Hey y’all! If you’re craving a bowl of hearty, flavorful soup that’s also Whole30-compliant, you’re in the right place. This Whole30 Instant Pot Chicken Tortilla-Less Soup (with Slow Cooker Option) is spicy, comforting, and loaded with wholesome ingredients that make dinner a breeze—perfect for weeknights, meal prep, or whenever you need a cozy, feel-good meal. Plus, it’s free of grains and dairy (but packed with flavor!). Let’s get cooking!
Why You’ll Love This Whole30 Instant Pot Chicken Tortilla-Less Soup (with Slow Cooker Option)
- Quick and easy: Ready in under an hour with the Instant Pot, or set-it-and-forget-it with the slow cooker.
- Hearty and satisfying: Packed with juicy chicken, veggies, and bold Tex-Mex spices.
- Whole30-approved: Free of dairy, grains, and legumes, but bursting with authentic flavor.
- Versatile: Great for meal prep, lunch, or dinner—and easy to customize!
- Family-friendly: Even picky eaters will love the zesty, comforting taste.
Ingredients for Whole30 Instant Pot Chicken Tortilla-Less Soup (with Slow Cooker Option)
- 1 1/2 lbs boneless, skinless chicken breasts (about 3 medium)
- 2 tbsp avocado oil (or olive oil)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño, seeded and diced (optional, for heat)
- 1 (14.5 oz) can fire-roasted diced tomatoes (no sugar added)
- 4 cups low-sodium chicken broth (Whole30 compliant)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp dried oregano
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 small zucchini, diced
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped (plus more for garnish)
- Sliced avocado, lime wedges, and extra cilantro for serving
Directions: How to Make Whole30 Instant Pot Chicken Tortilla-Less Soup (with Slow Cooker Option)
Instant Pot Method
- Sauté the Veggies: Set Instant Pot to ‘Sauté’ mode. Add avocado oil, then onion, garlic, bell peppers, and jalapeño. Cook for 3-4 minutes, stirring, until vegetables begin to soften.
- Add Remaining Ingredients: Stir in chicken breasts, diced tomatoes, chicken broth, cumin, smoked paprika, chili powder, oregano, salt, pepper, and zucchini.
- Pressure Cook: Close lid, set valve to ‘Sealing’, and cook on High Pressure for 12 minutes. Allow a 10-minute natural release, then quick release any remaining pressure.
- Shred Chicken & Finish: Open lid and carefully remove chicken breasts. Shred using two forks, then return to pot. Add lime juice and chopped cilantro, stir well.
- Serve: Ladle soup into bowls and top with avocado slices, extra cilantro, and lime wedges.
Slow Cooker Method
- Combine Ingredients: Place all ingredients except lime juice, cilantro, and toppings into the slow cooker.
- Cook: Cover and cook on Low for 6-7 hours or High for 3-4 hours, until chicken is cooked through and tender.
- Shred Chicken & Finish: Remove chicken, shred, and return to slow cooker. Stir in lime juice and chopped cilantro before serving.
Notes for Whole30 Instant Pot Chicken Tortilla-Less Soup (with Slow Cooker Option)
- Use compliant chicken broth—double-check ingredient lists for hidden sugars or additives; see the Whole30 approved list for trustworthy brands.
- For extra heat, leave seeds in the jalapeño or add a pinch of cayenne pepper.
- Batch cooking tip: This soup freezes beautifully for up to 2 months.
Variations: Make This Whole30 Chicken Tortilla-Less Soup Your Own
- Turkey Version: Swap chicken for ground or shredded turkey for a lighter twist.
- Veggie-Packed: Add extra veggies like diced carrots, cauliflower rice, or spinach.
- Creamy: Stir in 1/2 cup coconut milk for a rich, creamy base.
Required Equipment for Whole30 Instant Pot Chicken Tortilla-Less Soup (with Slow Cooker Option)
- Instant Pot (6 or 8 quart) or Slow Cooker
- Cutting board & knife
- Measuring spoons and cups
- Ladle and soup bowls
Storage Instructions for Whole30 Instant Pot Chicken Tortilla-Less Soup (with Slow Cooker Option)
- Refrigerate cooled soup in an airtight container for up to 4 days.
- Freeze in freezer-safe containers for up to 2 months; thaw in refrigerator overnight before reheating.
- Reheat gently on the stovetop or microwave until hot.
Suggested Pairings & Serving Recommendations for Whole30 Chicken Tortilla-Less Soup
- Serve with a crisp green salad tossed in Whole30-compliant dressing for a well-rounded meal.
- Top with homemade plantain chips for a crunchy, tortilla-like topping.
- Pair with sparkling water and lime or a light fruit salad for a refreshing side.
Pro Tips for Whole30 Instant Pot Chicken Tortilla-Less Soup (with Slow Cooker Option)
- Sear the chicken briefly before pressure cooking for extra depth of flavor.
- For perfectly shredded chicken, use a hand mixer on low right in the pot (more on shredding here).
- Let the soup rest for 10 minutes before serving to let flavors meld beautifully.
FAQ: Whole30 Instant Pot Chicken Tortilla-Less Soup (with Slow Cooker Option)
- Can I use chicken thighs instead of breasts?
- Absolutely! Chicken thighs add extra richness and work perfectly in both cooking methods.
- Is this soup spicy?
- It’s mildly spicy; omit the jalapeño or reduce chili powder for less heat, or add more for a kick!
- Can I add beans or corn?
- For classic tortilla soup, yes, but for Whole30 compliance, skip beans and corn; try extra veggies instead.
Prep time: 15 minutes | Cook time: 30 minutes (Instant Pot) or 6-7 hours (Slow Cooker) | Total time: 45 minutes (Instant Pot) or up to 7.5 hours (Slow Cooker)
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 (14.5 oz) can diced tomatoes (no sugar added)
- 4 cups low-sodium chicken broth
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh cilantro (plus more for garnish)
- 1 lime, cut into wedges
Instructions
-
1Add chicken breasts, onion, garlic, bell pepper, zucchini, diced tomatoes, and chicken broth to the Instant Pot.
-
2Sprinkle in chili powder, cumin, smoked paprika, sea salt, and black pepper. Stir to combine.
-
3Seal the Instant Pot lid and cook on high pressure for 12 minutes. Allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
-
4Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the pot. Stir in chopped cilantro.
-
5Serve hot, garnished with extra cilantro and lime wedges. For slow cooker: Cook on low for 6-7 hours or high for 3-4 hours, then shred chicken and stir in cilantro before serving.
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
210 caloriescal
Protein:
32gg
Fat:
4gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
12gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
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. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!