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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.

Ingredients

Scale

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

Find it online: https://leofoster.com/instant-pot-chicken-tortilla-less-soup-recipe/