Name: Instant Pot Chicken Tortilla-less Soup
Prep time: 10 min
Cook time: 30 min
Yield: 5
Ingredients: 1 tbsp avocado oil or olive oil; 1/2 large yellow onion (diced); 2 cloves garlic (minced); 1 red bell pepper (diced); 2 tsp smoked paprika; 1 tsp cumin; 1 tsp chipotle spice powder; 1/2 tsp sea salt; 28 oz canned diced fire roasted tomatoes; 32 oz chicken broth; 1.5 lbs chicken breast; 2 limes (juiced); 1/4 cup chopped fresh cilantro; 1 jalapeno (for serving (optional)); 1 avocado (for serving (optional))

Instant Pot Chicken Tortilla-less Soup is a grain free version of the classic! You’ll love all the taste of your favorite soup, and won’t even miss the tortillas. So easy to make in your Instant Pot or Slow Cooker, and the perfect weeknight meal the entire family will enjoy! Paleo, Whole30 compliant, and Keto friendly!

Full confession you guys. In December, my diet consists of cookies and soup. Are you the same? I hope so, if not, I don’t know if we can be friends. I feel like the soup is a nice balance. Light yet hearty, warm and cozy, full of veggies, and just down right delicious. The cookies are always a nice touch because they make the perfect ending to a soup meal!!

But let’s dig right in and talk about this amazing Chicken Tortilla-less soup. Chicken tortilla soup has always been a favorite of mine!! I love the spiced broth, shredded chicken, fire roasted tomatoes, and all the yummy toppings. I wanted to make a Whole30, Keto, and Paleo version for you guys. Because before we know it, January is here and you will be noshing on this soup all month long!! I know I will, probably without the cookies.

And the best part, set it and forget it in the Instant Pot or Slow Cooker!!

How to make Instant Pot Chicken Tortilla-less Soup

You guys are going to love how easy this is. Just a few simple ingredients to gather up:

chicken breast or thighs
onion
red bell pepper
garlic
spices: cumin, paprika, and chipotle spice
fire roasted tomatoes
chicken broth
limes
and anything to garnish

The Directions:

We start off by sautéing the onion, bell pepper, and garlic in the bottom of the Instant Pot. You will want the veggies to saute for about 5 minutes, this helps to enhance the flavor!

Mix the spices in a small bowl, dump the seasoning on top of the vegetable mixture. Now dump in the fire roasted tomatoes, and give the mixture a good stir being sure to scrape the bottom of the pan. This helps to prevent the veggies from sticking to the bottom of the pot and getting the “burn” signal.

Now nestle the chicken on top, and pour the chicken broth over. Secure the lid and select the manual function. Cook on high pressure for 15 minutes!

For the slow cooker we will not saute the veggies, but just throw everything together in the pot. Set on low for 6 hours and cover!!

Toppings:

To me, this is the best part of the soup!! I love to top with cilantro and lime, those are optional (but kind of necessary). Other toppings include cheese and sour cream (if dairy is your thing), avocado, jalapeño, and green onion.

So simple and easy you guys!!

Storing and freezing:

This soup will hold well in the fridge for a week. Making it a great option for meal prep or make ahead lunches!

If you want to store for later use, the freezer is also a great option. Store for up to 3 months, and reheat by bring to room temperature and re-heating on the stovetop.

Enjoy friends!

Hungry for More? Subscribe to get new recipes delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.