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This white chicken chili is one of my all-time fave recipes.

This is a quick, easy-to-throw-together recipe. I changed out some staple chili ingredients to make this chili recipe less inflammatory and more flavorful.

What really makes this recipe is the combination of flavors. I love to top it with cilantro. You can serve it up with cornbread or even tortilla chips or strips. It is always a fan favorite.

white chicken chili recipe

AuthorKelly

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! 

Ingredients

 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)

Directions

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! 

White Chicken Chili

white chicken chili

A few things that make this recipe unique are the hominy, coconut milk, and tex-mex flavors. I have never really been a fan of beef chili although veggie chili and chicken chili are delicious and perfect for cooler weather!

This recipe has won 3 chili cook offs and will continue to win more, I’m sure!

If you are in need of an instant pot – this one is great, I have had it for 4 years and love it!

I use my instant pot to make chili, rice, jammy eggs, chicken, quinoa (like in this recipe), and potatoes.

Please let me know what you think of this recipe if you give it a try!