Easy White Chicken Chili

Instant Pot

Chicken breasts or thighs Jalapeno Chili powder

key ingredients

Add the onion, peppers, garlic, and spices (cumin, oregano, chili powder, salt, and pepper – plus the beans if you’re using them) to the bottom of a slow cooker. Arrange the chicken on top of the vegetables in a single layer.

1

Add the chicken stock and then place the lid on the slow cooker. Set the heat to LOW and cook until the chicken is done and the vegetables are tender. 

2

When the cooking time is up, remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.

3

Turn the heat to HIGH. Add coconut milk, stir, and replace the lid. Continue heating the chili for an additional 10-15 minutes or until it’s heated through.

4

Stir in the lime juice and cilantro. Taste and adjust seasonings as desired. Ladle it into bowls garnished with chopped cilantro, avocado, and/or lime wedges, if desired.

5

This is one of my family’s favorites! It is such a great and versatile recipe. I make it in the crockpot and it turns out delicious every time! - Sarah

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