Making White Chicken Chili Soup

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...do you see this chicken?!?!?!?!

Let me just tell you that we LOVE Mexican-inspired dishes.  May be it's because we lived in Texas for a few years and truly gained the appreciation for Tex-Mex food!  Don't be surprised if many of our homecooked dishes have that flare!

We love chilis and soups...they are easy to make and extremely versatile.  Dairy-free...vegetarian...gluten-free...you can pretty much adapt them to any lifestyle.  Bonus is the kiddo loves them and enjoys some good broth in them as well.

The below works well in a crock-pot or InstantPot.  The chicken will easily shred using both cooking methods; simply remove it from the dish - shred and return it to the soup.  Top this with some lime, fresh cilantro or my favorite...Avocado!  Using some gluten/grain-free chips or wraps and you can easily turn this into fajita/taco filling.

Ingredients
  • 2 lbs. Chicken Breast
  • 1/2 Yellow Onion, Diced
  • 1 7 oz. Can Mild Green Chilies, Whole Can w/ Juice
  • 2 15 oz. Cans of White Beans, Drained & Rinsed
  • 1 15 oz. Can Yellow Corn, Drained
  • 4 cups Low Sodium Chicken Broth
  • 1 Tablespoon Ground Cumin
  • 2 Tablespoons Chili Powder
  • 1/4 Teaspoon Italian Seasoning
  • 1/4 Teaspoon Coriander
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Pepper
Cooking Instructions
  1. Cut the chicken breasts into manageable size portions to fit into the Crock-Pot or InstantPot
  2. Add all other ingredients & stir
  3. That's It 😋
  • Crock-Pot option - cook 8-10 hours on low setting
  • Instant-Pot option - cook 15 minutes on manual with a quick release


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