This Coconut-Lime White Chicken Chili can be made in the slow cooker or instant pot, only requires a few ingredients and is a family favorite!
Hello friends! Happy New Year! It’s been a minute…..we all got so sick over the holiday break and I’ve since hit a wall in this pregnancy where all I really want to do is lay around. So I’m trying hard to find my motivation to get things done before these babies come. And hopefully, I won’t completely fall off the face of the blogosphere when they do. I do have some fun things coming so stay tuned before their arrival so stay tuned. And I did muster up the energy to make this Coconut Lime White Chicken Chili earlier this week and so many of you were asking where the recipe was. It’s been in my instagram feed because it is so.dang.easy but a lot of you came looking here for it. So here it is!
This week I made it in the instant pot and it turned out just as good, so I’ve included instructions for both!
It’s been rainy and cold here this week (oooh, maybe that’s why I’ve been lazy 😉 so it’s perfect for anyone in the thick of cold weather. It’s seriously made with like six or seven ingredients- coconut milk, salsa verde, white beans, corn, chicken, lime and a couple of seasonings! That’s it! I love the hint of coconut and lime it has!
Let me know if you try it and love it we do!
Slow Cooker Coconut White Chicken Chili
Ingredients
6 chicken tenders
1 (10 oz) can coconut milk
1 (12 oz) jar salsa verde
2 (14 oz) cans white beans, drained
2 (14 oz) cans white corn, drained
1 (4 oz) can diced green chiles
1 1/2 tsp cumin
1 tsp garlic
salt + pepper
juice of one fresh lime
Instructions
Place everything in the slow cooker and cook on low for 4-6 hours (or high for 2-4). Remove chicken, shred, and return to the slow cooker. Season with salt and pepper and extra lime if needed.
To cook in the instant pot, place everything in the instant pot, seal, and press the soup button. Cook for 30 minutes. I let it sit at warming for 15 minutes after. Removed chicken, shredded, then returned to pot.
Do you start with frozen or uncooked chicken? Also, is the garlic listed garlic powder or minced garlic? Thanks!
I’ve done it with both, just adjust the cook time if it’s frozen (just a little longer!) And I used garlic salt if I don’t have minced garlic! But either is fine!
I’m taking a meal to a new mama and I’m going to make a double batch of this! It’s been on my to-make list for forever and seems so perfect now that it’s COLD in the Midwest!
yay! i hope everyone loves it!
So so good, I just used chicken breasts and frozen corn as that’s what I had and made it on the stovetop because I don’t have an instant or crock pot. Have made it twice in the past week, my whole family love it!!!
so glad you guys like it too!!
Have you frozen this?
I never have!! I imagine it would freeze fine!
I have! It freezes perfectly
How many does this feed?
6-8!
Thanks so much for the great recipe! Everyone loves this, including my 1 year old, and I’ve made it a bunch of times in my IP. I often throw in some shredded or diced zucchini, or a couple of chunks of cauliflower (which basically liquefy and become part of the sauce), or some frozen spinach. I always use frozen corn instead of canned because that’s what I keep on hand, and it works out fine (maybe slightly more soupy?). I’ve also omitted the corn entirely, which is also fine, just a little less sweet. It’s so versatile, I try to always keep the ingredients on hand. Truly a weeknight life saver!
Yay, I’m so glad everyone liked it! Such a great idea to add extra veggies!
This was so so good!!! Favorite Chili recipe
This recipe so good! Any chance you have the nutritional facts for the 6-8 people serving size? Thanks!
How many ounces is 6 chicken tenders?
What can you use to sub for the coconut milk?