A rich, creamy white chicken chili made in the Instant Pot Precision Dutch Oven, topped with buttermilk cornmeal dumplings.
Prep Time20 minutesmins
Cook Time1 hourhr30 minutesmins
Total Time1 hourhr50 minutesmins
Course: Main Course
Cuisine: American
Keyword: buttermilk, chicken, chili, cornmeal, dumpling, dutch oven, hearty, white chili
Author: Chris Pollard
Equipment
1 Instant Pot Precision Dutch Oven (or a regular Dutch oven on stovetop/oven)
Cutting board
Chef's Knife
Mixing bowl large
Measuring cups and spoons
Oven
Ingredients
For the chili:
1med oniondiced
1green or poblano pepperchopped
drizzleolive oil
1tspTajin
1tbspminced garlic
1tbspchili powder
1tspcumin
1tspsalt
1tspblack pepper
4cupschicken broth(1 quart carton)
1canwhite kidney beansdrained and rinsed
1canwhite navy beansdrained and rinsed
1cancorndrained
1canRotel with Chiles
1packagepowdered ranch dressing mix
2lbChicken breasts
8ozcream cheeseroom temperature
½cupsour cream
2tbsplime juice(or squeeze 2 limes)
For the cornmeal dumplings:
1 ½cupsall-purpose flour
½cupcornmeal
3tbspsugar
2tspbaking powder
½tspbaking soda
¾tspsalt
½cupcold buttermilk
½cupbuttermelted and cooled slightly
Instructions
White Chicken Chili:
Set Instant Pot Dutch oven to saute, 400⁰. Saute onion and pepper in olive oil. Add a pinch of salt, black pepper, and the Tajin. Add garlic when transparent.
Add broth, beans, corn, Rotel, seasoning. Taste and adjust seasoning as needed.
Add chicken to pot, submerged.
Set Instant Pot Dutch oven to 350⁰F (M2 mode). Cover, bring to boil and simmer about 15 minutes. Reduce temp to 220⁰ for the next 15 minutes.
Remove chicken and shred. (Cut to a large dice with knife works too.)
Add cream cheese and lime juice, simmer about 5 minutes until combined. Add chicken back into pot.
Season to taste and simmer another 30 minutes.
Serve with shredded cheese, tortilla chips, etc as you like.
OR make these amazing cornmeal dumplings!!
Cornmeal Dumplings:
Whisk together dry ingredients.
Add butter to buttermilk. Butter will clump up and look a bit mealy. This is fine!
Add to dry ingredients and mix to incorporate.
Scoop dough on top of chili using 1/4 cup measuring cup.
Bake at 450⁰ for about 18-20 minutes on middle rack, until golden brown on top.
Notes
Adding an extra little squirt of lime juice when serving adds just a little more zing to the dish, but it's entirely optional.If you want an extra liquidy chili, you can add an extra cup of chicken broth when preparing. (5 cups vs. 4) The dumplings DO absorb some liquid when cooking, but I upped the liquid content from an original 3 cups the first time I made it, because it wound up a touch too thick with the dumplings.