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White Chicken Chili

Yields8 Servings

 3 organic chicken breasts
 2 cups organic, free range chicken broth
 3 tbsp taco seasoning
 1 can full fat coconut milk
 2 cans white northern beans
 1 can hominy
 1 small can green chiles
Toppings
 Shredded Cheese
 Chopped Cilantro (use kitchen scissors for ease!)
 Greek Yogurt (in place of sour cream)
1

Combine Chicken, Broth, White Beans, & Hominy in Crock-Pot or Instant Pot.

2

In a separate bowl stir together taco seasoning & green chiles, then add to crockpot. 

3

If using a crockpot - cook on low for 8 hours. Or if using an instant pot set to manual, high pressure for 20 minutes and let the pressure release naturally for 10 minutes. Then turn to quick release for the remaining pressure.

4

Take 2 forks and shred the chicken.

5

In the last 30 minutes if using a crockpot add in Coconut Milk and stir to incorporate, if using an instant pot stir in after pressure is fully released.

6

Serve in bowls with toppings and enjoy! 

7

Store leftovers in mason jars. Keep in the fridge and grab & go for a quick lunch! 

Nutrition Facts

Serving Size 6 oz

Servings 8