Recipe Facts

Prep time: 5 minutes
Cook time: 20 minutes
Difficulty: Medium
Servings: 4-6

Ingredients

  • 1 lb chicken (boneless, skinless) thighs or rotisserie chicken meat (skinless)
  • 1 tbsp olive oil or avocado oil
  • 3/4 to 1 tsp ground cumin (divided)
  • 1 tsp minced garlic
  • 1 cup chopped onion
  • 1 cup chopped bell pepper
  • 1 1/4 cup salsa verde
  • Sea salt and black pepper to taste
  • Optional garlic powder
  • 4 ounces green chiles
  • 1 1/2 cups chicken broth
  • 3 chopped medium gluten tortillas (or corn tortillas) chopped or 1 cup non-GMO corn chips (like Garden of Eatin’® ) crushed to stir in.
  • Optional Extra Veggie mix-ins - 2/3 cups Chopped cauliflower (or riced) or corn.
  • Organic Gluten Free Corn chips top

Nutritional Info

Total Fat 7g
Saturated Fat 1.1g
Cholesterol 75.2mg
Sodium 965.9mg
Total Carbohydrate 21- 22 grams
Fiber 3 to 4 g
Sugars 6.1g
Protein 25-26g

Download Importable Recipe

Tortilla Chicken Verde Chili

Directions

Place chicken in instant pot with olive oil with 1/4 tsp cumin, minced garlic, and chopped onion. Sauté chicken for 6 minutes until chicken can be shredded, but not fully cooked. Just not pink.

Turn off sauté mode and shred chicken with fork.

Add in the chopped bell pepper, optional chopped cauliflower or corn (or cauliflower rice also works well), and the remaining ingredients besides topping (salsa verde, Sea salt and black pepper, garlic powder, 1/2 tsp more cumin, green chiles, broth, gluten tortillas (or corn tortillas) chopped or 1 cup non-GMO corn chips. Mix together.

Pressure cook mode for 8-10 minutes then slow release for 10 minutes.

Mix and keep on warm.

Serve into bowls with slices jalapeno, optional crumbled Mexican cheese. Splash of lime. Lime slices and organic yellow corn chips to top.

Notes

Store in closed container in fridge for up to 1 week or freezer for up to 3 months.