• Finely dice your onion and bell pepper.

For Slow-Cooker:

• Heat oil in a skillet over medium heat. Add onion, bell pepper and garlic; sauté until they begin soften, then transfer to your slow cooker.
• Add in the chicken tenders, chopped green chilies, all spices and beans. Pour in the broth and gently stir to combine.
• Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours.
• Once the time is up, remove the chicken and shred with the help of two forks.
• Place your shredded chicken back into the cooker, along with the shredded cheese.

For Instant Pot:

• Turn your Instant Pot ON and set it to the sauté mode.
• Add in your oil and heat until hot.
• Add onion, peppers, and garlic, sauté for few minutes.
• Stir in all your remaining ingredients, except for the cheese into your pot.
• Secure the lid and lock, setting valve to the sealing position.
• Cook on ‘soup mode’ for 20 minutes.
• Once the pot beeps, set the valve to the venting position for a quick pressure release.
• Unlock the lid and carefully remove the chicken to a plate.
• Shred the chicken with the help of two forks.
• Place your shredded meat back into the pot, add cheese and stir to warm.

For Stovetop/Stockpot:

• Heat oil in a large stockpot over medium heat. Add onion, bell pepper and garlic; sauté until they begin soften.
• Add in the chicken tenders, chopped green chilies, all spices and beans. Pour in the broth and gently stir to combine.
• Bring to a brisk simmer, then turn heat to LOW.
• Cover and simmer for 30-40 minutes, stirring occasionally.
• Once the time is up, remove the chicken and shred with the help of two forks.
• Place your shredded chicken back into the pot, along with the shredded cheese.

To serve:

• Stir to combine, taste test, then add sea salt and pepper, if desired.
• Transfer your chicken chili to serving bowls.
• Add toppings of choice and serve.
• Enjoy!