Instant Pot Chicken Tortilla-Less Soup Recipe

Introduction

This Instant Pot Chicken Tortilla-Less Soup is a comforting, flavorful dish that’s quick to prepare. Packed with tender chicken, zucchini, and a blend of smoky spices, it offers a creamy, satisfying meal without the tortillas. Perfect for a cozy weeknight dinner or meal prep.

Ingredients

• 2 large boneless, skinless chicken breasts (equally thick, approximately 8-10 ounces each)
• Salt (to taste)
• 2 10-ounce cans diced tomatoes with green chiles
• 1 14.5-ounce can low-sodium chicken broth
• 1 cup chopped onion (approximately 1 medium onion; any color)
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1-3 teaspoons chipotle pepper powder (see Notes)
• 1 teaspoon cumin
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 2 medium zucchini (approximately 6-8 ounces each; chopped or cut into ½-inch half moons)
• 1 14-ounce can unsweetened, full-fat coconut milk (whisked until smooth)
• Fresh avocado slices (for serving)
• Thinly sliced red onions (for serving)
• Chopped fresh cilantro (for serving)
• Fresh lime juice (for serving)

Instructions

1. Step 1: Place the chicken breasts on a large plate and sprinkle salt over both sides. Transfer the chicken breasts to the Instant Pot insert.
2. Step 2: Add diced tomatoes with green chiles, chicken broth, chopped onion, garlic powder, onion powder, chipotle pepper powder, cumin, chili powder, dried oregano, smoked paprika, and chopped zucchini to the Instant Pot. Gently stir to combine.
3. Step 3: Secure the lid on the Instant Pot and set the valve to Sealing. Select Manual High Pressure and set the timer for 18 minutes. The Instant Pot will pressurize and then cook.
4. Step 4: When the cooking time ends, allow a Natural Release for 10 minutes. After 10 minutes, carefully perform a Quick Release to release any remaining pressure, then remove the lid.
5. Step 5: Transfer the chicken breasts to a cutting board and set aside.
6. Step 6: Turn the Instant Pot to Sauté mode. Add the whisked coconut milk to the soup and stir to combine.
7. Step 7: Dice or shred the chicken breasts into bite-sized pieces. Return the chicken to the Instant Pot and stir to incorporate.
8. Step 8: Serve the soup hot in bowls, topped with avocado slices, thinly sliced red onions, chopped cilantro, and a squeeze of fresh lime juice if desired.

Tips & Variations

• Adjust the chipotle pepper powder to your preferred spice level, starting with 1 teaspoon and increasing as desired.
• For a thicker soup, use less chicken broth or allow the soup to simmer longer on Sauté mode before adding chicken back.
• Substitute zucchini with yellow squash or add corn for extra texture.
• Use cooked rotisserie chicken for a quicker version, adding it in the final step without pressure cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain a creamy consistency. The soup can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without an Instant Pot?

Yes, you can simmer all the ingredients in a pot on the stovetop over medium heat for about 30-40 minutes until the chicken is cooked through and the flavors meld.

Is the coconut milk flavor noticeable in the soup?

The coconut milk adds a subtle creaminess without a strong coconut taste, making the soup rich and smooth while complementing the spices.

Instant Pot Chicken Tortilla-Less Soup Recipe

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★★★★★

4.9 from 136 reviews

This Instant Pot Chicken Tortilla-Less Soup is a warm, comforting, and healthy soup featuring tender chicken breasts cooked in a flavorful broth packed with diced tomatoes, green chiles, zucchini, and a blend of Southwest spices. Finished with creamy coconut milk and garnished with fresh avocado, red onions, cilantro, and lime juice, this soup is a wholesome, low-carb alternative to traditional tortilla soups.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 28 minutes
• Total Time: 38 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: Southwestern
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Protein

• 2 large boneless, skinless chicken breasts (8–10 ounces each)
• Salt, to taste

Soup Base

• 2 10-ounce cans diced tomatoes with green chiles
• 1 14.5-ounce can low-sodium chicken broth
• 1 cup chopped onion (approximately 1 medium onion)

Spices

• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1–3 teaspoons chipotle pepper powder (adjust to taste)
• 1 teaspoon cumin
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika

Vegetables & Dairy Alternatives

• 2 medium zucchini (6–8 ounces each, chopped or cut into ½-inch half moons)
• 1 14-ounce can unsweetened, full-fat coconut milk (whisked until smooth)

Garnishes

• Fresh avocado slices
• Thinly sliced red onions
• Chopped fresh cilantro
• Fresh lime juice

Instructions

1. Season Chicken: Place the chicken breasts on a large plate and sprinkle both sides generously with salt. This enhances the chicken’s natural flavor before cooking.
2. Add Ingredients to Instant Pot: Place the salted chicken breasts into the Instant Pot insert. Add the diced tomatoes with green chiles, chicken broth, chopped onion, garlic powder, onion powder, chipotle pepper powder, cumin, chili powder, dried oregano, smoked paprika, and chopped zucchini. Gently stir everything together to evenly combine the ingredients without disturbing the chicken placement.
3. Pressure Cook: Secure the Instant Pot lid and set the valve to the sealing position. Select Manual High Pressure cooking and set the timer for 18 minutes. The Instant Pot will first build pressure, then cook the soup and chicken thoroughly.
4. Pressure Release: Once the cooking time completes, allow the Instant Pot to naturally release pressure for 10 minutes. After this, carefully perform a quick release to let out any remaining steam, then safely remove the lid.
5. Remove Chicken: Use tongs or a slotted spoon to transfer the cooked chicken breasts from the pot onto a cutting board. Set them aside to cool slightly for easier shredding or dicing.
6. Add Coconut Milk: Turn the Instant Pot on to Sauté mode. Pour the whisked coconut milk into the pot and stir well to incorporate it with the soup base, creating a creamy texture and rich flavor.
7. Shred Chicken: Using two forks or a knife, dice or shred the chicken breasts into bite-sized pieces. Return the chicken to the Instant Pot and stir gently to mix it into the soup.
8. Serve and Garnish: Ladle the soup into bowls and garnish with fresh avocado slices, thinly sliced red onions, chopped cilantro, and a squeeze of fresh lime juice. Serve hot and enjoy this flavorful, comforting meal.

Notes

• Adjust the chipotle pepper powder according to your preferred spice level: start with one teaspoon for mild heat and increase up to three teaspoons for spicier soup.
• Whisk the coconut milk before adding to the soup to ensure smooth texture without any lumps.
• This soup omits traditional tortilla strips for a lower-carb, gluten-free option, while still capturing the classic tortilla soup flavors.
• Leftovers store well in the refrigerator for 3-4 days or freeze for up to 2 months.

Keywords: Instant Pot chicken soup, tortilla-less chicken soup, dairy-free chicken soup, gluten-free soup, coconut milk chicken soup, spicy chicken soup