Description

A wholesome, bean-less chicken chili that’s perfect for weeknight dinners or meal prep. Ready in the Instant Pot, slow cooker, or on the stovetop, this flavorful dish is kid-friendly, gluten-free, and packed with protein.

Ingredients

1 tablespoon olive oil or avocado oil

16 oz boneless, skinless chicken thighs or breasts

Pinch of salt

1 teaspoon ground cumin, divided

1 teaspoon minced garlic (about 2 cloves)

1 cup chopped onion

1¼ cups chopped bell pepper

1¼ cups salsa verde (use 1 cup for thicker chili)

4 oz canned diced green chiles

1½ cups chicken broth

3 medium gluten-free tortillas or corn tortillas, diced small

Optional: 1 cup cooked corn

Optional Toppings:

Fresh cilantro

Sliced jalapeño

Shredded cheese

Tortilla chips or corn chips

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Instructions

Season chicken with salt and ½ teaspoon cumin. Heat oil in Instant Pot on sauté mode. Sear chicken 6 minutes, flipping halfway.
Remove chicken. Add onion, garlic, bell pepper, and remaining ½ teaspoon cumin. Sauté 2–3 minutes until fragrant.
Shred chicken and return to the pot.
Add salsa verde, green chiles, broth, and diced tortillas. Stir to combine.
Seal lid and cook on Manual/Pressure Cook for 8–10 minutes. Allow natural release for 10 minutes.
Stir, adjust seasoning, and serve with optional toppings.

Notes

Pre-cooked rotisserie chicken can be used to skip searing.
For thicker chili, reduce salsa verde to 1 cup. For thinner, add extra broth.
Increase cooking time slightly for larger chicken pieces.
Tortilla pieces thicken chili naturally and add subtle corn flavor.