Tortilla Chicken Verde Chili

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

We found this recipe at cottercrunch.com

DIRECTIONS

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 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.

See notes for Storing or freezing tips.

RECIPE 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):

For Vegan option simply remove the chicken & use veggie broth.

#Chili #Soup #Mexican