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Low-Carb Chicken Chili

Yields1 Serving

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!

Low-Carb Chicken Chili

 1 tbsp vegetable oil
 1 yellow onion, diced
 4 cloves garlic, minced
 1 tsp ground cumin
 1 tsp oregano
 2.50 chicken breasts, boneless and skinless
 16 salsa verde
Toppings
 2 packages queso fresco (crumbled, or sour cream)
 2 avocados, diced
 8 radishes, chopped fine
 8 sprigs cilantro (optional)
1

Set the Instant Pot to the sauté setting on medium.

2

Add the vegetable oil.

3

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

4

Add the garlic, and stir for another minute.

5

Add the cumin and oregano and stir for another minute.

6

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

7

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

8

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

9

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

10

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

11

Serve and add toppings to each bowl.

Nutrition Facts

1 servings

Serving size

8 servings

Amount per serving
Calories253
% Daily Value *
Total Fat 123g158%

Saturated Fat 23g115%
Cholesterol 719mg240%
Sodium 5429mg237%
Total Carbohydrate 91g34%

Dietary Fiber 38g136%
Total Sugars 33g
Protein 301g
Potassium 6156mg131%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.