Finally getting around to posting the recipe for the white chicken chili that I made yesterday! If you don’t have an Instant pot you can make this in a crock pot as well.

Ingredients:

• 1/2 onion, diced
• 2 cloves of garlic, minced
• 3 tablespoons of avocado oil
• 3 large organic chicken breasts
• 2 cans of northern beans, rinsed & drained
• 1 7oz can of green chilies
• 1 bag of frozen fire roasted corn
• 1 tablespoon of chili powder
• 1 1/2 tablespoons of cumin
• 1 tsp. Pink salt
• 1 can coconut cream
• 3/4 carton of chicken bone broth

Instructions:

If you are using an instant pot that has a sauté setting, sauté the onions and garlic in avocado oil. Once the onions are translucent and golden add the remaining ingredients. Give it a quick stir and place the lid on. Cook on the chili/beans setting (30 minutes). When it’s finished, open the quick release valve. Serve hot in bowls and top it with avocado, lime, cilantro & a side of Siete chips! All of the kids loved this even my pickier one!