white chicken coconut lime chili

there are a lot of white chicken chili recipes out there, and it’s always hard for me to choose one to make… but it always sounds so good. this one is a favorite since it stands out and is a fun spin!

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 version:

• 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.