Whole30 Instant Pot Chicken Tortilla-Less Soup (Paleo)
Posted: 12/28/21
Updated: 12/22/22
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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, and low carb.
What Makes This Recipe So Good
- It’s crazy easy – throw (almost) everything in the Instant Pot, cook for about 18 minutes, dice your chicken, then add the remaining ingredients. You’ll have a complete meal on the table in no time, and with very little effort!
- It’s creamy, filling, and spicy, making it a great one-dish meal and perfect for cold weather. You can even meal prep this Mexican soup ahead of a busy week! I love having access to this delicious soup for a quick lunch.
- It’s also low carb and keto-friendly, with only 8 grams of net carbs per serving! This Whole30 Instant Pot chicken tortilla-less soup fits a variety of diets. It’s just about as healthy as a soup can get!
Key Ingredients
Chipotle Pepper Powder – I have unfortunately yet to find Whole30 compliant chipotle peppers. Therefore, we use chipotle pepper powder to give this soup a hint of that signature flavor. However, if you’re not on a Whole30, you can simply replace the powder with 2 chipotle peppers in adobo, plus 2 teaspoons of the adobo sauce. Also, feel free to include as much or as little chipotle as you’d like based on your spice preference.
Full-Fat Coconut Milk – The coconut milk gives this Whole30 Instant Pot chicken tortilla-less soup an irresistibly creamy texture and flavor! If you’re not a fan of coconut, don’t worry, the flavor barely shines through in this tasty recipe. Also, be sure to use a full-fat coconut milk for that thick, velvety texture!
Chef’s Tips
- If not on a Whole30, feel free to add some shredded cheese in there if you’d like! You can also enjoy this with a side of tortilla chips for a tasty crunch.
- Get creative with this recipe and make it your own! Stir in some spinach, kale, or chard for extra greens. You can even replace the chicken with about a pound of browned and drained ground beef!
- If you have a coconut allergy, replace the coconut milk with cashew cream. To do this, blend 1 cup of raw cashews with 3/4 cup water in a high-speed blender until smooth. This coconut-free option is also Whole30 compliant!
Other Recipes You’ll Love
- Mexican Chicken Stuffed Sweet Potatoes (Instant Pot, Whole30, Paleo)
- Healthy Zuppa Toscana (Whole30, Paleo, Dairy Free)
- Instant Pot Bone Broth That Gels (Whole30 Bone Broth)
- 3 Ingredient Slow Cooker Mexican Shredded Chicken
- Healthy Chicken Tostadas
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.
servings
Ingredients
For the Soup
- 2 boneless, skinless chicken breasts about 1 ½ pounds
- 1 ½ teaspoon salt
- 2 10-ounce cans tomatoes with green chiles
- 1 14.5-ounce can chicken broth Whole30-compliant
- 1 medium onion chopped
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1-3 teaspoons chipotle pepper powder 1 teaspoon for mild, 3 teaspoons for hot
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 2 zucchinis chopped or cut into ½-inch half moons
- 1 14-ounce can full-fat coconut milk or coconut cream whisked until smooth
For the Garnish
- fresh avocado slices
- red onions sliced thin
- fresh cilantro chopped
- coconut cream
- lime juice
- shredded cheese if not paleo or on Whole30
- tortilla strips if not paleo or on Whole30
Equipment
- Instant Pot
Instructions
- Sprinkle boneless skinless chicken breasts with salt. Add the chicken breasts to the Instant Pot. Add the remaining ingredients in order, through zucchini.
- 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. Switch Instant Pot to Sauté mode and stir to combine.
- Dice or shred chicken, then return it to the soup. Serve hot, topped with garnishes of choice.
Notes
- Slow Cooker Method: 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.
Video
Nutrition Information
Serving: 1serving, Calories: 336kcal, Carbohydrates: 18g, Protein: 19g, Fat: 24g, Saturated Fat: 19g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 36mg, Sodium: 1232mg, Potassium: 1141mg, Fiber: 4g, Vitamin A: 1085IU, Vitamin C: 35mg, Calcium: 114mg, Iron: 6mg, Net Carbs: 14g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
This is a staple in my house; I always get compliments when I make it! I keep several batches of the spices pre-mixed to make the already easy prep even quicker. Highly recommend trying it (esp with the chipotle peppers, if you can).
Pre-mixing the spices is such a great idea!! So glad you love it- and thanks for sharing! 😊
What would be the steps to making this on the stove top? I do not have an instant pot but looking for something faster than a crock pot
Very easy and delicious! Healthy eating with all fresh ingredients 👍🏼
Thank you so much, Kay! I’m so happy you enjoyed this soup so much.
First off, Thank you! This is in my bi-weekly rotation.
I make it on Sunday and portion out for my lunches.
I have been putting frozen chicken breasts in the IP (they cook just fine and don’t get over-done). For the tomatoes- I use 1 can diced, and 1 can tomato sauce and throw in some canned green chilis. I’ve used water instead of broth and don’t notice the difference.
I’ve also started adding a couple slice carrots and celery ribs just to bump up the veggies. I’ve started omitting the coconut milk – less creamy, but works fine for me for all my reheating.
For a treat, I sprinkle a few cracklings/pork rinds on top to serve like croutons.
Thanks again – it’s a keeper!
Those adjustments all sound great, Nancy! Thank you so much for sharing them with us. I’m so happy you enjoy this soup so much!
Great recipe – thank you! Whole family loved it, including 10 and 14 year olds! I will double it next time. I used partially thawed chicken thighs and kept cooking time as listed. I did not use any chipotle powder but used other spices as listed. I’m sure it’s excellent as written (and I’ll do that one day when I have the right ingredients) but I did not have zucchini so I started by sautéing a chopped onion, 3 diced carrots, 3 diced celery stalks, and 1 large diced yellow pepper w salt before adding the chicken, tomatoes, broth and spices. I added about 8 ounces of frozen chopped kale when I threw all the spices in.
It’s always fun to make recipes your own way! With whatever you have available. It sounds delicious! ♥ Thanks so much for sharing, Erin!
Absolutely delicious and now a family favorite. I will definitely make this again!
We LOVE to hear that! Thank you, Stephanie!
I accidentally added the coconut cream with the initial ingredients. Hope this doesn’t mess it up!
I’m sure that won’t make a difference! I hope you liked it 🙂