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Low-Carb Chicken Chili

Low-Carb Chicken Chili

May 20, 2021

Quick and delicious, this Low-Carb Chicken Chili gives you a full diabetic-friendly meal in just 25 minutes! Top it with cilantro, plain yogurt, and avocado, or use it as a base for delicious chicken tacos. However you serve it, Low-Carb Chicken Chili is going to be a hit!

  • Yields: 8 servings
Low-Carb Chicken Chili


1Set the Instant Pot to the sauté setting on medium.

2Add the vegetable oil.

3Add the onion and cook for 3 minutes, stirring frequently until the onion begins to soften.

4Add the garlic, and stir for another minute.

5Add the cumin and oregano and stir for another minute.

6Pour ½ of the salsa verde into the pot. Top with the chicken breasts and pour the remaining salsa verde over the chicken.

7Place the lid on the Instant Pot, turn the valve to “sealing,” and select “manual”. Set the timer for 10 minutes.

8Once the timer is up, let the pressure release naturally (will take 8-10 minutes).

9After the pressure has come down, open the lid, transfer the chicken to a medium bowl, and shred with a fork.

10Return the chicken to the pot and stir to combine with the rest of the ingredients.

11Serve and add toppings to each bowl.

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.

For longer storage, place in an airtight container in the freezer and consume within 3 months.

To use for tacos, select a lettuce or corn wrap and use your favorite taco toppings. Please note that the nutrition information accompanying this recipe does not include any taco additions.


1 tbsp vegetable oil

1 yellow onion, diced

4 cloves garlic, minced

1 tsp ground cumin

1 tsp oregano

2 1/2 lbs chicken breasts, boneless and skinless

16 oz. salsa verde


2 packages queso fresco (crumbled, or sour cream)

2 avocados, diced

8 radishes, chopped fine

8 sprigs cilantro (optional)


Nutrition Facts

Serving Size1 cup
Total Fat12.3g
Saturated Fat2.3g
Total Carbohydrates9.1g
Dietary Fiber3.8g

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