This white chicken chili has been on my repertoire for a number of years. It’s so unassuming, and certainly not bright and cheery, but it is completely delicious, family friendly (it’s not super spicy, so it’s a great option for kids) and with some trial and error- also super easy to make in the instant pot (busy moms rejoice!). Make it with meal prepped shredded chicken or pulled rotisserie chicken for ease! It’s perfect for good nights with some crusty bread or cornbread on the side (or alone!).

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White Chicken Chili (Instant Pot/Slow Cooker)
Serves: 4-6

1 tbsp avocado or olive oil
1 medium onion, chopped
2 large cloves garlic, minced
1 seeded jalapeño pepper chopped (optional)
1 can chopped green chilies
1 tbsp ground cumin
1 tsp ground coriander
1 teaspoon dried oregano
1⁄2 tsp chili powder
1/2 tsp sea salt (more to taste)
1 can white beans, drained and rinsed
1/2 cup frozen corn
4 cups chicken broth (additional water as needed) 
3 cups cooked shredded chicken
juice of half a lime (more as desired)
green onions, cilantro and sour cream to top

Instant Pot:

1. Heat oil on sautee setting. Add in onion and garlic and cook until translucent.
2. Stir in remaining ingredients (up to toppings).
3. Switch to manual mode and cook for 20 minutes. Let release, season to taste (adding more salt and lime juice as desired) and serve.

Stovetop: Repeat directions 1-2 above in a soup pot or dutch oven. Simmer on low heat 25-30 minutes (or more!). Season to taste (adding more salt and lime juice as desired) and serve.

Slow Cooker: Make it in the slow cooker the same way- leave out the oil, throw it all in and let it cook for 5-7 hours!