Nacho Chicken Chili
Instant Pot or Crockpot Chicken Chili recipe using classic nacho flavors for a bariatric friendly protein focused recipe.
Servings: 6 servings
- 1 lb chicken breast boneless skinless
- 1 clove garlic minced
- 1 bell pepper red or yellow, diced
- .5 can pinto beans rinsed
- 1 cup salsa
- 1 tbsp chili powder
- .5 tsp garlic powder
- 1 tbsp cumin
- 1 cups chicken broth
- 1/2 tsp salt
Add all the ingredient to the bottom of the pressure cooker. Cover and cook on high pressure for 12 minutes. Let pressure naturally release for 10 minutes and then release remaining pressure.
Remove chicken from slow cooker to a cutting board and shred. Return to cooker.
Serving: 1cup | Calories: 116kcal | Carbohydrates: 6g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 755mg | Potassium: 520mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1260IU | Vitamin C: 30mg | Calcium: 33mg | Iron: 2mg