Chop onions and garlic. (Optional: you can sauté in 1 teaspoon of olive oil for 2 minutes before adding to the crockpot.)

Lay chicken breasts along the bottom of the crockpot.

Cover chicken with onions, garlic, green chiles, broth and spices.

Cover and cook on low for 6 hours.

After 6 hours, shred chicken breasts. You can shred them right in the crockpot with two forks or remove from the pan and pull apart on a cutting board. The chicken will be tender enough that it falls apart. Stir the chicken in with the other ingredients. Add cannellini beans and frozen corn.

Optional if you have time: Allow the chicken to sit for an additional 10-20 minutes after shredding the chicken. The chicken will absorb some of the liquid and thicken the chili.

Garnish with avocado or guacamole + enjoy!

Set your instant pot to sauté and add 1 teaspoon of olive oil. Sauté the onions and garlic for 2 minutes.

Add chicken, green chiles, broth and spices.

Cook on high pressure for 10 minutes. Allow a 5 minute natural release.

Remove the chicken from the pot. The chicken will be tender enough that it falls apart. Stir the chicken in with the other ingredients. Add cannellini beans and frozen corn.

Optional if you have time: Allow the chicken to sit for an additional 10-20 minutes after shredding the chicken. The chicken will absorb some of the liquid and thicken the chili.

Garnish with avocado or guacamole + enjoy!

In a large soup pot, heat 1 teaspoon of olive oil. Sauté the onions and garlic for 2 minutes.

Add chicken, green chiles, broth and spices.

Cover and bring to a low boil. Reduce heat and simmer for 30 minutes

Remove the chicken from the pot. The chicken will be tender enough that it falls apart. Stir the chicken in with the other ingredients. Add cannellini beans and frozen corn.

Optional if you have time: Allow the chicken to sit for an additional 10-20 minutes after shredding the chicken. The chicken will absorb some of the liquid and thicken the chili.