White Bean Chicken Chili – Gluten Free
Happy Monday babes! I am so excited to share this new recipe with y’all. With the weather officially in the 40’s, I’ve been craving all things soup & chili. This white bean chicken chili has been a favorite of mine since high school. I remember always asking my dad to make this in the winter and to this day, it is made every other week.
- 3 chicken breasts
- 2 32oz chicken broth
- 1/2 cup chopped white onion
- 1 can northern white beans
- 1 can Hominy
- 1/4 cup Garlic
- 1 can of green chilis
- 3 tbsp oregano
- 3 tbsp Rosemary
- salt & pepper to taste
Add on Top For Flavor
- Corn tortilla chips
- Green Verde Salsa
- Mozzarella Cheese
- Green Onion
For my single pot I use an instapot, it’s easy to cook the chicken and then add everything in for slow cooking. To start, I place the chicken breasts and 1 32oz chicken broth into the instapot. Place the instapot on poultry and cook for 15mins.
After the chicken is fully cooked, it’s time to shred the chicken. I find it easiest to place the chicken in my nutribullet and blend for 10 seconds. This is an easy and fast way to shred the chicken. Once chicken is shredded, add it back into the instapot. Add the remaining ingredients and cook on low for 6 hours. Top with mozzarella cheese, corn chips, verde salsa and green onion.
Hope y’all love this chicken chili recipe and I can’t wait to share more with you!
XOXO
Emily