Last updated on October 9th, 2024 at 05:28 pm
Hearty Tex-Mex Chicken Chili is the perfect combination of two of my favorite Instant Pot meals Chicken Tortilla Soup and White Chicken Chili combined into one awesome recipe. If you're looking for a one-pot dinner perfect for busy fall evenings that the whole family will love this is it!
{This post contains affiliate links. Please see my full Disclosure Page for details}
Easy Instant Pot Dump Recipe
The best part of this recipe is it's a dump recipe. That means you literally dump in all the ingredients set the cooking time and walk away. This comes together in about 30 minutes. Leaving you more time to do the things you want to do, like laundry!
Tex-Mex Chicken Chili Ingredients:
- Small white onion
- Minced garlic
- Chicken breast
- Tomato paste
- Chicken broth
- Can tomatoes with green chilies
- Frozen corn
- Black beans
- White Cannellini beans
- Lime juice
- Sea salt
- Black pepper
- Chipotle powder
- Cumin
- Cream cheese
- Monterey jack cheese
- Avocado
- Pickeled jalapenos
Tex-Mex Chicken Chili Toppings
When it's time to serve, don't skimp on the toppings, they bring it all together. The options are endless, but some of my favorites are pickled jalapeno slices, avocado, Monterey jack cheese, and a fresh lime wedge.
Recipe Short Cut (pre-cooked chicken)
To save time when making chicken chili you can use a whole chicken that has been pre-cooked and shredded up (click here to read how to cook a whole chicken in the instant pot) or precook 3-4 chicken breasts in your Instant Pot or buy a whole rotisserie chicken to shred up so you can throw all the ingredient together for a quick, but delicious weeknight dinner.
Thawed or Frozen Chicken Breast Directions
If using pre-cooked shredded chicken breast decrease the pressure cooking time to 8 minutes.
If using thin cut frozen chicken breast increase the pressure cooking time to 12 minutes.
If using thick cut thawed chicken breast increase the pressure cooking time to 12 minutes.
If using thick-cut frozen chicken breast increase the pressure cooking time to 15 minutes.
To make in a slow cooker add all of the chili ingredients except for the toppings and cook on 4 high for 5 hours or low for 8.
How To Freeze Tex-Mex Chicken Chili
This recipe almost filled my 6 quart instant pot so there were plenty of leftovers with my family of 4. To freeze leftovers in perfect individual 1 or 2 cup portions use Souper Cubes. Once the chili is frozen vacuum-sealed cubes keep for up to 6 months and stored in freezer bags will keep for up to 2 months.
More Easy Recipes You'll Love
Instant Pot Tex-Mex Chicken Chili
Equipment
Ingredients
- 1 White onion small, diced
- 2 Tbsp. Garlic minced
- 1.5 lbs. Chicken breast
- 6 oz. Tomato paste can
- 5.5 cups Chicken broth low sodium
- 14.5 oz Tomatoes with green chilies can
- 12 oz Frozen corn
- 15 oz. Black beans can, rinsed and drained
- 15 oz. White Cannellini beans can, rinsed and drained
- 2 Tbsp. Lime juice
- 1 tsp. Sea salt
- 1 tsp. Black pepper
- 1 Tbsp. Chipotle powder
- 1 Tbsp. Cumin powder
After pressure cooking
- 4 oz cream cheese softened
Toppings
- Monterey jack cheese shredded
- avocado sliced fresh
- Pickled jalapenos
- Sour cream
- Fresh lime wedge
Instructions
- Add all 14 ingredients except for toppings to the Instant Pot and stir.
- Lock the lid in place and select pressure cook/manual function.
- Set the cooking time for 10 minutes. (thawed thin chicken breast) See notes*
- Allow for a natural pressure release for 15 minutes before releasing the remaining pressure if needed.
- Using two forks shred the chicken breast.
- Taste and add additional salt if needed.
- Add softened cream cheese and stir to combine all of the ingredients.
- Ladle hot chili into bowls and serve with fresh avocado slices, pickled jalapenos, Monterey jack cheese on top.
Notes
Nutrition
Place frozen chili cubs into a microwave-safe bowl and cover. Microwave on high for 5-6 minutes stirring in 2-minute increments until chili is completely warmed through and hot.
To freeze chili in individual 1 or 2 cup portions place leftover chili in Souper Cubes and freeze. Remove frozen chili cubes and vacuum seal for up to 6 months.
For this recipe combine all 14 ingredients in the slow cooker and cook on high for 5 hours or on low for 8. Shred the chicken with two forks and stir to combine all of the ingredients.
Rose says
I understood that you couldn’t freeze food with dairy products such as the cream cheese?
Amber says
That’s a super common misconception 😊 You can freeze foods with dairy, including cream cheese. The texture can change a bit when it thaws (it may separate or look grainy), but once it’s reheated and stirred, it comes back together just fine. For soups and chili like this, it freezes and reheats really well.
Nancy says
This recipe with Tex mex chili totally hit the spot. Can’t wait to round two
KEVIN FOODIE says
I love chili over white rice. I have never seen chili made this way. it is such an interesting recipe. I will try and make it before the year ends. I Will let you know how it comes out.
amberhollis918@gmail.com says
I can't wait to hear what you think!
Kemkem says
Now that winter is coming, I have been looking for easy-to-make recipes. I love chili, and the best part is that l can find these ingredients here in Spain (something not always easy to do). Thanks. I will definitely try this.
amberhollis918@gmail.com says
Yea! I hope you try it! Come back and leave me a review when you do so I know if you liked it. Thanks.
Katrina says
It looks so good!! I am definitely going to try this with the cold weather coming!!
Olivia says
This looks so delicious. What a great recipe for this time of year!
amberhollis918@gmail.com says
Thank you! I hope you enjoy it as much as I do.
Kaybee Lives says
This looks amazing! I love chili, especially this time of year! Using the Instant pot to make tex mex chicken chili is a great idea and can make it happen so quickly for a weeknight dinner. Thanks for sharing!