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Easy, approachable recipes for the everyday home cook

Coconut Lime White Chicken Chili

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Coconut Lime White Chicken ChiliI have this ongoing list of recipes that I want to make. Literally, I’ve designated an entire notebook just for these ideas. Can I tell you, some form of white bean chili has been on there FOR.EV.ER.

Then a few months ago I saw my friend Kristy make this on her Instagram stories and game over. I needed this Coconut Lime White Chicken Chili in my life, and I needed it now.

Coconut Lime White Chicken ChiliThe first time I made this recipe I did it in my slow cooker, as she originally created it. It was delicious. I planned ahead, I had the time and I made it for a good friend who was coming over for dinner. Devine is a drastic understatement for how delicious it was.

Coconut Lime White Chicken ChiliThe second time I made this dish I tried it in the Instant Pot and I gotta say, I loved it even more! It took 30 minutes from start to finish, and tasted like it had been cooking all freaking day.

Coconut Lime White Chicken Chili

5 million of you guys asked for the recipe so guess what… It’s here, forever! For you!

Coconut Lime White Chicken ChiliIt’s easy, delicious and I can’t wait to hear how much you love it too!

Coconut Lime White Chicken Chili

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Coconut Lime White Chicken Chili

Coconut Lime White Chicken Chili

★★★★★ 4.8 from 13 reviews
  • Yield: 4 1x
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Description

An easy and delicious white chicken chili that can be made in the slow cooker or the Instant Pot. 

Scale

Ingredients

  • 3 boneless, skinless chicken breasts
  • 1 (13.5 ounce) can coconut milk
  • 1 (12 ounce) jar salsa verde
  • 2 (14 ounce) cans white beans, rinsed and drained
  • 2 cups frozen corn
  • 1 (4 ounce) can diced green chilies
  • 1 1/2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 lime
  • diced avocado and/or tortilla chips for topping ((optional))

Instructions

For the Instant Pot:

  1. Place everything up through the salt into the instant pot, seal, and cook on high pressure for 12 minutes.
  2. Let natural release for 10 minutes then remove chicken, shred, and return to pot. Stir together and add a squeeze of fresh lime juice. Serve as is or with avocado and chips.

For the Slow Cooker:

  1. Place everything up through the salt into the slow cooker and cook on low for 4-6 hours (or high for 2-4).
  2. Remove chicken, shred, and return to the slow cooker. Stir together and add a squeeze of fresh lime juice. Serve as is or with avocado and chips. 

Notes

*Recipe inspired by Kristy Denney

Reader Interactions

Comments

  1. Made this for our annual Halloween dinner and movie in the driveway while the kids ToT. AMAZING and so stinking easy!!!

    ★★★★★

    Reply

  2. I purchased an Instant Pot last week and tried it and this recipe for the first time tonight. Oh. My. Goodness. What an easy and delicious recipe! My whole family had seconds, including my daughter who doesn’t usually eat beans and chili! I did omit the green chilies since the salsa verde I bought was “medium”, the perfect kick for our liking. We’ll definitely be adding this to our regular menu rotation.

    ★★★★★

    Reply

  3. My cousin recommended this to me after making it last week. We just made it tonight and I agree it’s super easy. And so flavorful!! Does this or any of your recipes have calorie counts?

    Thank you

    ★★★★

    Reply

  7. I purchased an instant pot when you told us Target had them on sale. Super intimidated to use it but this is the easiest recipe to cook in an instant pot and it is so delicious!!!

    ★★★★★

    Reply

  8. I LOVE this recipe as is but the guys in my house don’t like beans. Should I just double the chicken? Any thoughts on how to solve the problem without kicking them out? Thanks!

    ★★★★★

    Reply

  11. So delicious! I added a little bit of feta when finishing the last bowl and it was bomb.com. Thanks for the great recipes. Love watching you dance on insta 🙂

    Reply

  12. If you’re thinking about making this soup, DO IT. If you think it sounds weird, or you don’t like coconut, MAKE IT. It is seriously the BEST. And it doesn’t taste like coconut. It’s a slam dunk for my husband and kids every time I make it! Thank you Laney!!!!

    ★★★★★

    Reply

  14. This turned out a bit spicy for our taste so I diluted with 2 cups chicken broth (perfect), and I also added about 2 c. pureed butternut squash, couldn’t taste a big difference but hidden extra veggies (win).

    ★★★★

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  15. Made this for my husband and some friends, and everyone LOVED it and wanted the recipe! This is by far one of my favorite chili recipes ever. I ended up using four small organic chicken breasts and it turned out great. Makes perfect leftovers, too! Thank you, Laney!

    ★★★★★

    Reply

  17. I tried to make this once in my instant pot and I got a Burn message. I’ve always just made since in my slow cooker. Any recommendations to not get the burn message?

    I love this recipe SO much!!

    ★★★★★

    Reply

  19. Such a fantastic recipe!! I have been thinking about making this soup for a while, but haven’t. Wish I had made it sooner. If you are thinking about it do it! This is going to be a staple in our house.

    ★★★★★

    Reply

  20. Made this today for the first time and it was a HUGE hit with my 5&7 yo boys! Will def be adding to our rotation!

    ★★★★★

    Reply

  21. Is there another ingredient you’d recommend in place of corn for this recipe? Our family does not like corn.

    Thanks!

    Reply

  22. I made this for dinner for my family and it was a hit all around! We loved it! And I can’t stop eating it!

    Reply

  23. Could I leave out chicken if we are doing plant based? If so, do you know how I would adjust cooking time?
    Thanks!!

    Reply

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