Hello!
It’s winter (for most of us) and you cannot go wrong with a soup for dinner. Tortilla soup has always been one of my favorite soups since I love loading up on toppings. This recipe is grain free, paleo, and Whole30 but if you’re not following any of those guidelines, crisp up some tortilla strips and add a dollop of sour cream. I didn’t include the cooking method for tortilla strips but it’s easy! Simply cut the tortillas into thin strips, toss in a little olive oil and bake at 350 for 10 minutes. To serve 4 people, make 3-4 tortillas.
There are 3 methods to get this soup done. I always go with the instant pot but if you don’t own one, a crockpot or in a big pot will do! In the instant pot, I use the sautee function to cook the onions, garlic, and bell pepper. After that, I add almost all of the ingredients and “pressure cook” for 15 minutes. I allow it to naturally release pressure for at least 5 minutes before I manually release. If you use the crock pot, do the classic 8 hours on low, or 4 hours on high. And if you’re not into the electronic kitchen appliances, you can even make it on the stovetop in a large dutch over or pot. Follow the same steps but just allow it to cook on low until the chicken is fully cooked before shredding.
I hope you enjoy this recipe and if you decide to make it, tag me on Instagram! Scroll all the way down to find my Instagram handle.
Tortilla (less) Soup: Grain Free, Paleo, Whole30
Ingredients
- 1 tbsp olive oil
- 1 small onion chopped
- 4 garlic cloves minced
- 1 red bell pepper chopped
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic power
- 1 tsp oregano
- 1/2 tsp paprika
- 1 tsp salt
- fresh ground pepper
- 1 Q chicken broth
- 14 oz fire roasted tomatoes
- 1 cup store bought chuncky salsa
- 2 chicken breasts About 1.5 pounds
- 2 medium zucchini diced Don't add the zucchini until the soup is fully cooked.
For Garnish
- 1 cup cilantro
- 1 avocado
- 1 lime
- 1 jalapenos
- 1/4 cup minced red onion
Instructions
- Turn instant pot to the sautee function and add olive oil. If doing this on the stove top, turn to medium heat. If using a crockpot, just add all of the ingredients to the pot and cook for 8 hours on low or 4 hours on high.
- Add the chopped onion, minced garlic, and chopped bell pepper to the pot.
- Add all of the spices to the pot. Cook for about 5 minutes.
- Once the onion, garlic, and bell pepper are slightly cooked, add the broth, tomatoes, salsa, and chicken breasts.
- Using the "manual" or "pressure cook" button cook for 15 minutes. If cooking on the stovetop, cook until the chicken breasts are fully cooked, about 25-30 minutes.
- Once it is done, let the pressure release naturally for 5-10 minutes before manually releasing the pressure.
- As soon as you turn off the instant pot or stove, add the cut zucchini and let it sit for about 5 minutes. This will make it so your zucchini is not over cooked.
- In the mean time, take both of the chicken breasts out, place in a bowl and shred. Once shredded, place the chicken back in the soup.
- Garnish with desired toppings: avocado, cilantro, red onions and jalapenos. Add more salt and pepper if needed. If you are not following paleo or Whole30 add tortilla strips, sour cream or cheese!
