White Chicken Chili
White Chicken Chili
Simple ingredients that pull together quickly that taste like you’ve brought your favorite restaurant home. You can use an instant pot or a slow cooker. The point is , EASY! And who doesn’t want that?
Ingredients
- 4 Chicken breasts Smaller
- 1 can Coconut milk 13.5 oz, FULL FAT
- 2 cans Great Northern beans 14 oz, rinsed and drained
- 1 jar Salsa Verde 12 oz ( I used Herdez brand, mild)
- 1 can Diced green chiles 4 oz, mild
- 2.5 cups Frozen corn
- 1.5 tsp Cumin
- 1 Lime Juiced
- 0-1 tsp Salt
- 1/8 tsp Cayenne
- 1/2 cup Cilantro Chopped
Instructions
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For the Instant Pot:
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Place all ingredients EXCEPT FOR THE SALT, into pot. Seal the pot, cook on high pressure, manual, for 12 minutes.
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Use natural pressure release, then carefully release the rest of pressure. Remove the chicken breast and shred. Place chicken back into pot and stir. Add most of the cilantro and stir, reserving a small amount for garnish. Add lime juice. Stir.
Now, as for the salt, before adding, TASTE the chili. To taste, add 1/4 tsp salt at a time, until desired saltiness is desired, not to exceed 1 tsp.
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Serve into bowl, and garnish with cilantro and extra lime wedges, if desired.
You could also add diced avocado and sour cream.
For the slow cooker:
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Follow same instructions for the Instant pot, except cook for 4- 6 hours on low. Remove chicken, shred and add back into the crockpot. Follow exact same instructions above.
