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.
Â
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.