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!
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 honesty, 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.
Why You’ll Love this Instant Pot Chicken Verde Chili
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!
It’s Next Level Tortilla Chicken Verde Chili
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!
Print
Tortilla Chicken Verde Chili (Instant Pot & Stove Top Option)
- Total Time: 35 min
- Yield: 4 servings 1x
- Diet: Gluten Free
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!
Ingredients
- 1 tbsp olive oil or avocado oil
- 16 ounces chicken (boneless, skinless) thighs or breast *
- Pinch of salt
- 1 tsp ground cumin (divided)
- 1 tsp minced garlic (2 cloves)
- 1 cup chopped onion
- 1 1/4 cup chopped bell pepper
- 1 1/4 cup salsa verde (for thicker chili use 1 cup)
- 4 ounces canned green chiles
- 1 1/2 cups chicken broth
- 3 medium gluten free tortillas (or corn tortillas), diced into small pieces
- Optional – 1 cup cooked corn
Optional Toppings
- Torn cilantro
- Jalapeno
- Shredded cheese
- Non-GMO corn tortilla chips or corn chips
Instructions
Instant Pot Directions:
- Season both sides of the chicken with salt and 1/2 tsp cumin. Add oil to the instant pot and press the sauté button. Place chicken in pot and sauté for 6 minutes, flipping chicken to evenly cook.
- When chicken is lightly browned/seared, remove and place on plate to rest while you sauté other ingredients. *Note, adjust searing/browning times 1-2 minutes if you use larger chicken breasts.
- Add the onion, garlic, and bell pepper and 1/2 tsp more cumin, mix together and sauté for 2-3 minutes, or until fragrant. Turn off sauté mode while you shred chicken with a fork.
- Place shredded chicken in the instant pot with sautéed vegetables and remaining ingredients; salsa verde, green chiles, broth, diced gluten free tortillas (or corn tortillas) Stir to combine.
- Close the lid and make sure the vent is sealed. Manual pressure cook for 8-10 minutes then slow release for 10 minutes. *See notes
- Mix and keep warm. Spoon into bowls and top with crushed tortilla or corn chips, jalapeño, cilantro, and optional cheese.
For Stove Top:
- Season both sides of the chicken salt and cumin. Heat a large pot over medium high heat with a small amount of oil. Add the chicken to the pot and let the meat sear/brown the meat for several minutes on one side before flipping.
- Once the chicken is almost cooked through and tender enough to shred, remove and place in a bowl to rest.
- Scrape the brown bits from the bottom of the pot/pan (from browning the meat). In the same pot, add the onion, garlic, peppers, and additional olive oil if needed. Sauté for 3-4 more minutes or until onions are lightly browned and fragrant.
- Remove from heat while you shred chicken.
- With 2 forks or hands, shred the seared chicken. Place in pot with sautéed vegetables.
- Add remaining ingredients; salsa verde, green chilies, diced tortilla, and broth. Stir to combine. Bring to a light boil then reduce to low and simmer for 20 minutes.
- Add salt and pepper and any other additional seasoning desired, adjust to taste.
- Spoon into bowls and top with crushed tortilla chips, jalapeño, cilantro, and optional cheese.
For Slow cooker option: 4 hours low. Optional Prep: For extra flavor, lightly sauté the onion/garlic then add to pot. Sear chicken but don’t shred. Shred chicken last 30 minutes of cooking, then return to the pot.
Notes
Skinless precooked rotisserie chicken may be substituted. Skip browning/searing.
If you use larger/thicker chicken breast, adjust pressure cooking to 9-10 minutes.
Store in closed container in fridge for up to 1 week or freezer for up to 3 months.
- Prep Time: 5 min
- Cook Time: 20 min
- Category: Dinner
- Method: pressure cooker
- Cuisine: mexican-american
Nutrition
- Serving Size:
- Calories: 288
- Sugar: 6.8 g
- Sodium: 1086.6 mg
- Fat: 7.9 g
- Saturated Fat: 1.2 g
- Carbohydrates: 24 g
- Fiber: 4.1 g
- Protein: 29.3 g
- Cholesterol: 84.6 mg
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
Alright alright, you can chime in. What’s your favorite food holiday? Favorite chili recipe?
Cheers friends!
MORE HEALTHY HOMEMADE CHILI RECIPES HERE!
This recipe is part of our Healthy Homemade Chili Recipes and 10 Healthy Soups, Chili and Stew Instant Pot / Slow Cooker Recipes collections. Check it out!
