Whole30 Instant Pot Slow Cooker Chicken Guilt-Free Tortilla Soup

Craving a hearty, satisfying meal that’s both healthy and bursting with flavor? Look no further than this incredibly easy Whole30 Chicken Tortilla-Less Soup. It delivers all the comforting, vibrant notes of your favorite Mexican soup without the tortillas, making it perfectly compliant with Whole30, Paleo, and low-carb diets. This recipe is designed for maximum flavor with minimal effort, promising a deliciously creamy, spicy, and filling dish that’s ideal for any chilly evening or busy weeknight. We’ll guide you through both Instant Pot and slow cooker methods, ensuring everyone can enjoy this wholesome and delightful soup.

Why You’ll Love This Whole30 Chicken Tortilla-Less Soup

This isn’t just another soup recipe; it’s a game-changer for anyone looking for a meal that’s both delicious and aligns with specific dietary goals. Here’s what makes this Whole30 Chicken Tortilla-Less Soup truly special:

• Effortlessly Easy & Fast: Whether you opt for the Instant Pot or slow cooker, preparation is incredibly simple. For the Instant Pot, you’ll toss most ingredients in, set it, and in about 18 minutes of cooking time plus natural release, you’ll be dicing chicken and adding the final touches. This means a complete, wholesome meal can be on your table with very little hands-on time, perfect for those hectic weeknights.
• Richly Flavorful and Satisfying: Despite being “tortilla-less,” this soup doesn’t skimp on flavor or texture. It’s wonderfully creamy (thanks to full-fat coconut milk), hearty, and boasts a customizable level of spice from chipotle pepper powder. It’s a full meal in one bowl, warming you from the inside out, especially on a cold day.
• Dietary Powerhouse: This recipe is a dream for anyone following specific diets. It’s completely Whole30 compliant, making it perfect for your reset. It’s also naturally Paleo-friendly and wonderfully low carb and keto-friendly, with only 8 grams of net carbs per serving. This makes it one of the healthiest and most versatile soups you can add to your rotation.
• Excellent for Meal Prep: Its robust flavors only deepen over time, making it an ideal candidate for meal prepping. Cook a big batch at the beginning of the week, and you’ll have delicious, healthy lunches or quick dinners ready to go, saving you time and stress.
• Highly Adaptable: While designed for specific dietary needs, this soup is also incredibly versatile. You can easily adjust the spice level, add more vegetables, or even swap out the protein, allowing you to tailor it to your family’s preferences.

Key Ingredients for Maximum Flavor

The magic of this soup lies in its simple yet powerful combination of ingredients. Each component plays a crucial role in building the robust, satisfying flavor profile:

• Boneless, Skinless Chicken Breasts: These provide a lean protein base that cooks quickly and shreds beautifully. Using equally thick breasts ensures even cooking in the Instant Pot or slow cooker.
• Diced Tomatoes with Green Chilies: This convenient canned ingredient is a flavor powerhouse, bringing a tangy, slightly spicy, and deeply savory base to the soup without extra fuss.
• Low-Sodium Chicken Broth: The liquid foundation of our soup, essential for simmering the chicken and vegetables and blending all the spices. Low-sodium allows you to control the overall saltiness.
• Aromatic Vegetables (Onion & Zucchini): Chopped onion provides a sweet, foundational flavor, while zucchini adds a fresh, earthy note and helps thicken the soup slightly as it breaks down, enhancing its heartiness.
• Mexican Spice Blend: A carefully chosen mix of garlic powder, onion powder, chipotle pepper powder, cumin, chili powder, dried oregano, and smoked paprika creates that authentic, warm, and inviting “tortilla soup” taste. The chipotle pepper powder is key for that smoky heat.
• Unsweetened, Full-Fat Coconut Milk: This is the secret to the soup’s incredible creaminess and richness, making it dairy-free and Whole30 compliant. Ensure it’s full-fat for the best texture and flavor.

Chef’s Tips for Customization and Success

Making this recipe your own is part of the fun! Here are some expert tips to enhance your soup, whether you’re sticking to Whole30 or simply enjoying a delicious meal:

• Customize the Heat: The chipotle pepper powder is your control panel for spice. Start with 1 teaspoon for a mild, family-friendly soup. If you love a fiery kick, feel free to increase it to 3 teaspoons or even more. Taste as you go and adjust to your preference.
• Add Extra Nutrients: Boost the health factor by stirring in some fresh greens like spinach, kale, or chard during the last few minutes of cooking. They’ll wilt perfectly into the hot soup, adding vitamins and fiber.
• Protein Swaps: While chicken is classic, feel free to experiment! About a pound of browned and drained ground beef or ground turkey can be used instead of chicken breasts. Ensure it’s cooked through before adding it to the soup.
• Coconut-Free Option: If you have a coconut allergy or simply prefer an alternative, cashew cream is an excellent Whole30-compliant substitute for coconut milk. To make it, blend 1 cup of raw cashews (soaked in hot water for 30 minutes, then drained) with ¾ cup of fresh water in a high-speed blender until completely smooth and creamy.
• Non-Whole30 Additions: For those not on a Whole30 reset, the possibilities are endless! Consider stirring in some shredded cheese (Monterey Jack or cheddar are fantastic choices) or serving it with a side of crispy tortilla chips for that satisfying crunch. A dollop of sour cream or Greek yogurt also makes a delicious, creamy topping.
• Garnish Generously: Don’t underestimate the power of toppings! Fresh avocado slices, thinly sliced red onions, a sprinkle of fresh cilantro, and a squeeze of fresh lime juice truly elevate the flavor and presentation of this soup.

Making This Soup in the Instant Pot

The Instant Pot makes this recipe incredibly fast and convenient, locking in flavors and tenderizing the chicken to perfection. Follow these simple steps for a delicious, hearty meal:

1. Prepare Chicken: Lightly season both sides of the boneless, skinless chicken breasts with salt, then place them at the bottom of your Instant Pot insert.
2. Add Ingredients: Carefully add the diced tomatoes with green chilies, low-sodium 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 all ingredients around the chicken.
3. Pressure Cook: Secure the lid on your Instant Pot, ensuring the valve is set to the Sealing position. Select the Manual or Pressure Cook setting and set the cooking time for 18 minutes on High Pressure. The Instant Pot will take some time to come to pressure before the cooking countdown begins.
4. Release Pressure: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes (Natural Release). After 10 minutes, carefully move the valve to the Venting position to Quick Release any remaining pressure. Once the pin drops, you can safely open the lid.
5. Shred Chicken: Using tongs, transfer the cooked chicken breasts to a cutting board. Allow them to rest for a few minutes, then dice them into bite-sized pieces or shred them using two forks.
6. Finish the Soup: Set your Instant Pot to the Sauté mode (this will warm the soup while you prepare the chicken). Add the whisked unsweetened, full-fat coconut milk to the Instant Pot and stir it into the soup base until well combined and creamy.
7. Combine & Serve: Return the diced or shredded chicken to the Instant Pot and stir to incorporate. Portion the hot soup into serving bowls. Garnish generously with fresh avocado slices, thinly sliced red onions, chopped fresh cilantro, and a squeeze of fresh lime juice, if desired. Serve immediately and enjoy!

Meal Prep and Storage Tips

This Whole30 Chicken Tortilla-Less Soup is incredibly meal prep-friendly, making it a staple for busy individuals. Here’s how to best store and reheat your delicious creation:

• Refrigeration: Allow the soup to cool completely before transferring it to airtight containers. It will keep well in the refrigerator for up to 4-5 days.
• Freezing: This soup freezes beautifully! Portion cooled soup into freezer-safe containers or heavy-duty freezer bags. Lay bags flat to freeze for easy stacking. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally, until it’s heated through. You may need to add a splash of chicken broth or water to adjust the consistency, as it can thicken slightly upon cooling. Microwaving individual servings is also an option; heat in 1-minute intervals, stirring in between, until hot.

Frequently Asked Questions (FAQ)

Here are answers to some common questions you might have about this Whole30 Chicken Tortilla-Less Soup:

• Can I use frozen chicken? Yes, you can. If using an Instant Pot, you might need to increase the cooking time slightly (e.g., to 20-22 minutes) and ensure the chicken reaches 160°F internally. For the slow cooker, frozen chicken will extend the cooking time significantly, so it’s best to thaw it first for consistent results.
• Is this soup truly spicy? The spice level is fully customizable. We recommend starting with 1 teaspoon of chipotle pepper powder for a mild flavor. If you enjoy more heat, increase it to 3 teaspoons or more. You can always add more at the end, but you can’t take it away!
• What if I don’t have all the spices? While the listed spices create the signature flavor, you can certainly adapt. A good quality store-bought taco or fajita seasoning blend (check ingredients for Whole30 compliance) can be used as a convenient alternative, though the flavor profile may vary slightly.
• Can I add other vegetables? Absolutely! Bell peppers, carrots, corn (if not Whole30/Paleo), or even sweet potatoes (if Paleo but mindful of carbs) would be delicious additions. Add firmer vegetables like carrots with the initial ingredients, and softer ones like bell peppers halfway through cooking or during the Sauté stage in the Instant Pot.
• Why is it called “tortilla-less”? This name highlights that it’s a healthier, Whole30/Paleo/low-carb version of traditional chicken tortilla soup, designed to be enjoyed without the added carbohydrates and grains from corn or flour tortillas.

Other Recipes You’ll Love

If you enjoyed this healthy and flavorful soup, be sure to explore more of our Whole30, Paleo, and health-conscious recipes:

• Mexican Chicken Stuffed Sweet Potatoes (Instant Pot, Whole30, Paleo)
• Whole30 Breakfast Tacos
• Healthy Zuppa Toscana (Whole30, Paleo, Dairy Free)
• Paleo Lime Bars (Gluten Free, Dairy Free)
• Instant Pot Bone Broth That Gels (Whole30 Bone Broth)
• 3 Ingredient Slow Cooker Mexican Shredded Chicken
• Whole30 White Chicken Chili
• Easy Salisbury Steak with Mushroom Gravy (Whole30, Paleo, Low Carb)
• Healthy Chicken Tostadas
• Whole30 Tzatziki (Paleo, Keto, Dairy Free)
• Hashbrown Breakfast Casserole with Eggs and Sausage (Whole30, Dairy Free, Gluten Free)
• Crockpot Boursin Chicken
• Paleo Carbonara with Palmini
• Instant Pot Chicken Carnitas
• Whole30 Gyro Meatballs

Recipe By: Cheryl Malik

4.99 from 116 votes

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

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

This Whole30 Instant Pot chicken tortilla-less soup is full of flavor and so easy to make! Super quick and filling, this Mexican soup is creamy, spicy, healthy, and low carb.

Cheryl Malik

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4 servings

Equipment

• Large plate
• Instant Pot
• Large wooden spoon or silicone spatula
• Tongs
• Cutting board
• Large chef’s knife or 2 forks (to shred chicken)

Ingredients

For the Chicken Tortilla-less Soup

• 2 large boneless, skinless chicken breasts (approximately 8-10 ounces each, equally thick)
• 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 for heat adjustment)
• 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, see Notes)

Serving Suggestions (All Optional)

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

Instructions (Instant Pot Method)

• Step 1: Place 2 large boneless, skinless chicken breasts on a large plate. Sprinkle salt over both sides of each chicken breast, then place chicken breasts in the Instant Pot insert.
• Step 2: Add 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 teaspoon dried oregano, 1 teaspoon smoked paprika, and 2 medium zucchini to the Instant Pot and gently stir to incorporate ingredients.
• Step 3: Secure the lid on the Instant Pot with the valve in the Sealing position. Set the Instant Pot to Manual High Pressure for 18 minutes. The Instant Pot will pressurize, then the cook time will begin.
• Step 4: When cook time ends, Natural Release pressure for 10 minutes. After 10 minutes, immediately and carefully Quick Release remaining pressure and remove the lid from the Instant Pot.
• Step 5: Transfer chicken breasts to a cutting board and set aside.
• Step 6: Set the Instant Pot to Sauté mode. Add 1 (14-ounce) can unsweetened, full-fat coconut milk to the Instant Pot and stir to incorporate until smooth and creamy.
• Step 7: Dice chicken breasts into bite-sized pieces, or shred chicken breasts into small pieces using two forks. Once all chicken has been diced or shredded, return the chicken to the Instant Pot and stir to incorporate.
• Step 8: Portion 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.

Video

Watch the recipe video here: Whole30 Instant Pot Chicken Tortilla-Less Soup

Notes

• Chipotle Pepper Powder: The amount you use will affect the overall heat of the soup. Use 1 teaspoon chipotle pepper powder for a mild soup, up to 3 teaspoons for a hot soup.
• Coconut Milk: If you don’t like or can’t use coconut milk, replace it with cashew cream to maintain the creamy consistency of the soup. To make cashew cream, blend 1 cup of raw cashews (soaked in hot water for 30 minutes, then drained) with ¾ cup water in a high-speed blender until smooth.

To Make This Soup in the Slow Cooker

1. Add all ingredients except coconut milk to the slow cooker in the order listed above. Stir to incorporate.
2. Set the slow cooker to LOW heat for 6 to 8 hours or HIGH heat for 3 to 4 hours.
3. After 6 hours on LOW or 3 hours on HIGH, check chicken doneness with an internal meat thermometer. When chicken reaches 160° Fahrenheit internally, remove chicken from the slow cooker and set aside 5 minutes.
4. Add coconut milk to the slow cooker and stir to incorporate.
5. Dice or shred chicken, then return chicken to the slow cooker. Stir to incorporate, then portion soup into serving bowls.
6. Garnish soup as desired and serve hot.

Approximate Nutrition Information for One Serving

• Serving Size: 1 serving (without garnish)
• Calories: 453 cal
• Protein: 34 g
• Fat: 28 g
• Saturated Fat: 22 g
• Trans Fat: 0.01 g
• Cholesterol: 82 mg
• Sodium: 444 mg
• Potassium: 1431 mg
• Total Carbs: 21 g
• Fiber: 6 g
• Sugar: 11 g
• Net Carbs: 15 g
• Vitamin A: 1081 IU
• Vitamin C: 36 mg
• Calcium: 115 mg
• Iron: 5 mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. The result will be the weight of one serving.