This instant pot chicken no-tortilla soup is quick and easy! It’s paleo, keto, whole30, and easy to modify for AIP.

instant pot chicken no-tortilla soup in bowl

 

What is Chicken Tortilla Soup?

Chicken tortilla soup is a warming and flavorful classic! It’s a chicken soup made with a broth and tomato base, jalapeno, chicken, beans, and is loaded with toppings like avocado, cheese, and of course, tortillas. It’s a fairly simple soup to make but packs a ton of flavor.

This chicken tortilla soup is made paleo and whole30 by omitting the beans, dairy, and leaving off the tortilla. Of course, you can still add tortillas if you want, but it’s just as tasty without it! It’s also made in the instant pot to make it even easier to prep, but it can also be made in the slow cooker if desired. This soup can also be made AIP and nightshade-free when following the modifications.

The Ingredients for Instant Pot Chicken Tortilla Soup

  • Chicken Breast: You can also use boneless skinless thigh, but I think chicken breast works best for this soup.
  • Avocado Oil: You can sub olive oil if you prefer.
  • Zucchinis: Zucchini is a non-traditional ingredient for this recipe, but it adds more veggies and substance seeing as the recipe doesn’t use beans.
  • Onion & Garlic Cloves
  • Jalapeno: Omit for AIP.
  • Chicken Broth
  • Fire-Roasted Tomatoes: Sub nomato sauce for AIP.
  • Salt & Black Pepper: Omit pepper for AIP.
  • Oregano & Cumin: Omit cumin for AIP.
  • Lime
  • Cilantro & Avocados: The necessary toppings!

How to Make Instant Pot Chicken Tortilla Soup

  • Cook the Vegetables: Set the instant pot to saute and add the avocado oil. Once heated, add the onion, jalapeno, and garlic. Cook for 3-4 minutes or until the onion is slightly translucent. Add the zucchini and saute for another 1-2 minutes to soften. Add the chicken breast.
  • Combine the Broth & Seasonings: Pour in the broth, tomato, lime juice, and seasonings (reserving cilantro to serve) and stir well to combine.
  • Cook & Serve: Hit “cancel” on the instant pot and place on the lid with the valve sealed. Set the instant pot to high pressure for 12 minutes. Allow to come to pressure and cook. Quick-release the pressure and carefully remove the lid. Serve topped with cilantro, avocado, and additional lime juice to taste.

instant pot chicken no-tortilla soup in 2 bowls

How do you make this tortilla soup in the slow cooker?

Add all of the ingredients to the slow cooker and set to low for 6-8 hours. Remove the chicken and shred when cooked through. Serve topped with cilantro and avocado.

Can you still add tortillas?

For sure! I think adding something like Siete Tortilla Chips or plantain chips would be a great alternative.

How do you make this chicken tortilla soup nightshade-free?

instant pot chicken no-tortilla soup in bowl

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instant pot chicken no-tortilla soup in bowl

Instant Pot Chicken No-Tortilla Soup (Paleo, Whole30, Keto)


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

This instant pot chicken no-tortilla soup is quick and easy! It’s paleo, keto, whole30, and easy to modify for AIP.


Ingredients

Scale
  • 2 tbsp avocado oil
  • 1 onion, diced
  • 1 jalapeno, diced and deseeded (omit for AIP)
  • 3 cloves garlic, minced
  • 2 medium zucchinis, chopped (about 2 cups)
  • 4 cups chicken broth
  • 1 15 oz can fire roasted tomatoes (sub 2 cups nomato sauce for AIP)
  • Juice of one lime
  • 1 tsp sea salt
  • 1/2 tsp black pepper (omit for AIP)
  • 1 tsp cumin (omit for AIP)
  • 2 tsp oregano
  • 1 lb chicken breast
  • 2 tbsp cilantro
  • 12 medium avocados, sliced

Instructions

  1. Set the instant pot to saute and add the avocado oil. Once heated, add the onion, jalapeno and garlic. Cook for 3-4 minutes or until the onion is slightly translucent.
  2. Add the zucchini and saute for another 1-2 minutes to soften.
  3. Pour in the broth, tomato, lime juice, chicken, and seasonings (reserving cilantro to serve) and stir well to combine.
  4. Hit “cancel” on the instant pot and place on the lid with the valve sealed. Set the instant pot to high pressure for 12 minutes.
  5. Allow to come to pressure and cook. Quick release the pressure and carefully remove the lid. Use a meat thermometer to enure the chicken is 165F. Set the instant pot to saute for longer if needed. Pull the chicken out and shred with two forks. Add back to the soup and stir.
  6. Serve topped with cilantro, avocado, and additional lime juice to taste.

Notes

To make in the slow cooker, add all of the ingredients to the slow cooker and set to low for 6-8 hours. Remove the chicken and shred when cooked through. Serve topped with cilantro and avocado.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Category: Main Dish
  • Method: Instant Pot

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Fat: 15.8g
  • Carbohydrates: 15g
  • Fiber: 5.3g
  • Protein: 28.5g

Keywords: tortilla soup

Recipe by Michelle, Unbound Wellness. Photos by Eat Love Eats

This post first appeared on Unbound Wellness in December 2019 and was updated in March 2021.