Instant pot Chicken Tortilla soup (Whole30/Paleo)
This savory dish is a favorite among many and is easy to make. From the tender pieces of chicken to the flavorful blend of spices, this soup is sure to become a favorite for you and your family.
Equipment
- Instant pot
- Baking sheet
Ingredients
- 1.5-2 lbs Boneless skinless chicken breasts or thighs (about 3 medium breasts)
- 1 4oz Can diced green chilis
- 1 can 15oz Canned pumpkin puree (not pumpkin pie)
- 2 Carrots diced
- 1 Green bell pepper diced
- 1 Medium Onion diced
- 1 can 15 oz diced tomatoes
- 2 cups Chicken broth
- 1 tbsp Chili powder
- 1 tbsp Cumin
- 2 tsp Salt
- 1 tsp Pepper
- 1/8 tsp cayenne pepper (optional) If you don't like spicy, omit.
Optional Tortilla Strips
- 4 Almond flour or grain free paleo tortillas (Not whole30 compliant)
- 1 Avocado oil spray or olive oil
- 1 pinch Salt
Optional Toppings
- 1 Sour cream (Not whole30 compliant)
- 1 Cilantro bunch
- 1 Lime
- 1 Avocado
Instructions
- Add everything to instant pot, give it a stir- Set instant pot valve to sealing (see manual for instructions). Set time on instant pot to soup/Broth and cook 18 minutes and allow at least 10 minutes to slow release.
- Pull chicken breasts out and shred it with two forks. Once chicken is shredded place back into soup pot and serve in bowl. Top with desired toppings.
Tortilla Strips
- Cut tortillas into strips lengthwise and then cut again crosswise so the are about a 3 inches in length and 1 inch in width. Spread evenly over sheet pan. Spray with avocado oil and then season with salt. Place in 350 degree Fahrenheit oven for about 10-15 minutes. Watch closely towards the end of cooking as they can burn rather quickly. They should be golden brown and crispy when done.
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