Coconut Lime White Chicken Chili
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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