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White Chicken Chili


  • Author: Ashley Thomas
  • Prep Time: 10 mins
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 6-8

Ingredients

  • 2 pounds boneless, skinless chicken breasts
  • 2 onions, diced
  • 4 stalks celery, diced
  • 1-2 jalapeño pepper, minced – adjust according to taste
  • 10 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon salt, adjust to taste
  • 1 teaspoon cumin
  • 1 teaspoon coriander powder
  • 1 teaspoon oregano
  • ½ teaspoon freshly crushed black pepper, adjust to taste
  • 4 cups chicken broth
  • 1 (1 pound) bag of corn frozen corn, rinsed (optional if paleo)
  • 1 (15 ounce) can cannellini beans, rinsed (optional if paleo)
  • Serve with cilantro, hot sauce, cheese if desired

Instructions

Slow Cooker Directions:

  1. Add all of the ingredients except for the cannellini beans and corn in a slow cooker.
  2. Cook for 4 hours on high or 6 on low.
  3. Remove the lid 30 minutes before cooking, shred the chicken, then stir in the cannellini beans and corn.

Instant Pot Directions:

  1. Add all of the ingredients except for the cannellini beans and corn to the Instant Pot.
  2. Secure the lid, close the pressure valve and cook for 15 minutes at high pressure.
  3. Open the valve to quick release any pressure (this will allow the steam to escape and you’ll be able to open the lid sooner than waiting for natural release).
  4. Shred the chicken in the pot then add the cannellini beans and corn to the pot. Press the sauté button and cook for 5 minutes or until the beans and corn are heated through.