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.

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