Chicken Tortilla-less Soup

Ingredients

• 2 boneless skinless chicken breasts (about 1.5 lbs)
• 1 1/2 tsp salt
• 2 10 oz cans tomatoes with green chiles
• 1 14.5 oz chicken broth
• 1 medium onion, chopped
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 2 tsp garlic powder
• 2 tsp chili powder
• 1-3 tsp chipotle pepper powder
• 2 zucchinis, chopped or cut into 1/2" half moons
• 1 14 oz can full-fat coconut milk or coconut cream whisked until smooth

Directions

1. Sprinkle boneless skinless chicken breasts with salt.
2. Add the chicken breasts to the Instant Pot. Add the remaining ingredients in order, through zucchini.
3. Secure the lid on the pot. Cook for 18 minutes on high pressure with a 10 minute natural release.
4. Pull out the chicken breasts and add coconut milk.
5. Switch Instant Pot to saute mode and stir to combine.
6. Dice or shred chicken and add it back to the soup.
7. Serve hot, topped with garnishes of choice.

Notes

• 4 Servings

Estimated Nutrition

• 324 calories / serving

References

• Adapted from 40 Aprons: Whole30 Instant Pot Chicken Tortilla-Less Soup (Paleo)

History

• XXX

Back to recipes