White Chicken Chili By Dapur Sinolin

Flavorful White Chicken Chili made with hearty beans, tender chicken, and a rich and creamy broth. It’s a great alternative to traditional beef chili and makes for a super satisfying dinner! If you’re lucky to have any left it will make great leftovers for lunch the next day too!

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

1. 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.
2. 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,
3. 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.