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Tortilla Chicken Verde Chili (Instant Pot & Stovetop)

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This 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!

Instant Pot Tortilla Chicken Verde Chili (Stovetop Options) with organic corn chips

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!

Instant Pot Tortilla Chicken Verde Chili (Stovetop Options)

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.

Instant Pot Tortilla Chicken Verde Chili (Stovetop Options)

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.

Garden Of Eatin Organic Corn Chips for Chicken Chili Topping

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!

Garden Of Eatin Organic Corn Chips for Chicken Chili Topping

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!

Tortilla Chicken Verde Chili with corn chips to top

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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Beanless Tortilla Chicken Verde Chili (instant pot, stove stop)

Tortilla Chicken Verde Chili (Instant Pot & Stove Top Option)

★★★★★

5 from 12 reviews
  • Author: Lindsay Cotter
  • Prep Time: 5 min
  • Cook Time: 20 min
  • Total Time: 35 min
  • Yield: 4 servings 1x
Print Recipe

Description

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!

Scale

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)

  1. 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.
  2. Turn off sauté mode and shred chicken with fork.
  3. 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.
  4.  Pressure cook mode for 8-10 minutes then slow release for 10 minutes.
  5. Mix and keep on warm.
  6. 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: 

  1. 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.
  2. Shred chicken with a fork, lightly.
  3. Add remaining ingredients (besides toppings).
  4. Bring to a boil then  simmer for 20 minutes.
  5. 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

Tortilla Chicken Verde Chili (gluten free, instant pot, stove top option).

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!

cotter crunch blog

 

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! You'll love this healthier twist on a classic Mexican inspired Chili! No beans required. #instantpot #chili #glutenfree #healthy

Related Posts

Photo of Lindsay Cotter of Cotter CrunchHi, I’m Lindsay!  Gluten Free Nutrition Specialist, food photographer and author of Nourishing Superfood Bowls, and meal plan guru! I’d love to know you more! Follow me on Instagram, Facebook, Pinterest, and drop a comment below.

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  2. Jennifer Blake says

    February 22, 2018 at 12:38 PM

    I don’t usually use chicken in my chili but what a great flavor profile here. Nice change from our normal tomato based recipes.

    ★★★★★

    Reply

  5. slope says

    February 23, 2018 at 4:04 AM

    I think this is an informative post and it is very useful and knowledgeable. I really enjoyed reading this post. big fan, thank you!

    ★★★★★

    Reply

  12. Julia says

    February 27, 2018 at 1:51 PM

    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.

    Reply

  16. sabrina says

    February 28, 2018 at 5:25 PM

    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!

    ★★★★★

    Reply

  21. Chanel says

    March 8, 2018 at 2:42 PM

    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.

    Reply

  23. Rachel Newton says

    April 12, 2018 at 5:25 PM

    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.

    ★★★★★

    Reply

  25. Susan says

    August 21, 2018 at 9:12 AM

    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.

    Reply

  27. Laurie L Oestreicher says

    October 6, 2018 at 2:38 PM

    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???

    Reply

  29. Mindy says

    January 27, 2019 at 10:15 PM

    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!!

    ★★★★★

    Reply

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