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 in less than 30 minutes, and the perfect weeknight meal the entire family will enjoy! Paleo, Whole30 compliant, and Keto friendly!
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.
As nutritionist, I absolutely love taking childhood favorite recipes and classics, and turn them into something healthier and lighter. So for this Chicken Tortilla-less Soup, we’re doing it without the grains. And the best part, set it and forget it in the Instant Pot or Slow Cooker!!
And just on a side note….. 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!!
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
- red bell pepper
- spices: cumin, paprika, and chipotle spice
- fire roasted tomatoes
- chicken broth
- and anything to garnish
- 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!
Slow Cooker Directions:
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!!
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.
Other Instant Pot Soup Recipes you will love!
- Creamy Chicken and Wild Rice Soup with Buttery Mushrooms
- Borscht Soup
- Stuffed Pepper Soup
- Zuppa Toscana
Instant Pot Chicken Tortilla-less Soup
Instant Pot Chicken Tortilla-less Soup comes together in less than 30 minutes and just a handful of ingredients! So much flavor in this lightened up grain-free, Paleo, Whole30, and Keto friendly soup.
- 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)
Select the saute function on the Instant Pot. Once the pot is hot, coat the bottom with oil. Toss in onion, garlic, and bell pepper. Saute for 3-4 minutes, or until veggies are softened and onion is translucent. Select cancel.
In a small bowl, stir together paprika, cumin, chipotle spice powder, and sea salt. Dump in the Instant Pot and stir. Now pour in the the fire roasted tomatoes with juices. Continue to stir ingredients, making sure to scrape the bottom of the pot so none of the veggies are sticking. Place the chicken on top, then pour broth over the mixture.
Now secure the lid. Select the manual function and cook on high pressure for 15 minutes. Use a natural release for 10 minutes, then release any remaining steam. Once the pressure is completely released, remove the lid.
Squeeze in lime juice and stir in any additional salt to taste. Shred the chicken with a fork, or use a knife to cut if needed.
Serve hot with fresh cilantro, jalapeno and avocado, if using.
For the slow cooker, dump all ingredients (not the lime, cilantro, jalapeno, or avocado). Cook on low for 6 hours. Shred chicken with a fork and serve hot with toppings.