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
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
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.