The temperature has dropped one last time this season, and this is one of my fave go-to recipes when it’s chilly outside.

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

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)

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

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

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.

Take 2 forks and shred the chicken.

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.

Serve in bowls with toppings and enjoy!

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

Ingredients