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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.
AuthorKellyCombine 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
Directions
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!
