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A close-up of a bowl of Whole30 chicken tortilla-less soup on a table.

Whole30 Instant Pot Chicken Tortilla-Less Soup (Paleo, Low Carb)

40aprons.com/whole30-instant-pot-chicken-tortilla-less-soup-paleo/
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.
Prep 15 minutes
Cook 45 minutes
Total 1 hour
Recipe Makes (Approximate): 4 servings

Equipment

  • Large plate
  • Instant Pot
  • Large wooden spoon or silicone spatula
  • Tongs
  • Cutting board
  • large chef's knife or 2 forks, to shred chicken

Ingredients

For the Chicken Tortilla-less Soup

  • 2 large boneless, skinless chicken breasts (equally thick, approximately 8-10 ounces each)
  • salt (to taste)
  • 2 10-ounce cans diced tomatoes with green chiles
  • 1 14.5-ounce can low-sodium chicken broth
  • 1 cup chopped onion (approximately 1 medium onion; any color)
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1-3 teaspoons chipotle pepper powder (see Notes)
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 2 medium zucchini (approximately 6-8 ounces each; chopped or cut into ½-inch half moons)
  • 1 14-ounce can unsweetened, full-fat coconut milk (whisked until smooth, see Notes)

Serving Suggestions (All Optional)

  • fresh avocado slices
  • thinly sliced red onions
  • chopped fresh cilantro
  • fresh lime juice

Instructions

  • Place 2 large boneless, skinless chicken breasts on large plate. Sprinkle salt over both sides of each chicken breast, then place chicken breasts in Instant Pot insert.
  • Add 2 10-ounce cans diced tomatoes with green chiles, 1 14.5-ounce can low-sodium chicken broth, 1 cup chopped onion, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1-3 teaspoons chipotle pepper powder, 1 teaspoon cumin, 2 teaspoons chili powder, 1 teaspoons dried oregano, 1 teaspoon smoked paprika, and 2 medium zucchini to Instant Pot and gently stir to incorporate ingredients.
  • Secure lid on Instant Pot with valve in Sealing position. Set Instant Pot to Manual High Pressure for 18 minutes. Instant Pot will pressurize, then cook time will begin.
  • When cook time ends, Natural Release pressure for 10 minutes. After 10 minutes, immediately and carefully Quick Release remaining pressure and remove lid from Instant Pot.
  • Transfer chicken breasts to cutting board and set aside.
  • Set Instant Pot to Sauté mode. Add 1 14-ounce can unsweetened, full-fat coconut milk to Instant Pot and stir to incorporate.
  • Dice chicken breasts into bite-sized pieces, or shred chicken breasts to small pieces. Once all chicken has been diced or shredded, return chicken to Instant Pot and stir to incorporate.
  • Portion soup into serving bowls. If desired, top each serving with fresh avocado slices, thinly sliced red onions, chopped fresh cilantro, and fresh lime juice, then serve hot.

Recipe Notes

  • Chipotle Pepper Powder: The amount you use will affect the overall heat of the soup. Use 1 teaspoon chipotle pepper powder for a mild soup, up to 3 teaspoons for a hot soup.
  • Coconut Milk: If you don't like or can't use coconut milk, replace it with cashew cream to maintain the creamy consistency of the soup.

 

To Make This Soup in the Slow Cooker

  1. Add all ingredients except coconut milk to slow cooker in the order listed above. Stir to incorporate.
  2. Set slow cooker to LOW heat for 6 to 8 hours or HIGH heat for 4 hours.
  3. After 6 hours on LOW or 3 hours on HIGH, check chicken doneness with internal meat thermometer. When chicken reaches 160° Fahrenheit internally, remove chicken from slow cooker and set aside 5 minutes.
  4. Add coconut milk to slow cooker and stir to incorporate.
  5. Dice or shred chicken, then return chicken to slow cooker. Stir to incorporate, then portion soup into serving bowls.
  6. Garnish soup as desired and serve hot.

Nutrition Information (Approximate)

Serving Size: 1 serving without garnishCalories: 453calProtein: 34gFat: 28gSaturated Fat: 22gTrans Fat: 0.01gCholesterol: 82mgSodium: 444mgPotassium: 1431mgTotal Carbs: 21gFiber: 6gSugar: 11gNet Carbs: 15gVitamin A: 1081IUVitamin C: 36mgCalcium: 115mgIron: 5mg
Recipe By: Cheryl Malik
https://40aprons.com/whole30-instant-pot-chicken-tortilla-less-soup-paleo/