Whole30 Instant Pot Chicken Tortilla-Less Soup (with Slow Cooker Option)

Name: Whole30 Instant Pot Chicken Tortilla-Less Soup (with Slow Cooker Option)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: American
Ingredients: 2 pieces Chicken Breast (2 large boneless, skinless chicken breasts (equally thick, approximately 8-10 ounces each)); 0 pieces Table Salt (salt (to taste)); 2 can Diced Tomatoes With Green Chiles (2 10-ounce cans diced tomatoes with green chiles); 1 can Low-Sodium Chicken Broth (1 14.5-ounce can low-sodium chicken broth); 1 cup Yellow Onion (1 cup chopped onion (approximately 1 medium onion; any color)); 2 tsp Garlic Powder (2 teaspoons garlic powder); 1 tsp Onion Powder (1 teaspoon onion powder); 1 tsp Chipotle Powder (1-3 teaspoons chipotle pepper powder (see Notes) — up to 3); 1 tsp Cumin Seeds (1 teaspoon cumin); 2 tsp Chili Powder (2 teaspoons chili powder); 1 tsp Dried Oregano (1 teaspoons dried oregano); 1 tsp Smoked Paprika (1 teaspoon smoked paprika); 2 pieces Zucchini (2 medium zucchini (approximately 6-8 ounces each; chopped or cut into ½-inch half moons)); 1 can Coconut Milk (1 14-ounce can unsweetened, full-fat coconut milk (whisked until smooth, see Notes)); 0 pieces Avocado (fresh avocado slices); 0 pieces Red Onion (thinly sliced red onions); 0 pieces Cilantro (chopped fresh cilantro); 0 pieces Lime Juice (fresh lime juice)

Whole30 Instant Pot Chicken Tortilla-Less Soup (with Slow Cooker Option) - Soup (American)

60 minAmerican

Servings4

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Dairy Free
Egg Free

Ingredients

For 4 servings

Chicken Breast2 pieces · 2 large boneless, skinless chicken breasts (equally thick, approximately 8-10 ounces each)
Table Salt0 pieces · salt (to taste)
Diced Tomatoes With Green Chiles2 can · 2 10-ounce cans diced tomatoes with green chiles
Low-Sodium Chicken Broth1 can · 1 14.5-ounce can low-sodium chicken broth
Yellow Onion1 cup · 1 cup chopped onion (approximately 1 medium onion; any color)
Garlic Powder2 tsp · 2 teaspoons garlic powder
Onion Powder1 tsp · 1 teaspoon onion powder
Chipotle Powder1 tsp · 1-3 teaspoons chipotle pepper powder (see Notes) — up to 3
Cumin Seeds1 tsp · 1 teaspoon cumin
Chili Powder2 tsp · 2 teaspoons chili powder
Dried Oregano1 tsp · 1 teaspoons dried oregano
Smoked Paprika1 tsp · 1 teaspoon smoked paprika
Zucchini2 pieces · 2 medium zucchini (approximately 6-8 ounces each; chopped or cut into ½-inch half moons)
Coconut Milk1 can · 1 14-ounce can unsweetened, full-fat coconut milk (whisked until smooth, see Notes)
Avocado0 pieces · fresh avocado slices
Red Onion0 pieces · thinly sliced red onions
Cilantro0 pieces · chopped fresh cilantro
Lime Juice0 pieces · fresh lime juice

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Steps

1Place 2 large boneless, skinless chicken breasts on large plate. Sprinkle salt over both sides of each chicken breast, then place chicken breasts in Instant Pot insert.
2Add 2 10-ounce cans diced tomatoes with green chiles, 1 14.5-ounce can low-sodium chicken broth, 1 cup chopped onion, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1-3 teaspoons chipotle pepper powder, 1 teaspoon cumin, 2 teaspoons chili powder, 1 teaspoons dried oregano, 1 teaspoon smoked paprika, and 2 medium zucchini to Instant Pot and gently stir to incorporate ingredients.
3Secure lid on Instant Pot with valve in Sealing position. Set Instant Pot to Manual High Pressure for 18 minutes. Instant Pot will pressurize, then cook time will begin.
4When cook time ends, Natural Release pressure for 10 minutes. After 10 minutes, immediately and carefully Quick Release remaining pressure and remove lid from Instant Pot.
5Transfer chicken breasts to cutting board and set aside.
6Set Instant Pot to Sauté mode. Add 1 14-ounce can unsweetened, full-fat coconut milk to Instant Pot and stir to incorporate.
7Dice chicken breasts into bite-sized pieces, or shred chicken breasts to small pieces. Once all chicken has been diced or shredded, return chicken to Instant Pot and stir to incorporate.
8Portion soup into serving bowls. If desired, top each serving with fresh avocado slices, thinly sliced red onions, chopped fresh cilantro, and fresh lime juice, then serve hot.