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Mia's Chicken Chili

Prep Time:

4-6 hours

Cook Time:

4-6 hours

Serves:

8 servings

About the Recipe

Atlanta Falcons Offensive Coordinator's Wife Mia Robinson shares her favorite chili.

Ingredients

Ingredients:

3 boneless, skinless chicken breasts

1 (13.5 ounce) can coconut milk

1 (12 ounce) jar salsa verde

2 (14 ounce) cans white beans, rinsed and drained

2 cups frozen corn

1 (4 ounce) can diced green chilies

1 1/2 teaspoons cumin

2 cloves of garlic

1 teaspoon salt

1 lime

Preparation

Step 1:

For the Instant Pot:

Place everything up through the salt into the instant pot, seal, and cook on high pressure for 12 minutes. Let natural release for 10 minutes then remove chicken, shred, and return to pot. Stir together and add a squeeze of fresh lime juice, Serve as is or with avocado and chips.

 

For the Slow Cooker:

Place everything up through the salt into the slow cooker and cook on low for 4-6 hours (or high for 24). Remove chicken, shred, and return to the slow cooker. Stir together and add a squeeze of fresh lime juice.Serve as is or with avocado and chips.

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