White Chicken Chili is an easy comforting chili that can be made in the instant pot or slow cooker. Customize it with your favorite toppings and serve with tortillas chips or cornbread.
Shredded Cheese, Avocado, Yogurt or Sour Cream, Lime, Cilantro, Jalapeno Slices, Tortilla Chips or Cornbread
Instructions
Instant Pot:
Place all ingredients in Instant Pot, secure lid, turn valve to sealing, cook on high pressure for 25 minutes, turn off after timer, and allow pressure to release for 10 min. Then release valve to vent. Open lid, remove chicken breast and shred, place back into pot, stir and taste for seasoning. Serve hot with toppings.
Slow Cooker:
Place all ingredients in Slow Cooker in order shown.
Cook on low for 6-8 hours or high for 4 hours.
Shred chicken with a fork and stir to combine, taste for seasoning, and serve hot with toppings.
Notes
This chili freezes well. Once cooled place in freezer bags or containers and freeze. Allow to thaw overnight in fridge and reheat to serve.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.