Whole30 Instant Pot Chicken Tortilla-Less Soup

Continuing on my cold weather craze of some comforting hot soup, I came across this recipe.  I was looking for something quick and easy to store if I didn’t get a chance to make it during the week.  This is what I stumbled upon and after making it… it doesn’t disappoint!!  The hubs and 10 month old baby loved it!

Here’s the original recipe: 40 Aprons –  Whole30 Instant Pot Chicken Tortilla-Less Soup (Paleo)

whole30-instant-pot-chicken-tortilla-less-soup-low-carb-6-500x500

Whole30 Instant Pot Chicken Tortilla-Less Soup

This Whole30 Instant Pot chicken tortilla less soup is full of flavor and so easy to make! Super quick and filling, this Mexican soup is creamy, spicy, healthy, and low carb.
 Course: Soup
 Cuisine: American, Mexican
 Keyword: instant pot, soup, whole30
 Prep Time: 5 minutes
 Cook Time: 20 minutes
 Time to Pressure: 20 minutes
 Total Time: 45 minutes
 Servings: 4  servings
 Calories: 324 kcal

Ingredients

Soup:

  • 2 boneless skinless chicken breasts (about 1 1/2 pounds)
  • 1 1/2 teaspoon salt
  • 2 10-ounce cans cans tomatoes with green chiles
  • 1 medium onion chopped
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1-3 teaspoons chipotle pepper powder if on Whole30. 1 teaspoon for mild, 3 teaspoons for hot. I used 1 tsp.
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 2 zucchinis chopped or cut into 1/2″ half moons
  • 1 red bell pepper cubed (my addition)
  • 1 14-ounce can can full-fat coconut milk or coconut cream whisked until smooth
  • 1 small can diced green chiles (my addition)

Garnishes:

  • fresh avocado slices
  • red onions , sliced thin
  • fresh cilantro , chopped
  • coconut cream or greek yogurt or sour cream
  • lime juice
  • shredded cheese , if not paleo or on Whole30
  • tortilla strips or chips, if not paleo or on Whole30

Equipment Needed

Instructions

  1. Sprinkle boneless skinless chicken breasts with salt. Add the chicken breasts to the Instant Pot. Sear both sides.  Add the remaining ingredients in order, through zucchini.
  2. Secure the lid on the pot. Cook at high pressure for 18 minutes. Allow the pressure to naturally release for ten minutes, then use the manual release. Pull out the chicken breasts and add coconut milk and diced green chiles. Switch Instant Pot to Sauté mode and stir to combine. Dice chicken, then return to soup. Serve hot, topped with garnishes of choice.

Recipe Notes

If you don’t have an Instant Pot, you can make this Whole30 chicken tortilla-less soup in the slow cooker. Add all ingredients, except coconut milk, in order listed. Cook on low heat for 7 hours or on high heat for 4 hours. Remove chicken breasts and dice. Stir in coconut milk, then return chicken to slow cooker. Serve with garnishes.
If you’re not on a Whole30, use 2 chipotle peppers in adobo sauce and 2 teaspoons adobo sauce in place of the chipotle pepper powder. It’s better than the powder – trust me!

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