This Easy White Chicken Chili is packed with chicken breast, beans, corn and uses store-bought green salsa to make a super delicious and spicy broth. Make it in your slow cooker, Instant Pot, or stovetop.
Ingredients
- 2 lbs chicken breast
- ▢2 tsp cumin
- ▢1 tsp garlic powder
- ▢1 tsp onion powder
- ▢Salt and pepper
- ▢14 oz. canned pinto beans, drained and rinsed
- ▢14 oz. canned white beans, drained and rinsed
- ▢14 oz. canned corn, drained and rinsed
- ▢16 oz green salsa
- ▢4 cups fat free chicken broth
Instructions
Slow Cooker: Add everything to the slow cooker and stir. Cook on low for 4 hours or until chicken is cooked through. Remove the chicken and either shred or chop. Return to the soup and serve with all your favorite chili toppings.
Instant Pot: Add everything to the Instant Pot. If you reach the max fill line, you can add more broth after it finishes cooking. Set to manual for 8 minutes. Let the Instant Pot naturally release. Remove the chicken and shred or chop. Add back to the chili and serve,
Stovetop: Add everything to a large soup pot or Dutch oven. Bring to a simmer and let cook for 25-30 minutes. Once the chicken is cooked through, remove and shred or chop. Add back to the chili and serve.
