Welcome to your new go-to recipe for a comforting, healthy, and incredibly flavorful meal: the Instant Pot Chicken No-Tortilla Soup! This quick and easy dish is a game-changer for anyone seeking deliciousness without compromise. Whether you’re following a Paleo, Keto, or Whole30 lifestyle, this soup seamlessly fits into your dietary needs. Plus, with simple modifications, it can even be made compliant for the Autoimmune Protocol (AIP). Get ready to revolutionize your weeknight dinners with this hearty, nutrient-packed, and wonderfully satisfying soup.
The Heartwarming Story of Chicken Tortilla Soup (And Our Healthy Twist!)
Chicken Tortilla Soup is a beloved classic in Mexican cuisine, cherished for its rich, warming flavors and vibrant array of textures. Traditionally, it features a savory broth often infused with tomatoes, chiles, and aromatic spices, brimming with tender shredded chicken, black beans, and sometimes corn. The iconic crunchy element comes from strips of fried corn tortillas, generously topped with fresh avocado, crema, and cheese. It’s a culinary experience that truly delights the senses, offering a perfect blend of spicy, tangy, and creamy notes in every spoonful.
While the traditional version is undeniably delicious, our Instant Pot Chicken No-Tortilla Soup takes this classic and gives it a wholesome, health-conscious makeover. We’ve meticulously crafted this recipe to align with popular dietary protocols like Paleo, Keto, and Whole30, making it accessible to a wider audience without sacrificing an ounce of flavor. The primary adaptations involve omitting grains, legumes, and dairy, which are common exclusions in these diets. This means no beans, no cheese, and, as the name suggests, no traditional tortillas. However, don’t let the “no-tortilla” part fool you—this soup remains incredibly satisfying, packed with vibrant flavors and textures that will make you forget the traditional toppings. You’ll find it just as robust and flavorful, if not more so, with its fresh ingredients and perfectly balanced spices.
The magic of the Instant Pot truly shines here, transforming what could be a lengthy simmering process into a quick and efficient endeavor. This pressure cooker method allows you to achieve tender chicken and deeply infused flavors in a fraction of the time, making it ideal for busy weeknights when you crave a homemade, comforting meal but are short on time. For those who prefer a slower pace, we also provide instructions for preparing this delicious soup in a slow cooker, offering flexibility to suit your schedule. Furthermore, we’ve included simple modifications to make this recipe suitable for the Autoimmune Protocol (AIP), specifically by addressing nightshade ingredients. This ensures that even those with more restrictive dietary needs can enjoy a bowl of this wonderfully adaptable chicken soup.
Unlocking Flavor: Essential Ingredients for Instant Pot Chicken No-Tortilla Soup
Every great soup starts with quality ingredients. For this Instant Pot Chicken No-Tortilla Soup, we focus on fresh, wholesome components that contribute to both its nutritional value and its authentic, comforting taste. Here’s a closer look at what you’ll need and why each element is crucial:
- Chicken Breast: We recommend boneless, skinless chicken breast for its lean protein content and ease of shredding. It cooks beautifully in the Instant Pot, becoming incredibly tender and absorbing all the delicious flavors of the broth. While chicken thighs can also be used for a slightly richer flavor, chicken breast provides a lighter texture that pairs perfectly with this soup.
- Avocado Oil: This neutral-flavored oil is perfect for sautéing our aromatics. It has a high smoke point, making it suitable for high-heat cooking, and is compliant with Paleo and Whole30 diets. Extra virgin olive oil can be used as an alternative if avocado oil isn’t available.
- Zucchini: A non-traditional but brilliant addition! Since this “no-tortilla” soup omits beans for dietary compliance, zucchini steps in to add bulk, fiber, and an extra serving of vegetables. It softens beautifully in the soup, contributing a subtle sweetness and absorbing the rich broth without overpowering the other flavors.
- Onion & Garlic Cloves: These are the foundational aromatics of almost any savory dish. Diced onion and minced garlic create a deeply flavorful base, providing that essential savory depth that makes this soup so inviting.
- Jalapeno: For a touch of authentic Mexican warmth and a mild kick, a diced and deseeded jalapeño is perfect. It adds a subtle layer of heat without making the soup overly spicy. If you’re following AIP or prefer a milder flavor, this ingredient can be easily omitted.
- Chicken Broth: The soul of the soup! A high-quality chicken broth forms the liquid base, infusing the dish with rich, savory notes and helping all the ingredients meld together. Opt for an unsalted or low-sodium broth to control the overall saltiness of your soup.
- Fire-Roasted Tomatoes: These canned tomatoes add a fantastic smoky depth and tangy sweetness that is characteristic of traditional tortilla soup. Their roasted flavor is more complex than regular diced tomatoes. For an AIP-friendly version, you can substitute this with a nightshade-free “nomato” sauce, which replicates the texture and some of the tang without the nightshades.
- Salt & Black Pepper: Essential seasonings to enhance all the natural flavors. Sea salt is preferred for its mineral content. If you’re on AIP, black pepper should be omitted as it is also a nightshade.
- Oregano & Cumin: These spices are key to achieving the signature Southwestern flavor profile. Oregano brings an earthy, slightly minty note, while cumin provides a warm, pungent, and slightly smoky aroma. For AIP, cumin should be omitted.
- Lime: Fresh lime juice brightens the entire soup, adding a crucial acidic balance that cuts through the richness and elevates all the other flavors. It’s best added at the end or just before serving.
- Cilantro & Avocados: These are not just toppings; they are non-negotiable for a truly authentic and satisfying “no-tortilla” soup experience! Fresh cilantro adds a burst of herbaceous freshness, while creamy avocado slices provide a luxurious, cooling contrast to the warm, spicy broth.
Crafting Your Instant Pot Chicken No-Tortilla Soup: A Step-by-Step Guide
Making this flavorful Chicken No-Tortilla Soup in your Instant Pot is incredibly straightforward, allowing you to enjoy a gourmet-tasting meal with minimal effort. Follow these simple steps for a perfect result every time:
- Sauté the Aromatics: Begin by setting your Instant Pot to the “Sauté” function. Once the inner pot is hot, add the avocado oil. Allow it to heat for a moment, then add your diced onion, jalapeño (if using), and minced garlic. Sauté these ingredients for about 3-4 minutes, stirring occasionally, until the onion becomes soft and translucent, and the garlic is fragrant. This step is crucial for building a deep flavor base for your soup.
- Soften the Zucchini: Next, add the chopped zucchini to the pot. Continue to sauté for another 1-2 minutes. This brief cooking time will slightly soften the zucchini, allowing it to release its subtle flavors and prepare it to meld seamlessly with the other ingredients during the pressure cooking phase.
- Combine and Season: Place the chicken breast directly into the pot with the sautéed vegetables. Pour in the chicken broth, fire-roasted tomatoes (or nomato sauce for AIP), and fresh lime juice. Add the sea salt, black pepper (if using), cumin (if using), and oregano. Give everything a good stir to ensure all the ingredients are well combined and the chicken is submerged in the liquid. Remember to reserve your fresh cilantro for serving, as it’s best added as a garnish to maintain its vibrant flavor and texture.
- Pressure Cook to Perfection: Hit the “Cancel” button on your Instant Pot to turn off the Sauté function. Secure the lid in place, ensuring the sealing valve is set to the “Sealing” position. Select the “Pressure Cook” (or “Manual”) function and set the cooking time to 12 minutes on high pressure. The Instant Pot will take a few minutes to come to pressure before the cooking cycle begins.
- Release and Shred: Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 5-10 minutes (this helps the chicken stay moist and tender). Then, carefully perform a quick release by turning the sealing valve to “Venting” – use a kitchen towel or oven mitt to protect your hand from the steam. Once all the pressure has been released and the float valve has dropped, carefully remove the lid. Use a meat thermometer to ensure the chicken breast has reached an internal temperature of 165°F (74°C). If it needs more cooking, you can set the Instant Pot to Sauté again for a few extra minutes. Remove the cooked chicken breasts from the pot and use two forks to easily shred them. Return the shredded chicken to the soup and stir to incorporate.
- Serve and Enjoy: Ladle the steaming hot soup into bowls. Garnish generously with fresh cilantro, creamy avocado slices, and a squeeze of additional fresh lime juice to taste. The contrast of the warm, spicy soup with the cool, fresh toppings is what makes this dish truly spectacular.
Adapting Your Soup: Slow Cooker Method, Toppings & Dietary Considerations
One of the beauties of this Chicken No-Tortilla Soup recipe is its versatility, not just in dietary compliance but also in cooking methods and customization options. Here are some common questions and adaptations to help you make this soup truly your own.
How do you make this tortilla soup in the slow cooker?
For those days when you prefer a “set it and forget it” approach, this soup adapts beautifully to a slow cooker. The slow cooking method allows flavors to meld over several hours, resulting in an incredibly rich and tender chicken. Simply combine all the ingredients (chicken, avocado oil, onion, jalapeño, garlic, zucchini, chicken broth, fire-roasted tomatoes, lime juice, salt, pepper, cumin, and oregano) directly into your slow cooker pot. There’s no need to sauté the vegetables beforehand, though a quick sauté can add extra depth if you have a few extra minutes. Set your slow cooker to “Low” and cook for 6-8 hours, or on “High” for 3-4 hours, until the chicken is thoroughly cooked and easily shreds. Once cooked, remove the chicken breasts, shred them with two forks, and return the shredded chicken to the soup. Stir well and serve hot, topped with fresh cilantro and avocado, just as you would with the Instant Pot version.
Can you still add tortillas or other toppings?
Absolutely! While this recipe is specifically designed as a “no-tortilla” soup to fit Paleo, Keto, and Whole30 guidelines, that doesn’t mean you can’t get creative with your toppings. If you’re not strictly adhering to these diets or simply want an extra crunch, feel free to add traditional baked or fried corn tortilla strips. For those maintaining dietary compliance, there are fantastic alternatives: consider something like Siete Tortilla Chips or crunchy plantain chips for a grain-free crunch. Beyond chips, elevate your soup with a variety of fresh and flavorful toppings. Consider a dollop of compliant cashew sour cream, finely diced red onion for a sharp bite, a sprinkle of fresh radish slices for peppery crunch, or even a few slices of pickled jalapeños for an extra tang. The possibilities are endless, allowing you to customize each bowl to your preference.
How do you make this chicken tortilla soup nightshade-free for AIP?
The Autoimmune Protocol (AIP) is a stricter dietary approach that excludes common inflammatory foods, including nightshades. Nightshades are a family of plants that include tomatoes, peppers (like jalapeños and black pepper), potatoes, and eggplants. To make this delicious soup fully AIP-compliant and nightshade-free, you’ll need to make a couple of simple substitutions:
- Swap Tomatoes for Nomato Sauce: The most significant change will be replacing the fire-roasted tomatoes. Instead, use an equal amount (approximately 2 cups) of “nomato” sauce. Nomato sauce is a clever blend of vegetables like carrots, beets, and sweet potatoes that mimics the color and tangy flavor of tomatoes without any nightshades.
- Omit Jalapeño: Since jalapeños are a type of pepper and thus a nightshade, they must be left out. You can still get a hint of spice from other warming spices that are AIP compliant, or simply enjoy the soup without the added heat.
- Omit Black Pepper and Cumin: Both black pepper and cumin are common seasonings that are considered nightshades or derived from nightshade seeds, respectively. Simply omit them from the recipe. You can enhance flavor with other AIP-friendly herbs like extra oregano, bay leaves, or fresh thyme.
By following these modifications, you can enjoy a comforting and delicious chicken soup that fully supports your AIP journey.
This Instant Pot Chicken No-Tortilla Soup is more than just a recipe; it’s a versatile, wholesome solution for anyone craving a flavorful, comforting meal that aligns with their health goals. It’s incredibly easy to prepare, bursting with zesty, savory flavors, and customizable to various dietary needs from Paleo and Keto to Whole30 and AIP. Whether you’re meal prepping for the week or whipping up a quick dinner, this soup delivers on taste, nutrition, and convenience. Enjoy the warmth and satisfaction of a classic, reinvented for your well-being!
You’ll also love these healthy and delicious recipes:
- Paleo Taco Salad
- Mexican Sweet Potato Chicken Poppers
- Freezer-Friendly Chicken Enchiladas
- Carne Asada
- One Pan Taco Skillet
Instant Pot Chicken No-Tortilla Soup (Paleo, Whole30, Keto)
4
servings
10 minutes
20 minutes
Michelle
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Ingredients
- 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
- ½ tsp black pepper, omit for AIP
- 1 tsp cumin, omit for AIP
- 2 tsp oregano
- 1 lb chicken breast
- 2 tbsp cilantro
- 1-2 medium avocados, sliced
Instructions
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Set the Instant Pot to sauté and add the avocado oil. Once heated, add the onion, jalapeño and garlic. Cook for 3-4 minutes or until the onion is slightly translucent.
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Add the zucchini and sauté for another 1-2 minutes to soften.
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Pour in the broth, tomato, lime juice, chicken, and seasonings (reserving cilantro to serve) and stir well to combine.
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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.
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Allow to come to pressure and cook. Quick release the pressure and carefully remove the lid. Use a meat thermometer to ensure the chicken is 165F. Set the Instant Pot to sauté for longer if needed. Pull the chicken out and shred with two forks. Add back to the soup and stir.
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Serve topped with cilantro, avocado, and additional lime juice to taste.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Serving: 1serving
,
Calories: 320kcal
,
Carbohydrates: 15g
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Protein: 28.5g
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Fat: 15.8g
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Fiber: 5.3g
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Recipe by Michelle, Unbound Wellness. Photos by Eat Love Eats
This post was originally published on Unbound Wellness and has been updated for clarity and comprehensiveness.