Healthy White Chicken Chili

Stovetop

1. Drain and rinse the canned white beans. Add half of the beans to a medium bowl and mash until chunky. Reserve the un-mashed and mashed beans for later.
2. Heat a large Dutch oven or heavy bottomed pot over medium-high heat. Add oil, onions, garlic, chili seasonings plus salt and pepper; sauté until soft and fragrant, about 5 minutes. Add in green chilis and corn, chicken stock, and lime juice then bring to a simmer. Add the beans (both whole and the mashed ones) and continue to simmer for 20 minutes, uncovered.
3. After 20 minutes of simmering, taste test (you might find you want additional salt here). Then add shredded chicken and cilantro. Simmer for another 5 minutes.
4. Serve chili with tortilla chips, sour cream, avocado, etc.

Instant Pot

1. Drain and rinse the canned white beans. Add half of the beans to a medium bowl and mash until chunky; set aside.
2. In electric pressure cooker, using “Saute” mode on low heat, add oil, onions, garlic, chili seasonings, salt and pepper; sauté until soft and fragrant, about 5 minutes. Add in green chilis, corn, and both beans; stir then add 3 cups* chicken stock and place un-cooked chicken breasts on top – do not stir chicken into broth, just keep them on top of everything. 
3. Using “Manual” high pressure, set timer for 10 minutes (for medium thickness chicken breasts.) Once the timer is done, allow 10 minutes of natural pressure release, then turn valve to quick release any remaining pressure. Unlock lid and remove chicken breasts with tongs, then shred chicken breasts and add back to pot, along with lime juice and cilantro. 
4. Change function to “keep warm” and taste taste for any more salt, spice or heat. Serve with your favorite toppings!

Slow Cooker

1. Drain and rinse the canned white beans. Add half of the beans to a medium bowl and mash until chunky.
2. In a slow cooker, add diced onion, minced garlic, corn, green chilis, white beans (both whole and mashed), chili seasonings, salt, pepper; stir then place un-cooked chicken breasts on top and cover with 3 cups* chicken broth. 
3. Cook on low for about 4-5 hours, or high for 2-3 hours, until chicken has reached internal temperature of 165ºF. Remove chicken breasts from slow cooker and shred; place shredded chicken back into slow cooker and add lime juice and cilantro; stir and serve with favorite toppings.