Easy Chicken Chili
This recipe gets rave reviews! Eat it your way with chips, cheese, sour cream, or avocado...or all the above!
Servings: 8 servings
Ingredients
- 1 can (15 oz.) cannelini beans, drained and rinsed
- 2 cans (12.5 oz. each) canned chicken, drained and chunked into smaller pieces*
- 1 can (14 oz.) corn, drained
- 1 can (15 oz.) diced tomatoes**
- 1 can (14.5 oz.) chicken broth
- 1 jar (16 oz.) salsa verde (green salsa)
- ½ tsp oregano
- ½ tsp dried minced onion
- ¼ tsp pepper
Toppings (optional)
- tortilla chips
- shredded cheddar cheese
- sour cream
- diced avocado
- salsa
Instructions
- Add all the ingredients to the cooking pot that you would like to use. (See below)
- Cook in crockpot: 4 hours on high, or 6-8 hours on low.Cook on stovetop in a large pot: Bring to a boil, cover and simmer 45 minutes.Cook in instant pot: Pressure cook manually for 2 minutes. (Allow for approximately 15 minutes to come to pressure.) Release pressure manually.
Notes
*To use chicken breasts, use a crockpot. Place 2-3 chicken breasts on top of the other ingredients. Before serving, remove chicken, shred it, and return to pot.
**For additional spice, use diced tomatoes with mild green chiles. Serve with jalapeno pepper slices.