sammy Mila Transfer the chicken to a cutting board and shred. Return the shredded chicken to the pot. Stir in ½ cup sour cream, ⅓ cup cilantro, 3 tablespoons lime juice and the remaining ¾ teaspoon salt. Serve topped with additional cilantro, lime wedges, sour cream and/or diced avocado, if desired. Photographer: Jacob Fox, Prop Stylist: Gabriel Greco, Food Stylist: Sammy Mila To make ahead Prepare through Step 1 and freeze for up to 3 months. Recipe Updates Based on earlier review and comments of this recipe, we’ve retested and made the following adjustments (and updated the nutritional analysis accordingly):Increased diced green chiles, cumin and salt (to boost flavor)Swapped out chicken breast for chicken thighs (to deepen the flavor)Took out water (for a better consistency)Added sour cream (to add body)Added lime juice (to balance the flavor)Increased cooking time (to fully cook the beans)Updated February 2025 Eatingwell.com, September 2018 Save Rate Print Nutrition Facts (per serving) 304 Calories 9g Fat 35g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size 1¼ cups Calories 304 % Daily Value * Total Carbohydrate 35g 13% Dietary Fiber 9g 31% Total Sugars 5g Added Sugars 0g 0% Protein 26g 51% Total Fat 9g 11% Saturated Fat 3g 16% Cholesterol 78mg 26% Vitamin A 66µg Vitamin C 45mg 50% Vitamin D 0µg Vitamin E 1mg 6% Folate 184µg Vitamin K 10µg Sodium 642mg 28% Calcium 108mg 8% Iron 4mg 21% Magnesium 101mg 24% Potassium 995mg 21% Zinc 2mg 22% Vitamin B12 0µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.