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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

Coconut Lime White Chicken Chili
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4.84 from 6 votes

Coconut Lime White Chicken Chili

An easy and delicious white chicken chili that can be made in the slow cooker or the Instant Pot. 
Servings 4

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:

  • Place everything up through the salt into the instant pot, seal, and cook on high pressure for 12 minutes.
  • 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:

  • Place everything up through the salt into the slow cooker and cook on low for 4-6 hours (or high for 2-4).
  • 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

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