Dairy Free
Gluten FreeThis flavorful Tortilla Chicken Verde Chili is made easy in the instant pot or stove top! A delicious chicken chili packed with wholesome gluten free ingredients and a crunchy tortilla chip topping! You’ll love this healthier twist on a classic Mexican inspired Chili! No beans required. Slow cooker option too!
Hey hey! It’s National Chili day! We’ve partnered with Garden of Eatin’® to bring you this Instant Pot (or Stove Top) Tortilla Chicken Verde Chili made with their new Organic Corn Chips! We are thankful for their wonderful gluten free products handled exclusively in a dedicated gluten free facility. And thank you all for allowing me to continue to share gluten free recipes!
Ok, I need to know something. Who creates National Food Holidays? Because I want that job! You see, I just found out a few weeks ago that today is National Chili Day. Um, hence the Chicken Verde Chili recipe. I know, so clever of me, but it’s such a scrumptious and cozy chili. Trust me!
In all honestly, I do WANT TO KNOW who is in charge of these food holidays so I can pass along my two cents. Like say, a National Tortilla Chip Day to proceed National Chili Day. And then maybe a national Jalapeño on Everything Day after that. Can you tell that I have warming foods on my mind? Yep, old man winter is stickin around these days.
Alright, let’s bring our focus back into this deliciousness we got going on right here. My friends, this is a stovetop and instant pot (aka Insta-Pot) Chicken Verde Chili that will literally blow your mind! No matter the Food Holiday.
Here’s the recipe back-story and all the details. You know you love me more for it. Wink Wink.
You see, every winter mom makes this AMAZING White Bean Chicken Chili. It’s a go-to recipe for family dinners, football watching parties, Christmas, etc. In fact, it’s the number one used recipe in our family cookbook. Haha, yes, we have a family cookbook.
Anyways, I do love this recipe but I wanted to find a way to make it beanless, yet still hearty and flavorful. Now, don’t get me wrong. We love legumes (such as beans), but I like to use them in rotation or when properly prepared. You feel me? Good!
Chef hat and thinking cap went on, and BAM, I came up with a solution. Well, let’s just say it was a solution inspired by Garden of Eatin’® new Organic Corn Chips.
For this Chili recipe, I wanted something quick, delicious, fresh, and yet still hearty in texture. Yep, you got that right. We replaced beans with Organic Non-GMO Corn chips and gluten free tortillas.
The delicious facts Garden of Eatin’® New “Better for YOU” Corn Chips:
- They come in 3 flavors; Yellow Corn and Sea Salt, Blue Corn and Sea Salt, and BBQ Black Bean. ALL YUM!
- Their organic corn chips are made USDA Organic ingredients and are Non-GMO Project verified. YEA!
- Certified gluten-free and kosher
- Made with expeller pressed oil
- Amazing texture, quality, and crispness for topping, snacking, or cooking with!
The yellow corn chips are cooked in the chili and are used as a topping! I love that it gives this chili that golden glow too!
See, inspiration at it’s finest! Just sayin..
Think of this Chili flavor this way —> Spicy Chicken Verde Chili meets Tortilla Soup meets Chilaquiles. If you don’t know what Chilaquiles are, be prepared to drool! A Mexican Breakfast dish with crispy tortilla chips, pulled chicken (or eggs), salsa, and cheese. OMG!
So ya, I kinda took Tortilla Chicken Verde Chili to the next level, but in a delicious way!
Need more Southwest Style Instant Pot recipes? Let’s all give an applause to Meaningful Eats Instant Pot Southwestern Chicken and Rice!
You ready to celebrate National Chili Day like it’s going out of style? Ya you are!
Before you begin, here are a few CHILI recipe notes –> This Tortilla Chicken Verde Chili is made quick and easy in the instant pot but you can also easily make it on the stove top. Both versions take less than an 40 minutes to make. The instant pot being the quickest at 20 minutes.
All you need are gluten free corn chips (Garden of Eatin’® ), gluten free tortillas or corn tortillas, chicken (boneless, skinless to shred), salsa verde, broth, a can of green chiles, bell peppers, and Mexican spices! Cilantro, lime, jalapeños, and more Non-Gmo corn chips to top!
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Tortilla Chicken Verde Chili (Instant Pot & Stove Top Option)
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 4 servings 1x
Print Recipe
Pin RecipeDescription
This Spicy Tortilla Chicken Verde Chili is made easy in the instant pot or stove top! A delicious chicken chili packed with wholesome gluten free ingredients and a crunchy tortilla chip topping! Slow cooker option too!
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 free 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
Instructions
INSTANT POT DIRECTIONS (Stove top directions to follow)
- 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 free 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.
For Stove Top:
- Brown meat first with onion, garlic, and olive oil for 15 minutes on medium to medium high heat until onion is browned and chicken is almost cooked and can be shred.
- Shred chicken with a fork, lightly.
- Add remaining ingredients (besides toppings).
- Bring to a boil then simmer for 20 minutes.
- Serve into bowls and add your topping of choice or suggested toppings.
SLOW COOKER OPTION – 4 hours low. Garnish with cilantro and peppers.
See notes for Storing or freezing tips.
Notes
Store in closed container in fridge for up to 1 week or freezer for up to 3 months.
Estimated Nutrition Per Serving, without toppings
- Category: Dinner
- Cuisine: Mexican
Keywords: chicken verde chili, chili, Instant Pot, gluten free, healthy
It’s time my friends, time to grab a bowl and fully embrace the National Food Holidays!
Starting with Tortilla Chicken Chili
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Keep up with on Garden of Eatin’® on social media (@GardenOfEatin on Facebook and @GardenOfEatinChips on Instagram)! Truly a compassionate company focused on social responsibility!!
Alright alright, you can chime in. What’s your favorite food holiday? Favorite chili recipe?
[clickToTweet tweet=”Loving this Tortilla Chicken Verde Chili topped with organic yellow corn chips! Instant Pot and stove pot version! #nongmo #chili #instantpot #glutenfree” quote=”Loving this Tortilla Chicken Verde Chili topped with organic corn chips!”]
Cheers friends!
Hi, I’m Lindsay! Gluten Free Nutrition Specialist, food photographer and author of 
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I didn’t know they made these chips! I love their blue corn tortilla chips. I’m more than a little excited to stock my pantry in the new place. Must add this. And the chili.
P.S. My mom is like in love with you. LOL!
Tell mom I love her already too! 😉
I don’t usually use chicken in my chili but what a great flavor profile here. Nice change from our normal tomato based recipes.
★★★★★
Thanks Jennifer! I hope you try it!
So speedy, so delicious! It’s been ages since I’m made chicken chili and this recipe sounds perfect!
★★★★★
Some of my favorite flavors all in one meal!
★★★★★
I think this is an informative post and it is very useful and knowledgeable. I really enjoyed reading this post. big fan, thank you!
★★★★★
Such an exceptional lunch recipe which seems very finger-licking, Lindsay! The combination of ingredients is outstanding and my family will love it! Can I use red onion for this dish?
I adore chile verde and yours looks perfect!
★★★★★
That color!!
The Instant pot is amazing – and this chili is so hearty and comforting!
★★★★★
right?! such a good one for this cold weather!
I am seriously craving a big bowl of this!!
WOW…SO stunning!
I love that this is a verde chili paired with the chIcken. I have an Instant Pot now so I plan to try this. And of course, no soup is complete with out those delicious chips on top.
I LOVE those chips! Pass me a HUGE bowl please!
★★★★★
My kids LOVE these chips! I have to make this chili for them to go with them – YUM
I have finally started using my instant pot that I bought last year. This recipe is going to be a must make for us. The kids would love it for sure!
thank you for this recipe, all of my chili recipes are “red” based, not salsa verde based, and love salsa verde so kudos to you, love the chilaquiles treatment too!
★★★★★
My FAVORITE chips! Seriously! I need to make this chili to go with them 😉
You so do! Keep me posted Liren!
What a gorgeous instant pot meal!
★★★★★
Oh my gosh – this looks so good! I love all of the flavors!
I just made a basic tortilla soup for dinner tonight, but this one sounds so much more fun!!
Oh you’d love it Aimee!
If you use tortillas, do you chop them up and put them in the pot uncooked? This sounds amazing. I’m going to make it tonight.
Yep! But used cooked gluten free tortillas or corn tortillas. Not raw. Hope that helps!
Can you make this recipe In a crockpot??
I think so! Try it on low for 4 1/2 or 5 or high for 2 1/2 to 3
The flavors were great . However, I just used a normal pot and let it simmer just like any chili. I believe beans should be in chili so I added cannelloni beans and the corn . I topped it with homemade tortilla strips . So, overall it was a good dinner.
★★★★★
Wow! Great Recipe.
I would definitely try it and give you a feedback. Thanks for sharing the recipe.
★★★★★
Thanks William!
Do you know that your recipe calls for “gluten tortillas” in two places? I assume you mean “gluten-free tortillas”. Though you might like to know that.
Oh gosh! thank you. Looks like my new recipe card didn’t convert everything. WIll update ASAP!
Looks delicious. Do you have the calorie information in addition to the macros you listed above?
oops, thanks for catching that! just updated the nutrition
I may be the only person on the planet who does not like corn chips!
The recipe looks awesome though, do you think it would be just as good without the chips???
what about tortilla chips?
just made this for dinner–very tasty!
wonderful! So glad you shared this with me Lindsay!
So so so good!!! The only things I added were avocado, cheese and sour cream, cilantro and chips as the topper. We had a family Chile cook off and we won with your recipe! EXCELLENT!!
★★★★★
WOOHOO! Congratulations? and those toppers sound divine, delicious!
If I use a crock pot how long do you recommend I cook the tortillas? Do I just add them in at the end or cook with the rest of the ingredients for 4 hours?
I would add them in the last hour. Try that and keep me posted!