Tortilla (less) Soup: Grain Free, Paleo, Whole30
An easy soup recipe that is perfect for a cloudy day. Add your favorite toppings for a burst of flavor. Enjoy!
Servings: 4
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!