Cilantro Coconut Lime White Chicken Chili

There’s nothing quite like a warm, comforting bowl of chili on a chilly winter day, and this Cilantro Coconut Lime White Chicken Chili hits all the right notes. Creamy, slightly tangy, and bursting with flavor, it’s a meal that is for cozy nights at home or for meal-prep for a busy week!

The combination of coconut milk and lime gives it a creamy, zesty base, while fresh cilantro adds a bright, herbal finish.

Made in the crockpot on low, you can let it simmer all day and come home to a delicious, ready-to-eat dinner. If you’re short on time, you can also cook it on a higher heat setting in the crockpot or make it in the instant pot for a faster version.

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Cilantro Coconut Lime White Chicken Chili

Prep Time: 5-10 minutes Cook time: 6-8 hours in crock pot

Ingredients:

• 3 large chicken breasts, halved or quartered

• 2 13.5 oz cans coconut milk

• 1 16oz jar mild green salsa verde

• 2 14oz cans smalls white beans, drained & rinsed

• 1 11oz can (or 1 cup) white corn, drained & rinsed

• 1 Tbsp cumin

• 1 tsp garlic powder

• Juice from 2 limes

• Salt to taste~ 1-2 tsp

• Pepper to taste~ about 1 tsp

• 1 whole head of fresh cilantro, finely chopped/stems removed

• Optional toppings: fresh cilantro, diced red onion, sour cream or plain Greek, sliced avocado

Instructions:

1. Add all the ingredients to a crock pot and cook on low for 6-8 hours

2. Remove chicken before the chili is done (about an hour or so before), allow to cool down a bit, and shred with a fork. Return chicken to the crock pot

3. Season with extra salt and lime if needed

4. Serve over rice (I suggest jasmine or basmati) and top with optional toppings

* You can also make this recipe on a higher heat setting in 2-4 hours in the crock pot or in the instant pot on high pressure cook in about 20 minutes.