Chicken ‘No Tortilla’ Soup

Make this in your instant pot for a quick and easy dinner that’s not only keto but paleo, Whole30 and completely satisfying for a cool winter evening.

  • 3 tbs Avocado oil
  • 1 lb Chicken breast
  • 1 med Onion, diced
  • 1 med Jalapeno, diced and seeded
  • 4 cloves Garlic, minced
  • 2 med Zucchinis, chopped
  • 4 cups Chicken broth
  • 1 15 oz. can Fire roasted diced tomatoes
  • 1 med Lime, juiced
  • 3/4 tsp Salt and pepper, each to taste
  • 1 tsp Cumin
  • 2 tsp Oregano
  • 1 tbs Cilantro
  • 2 med Avocados, diced

1. Set instant pot to sauté and add avocado oil. Once heated, add onion, jalapeno and garlic and cook 4 minutes until the onion is translucent.

2. Add the zucchini and sauté 2 minutes to soften.

3. Add broth, tomatoes, lime juice, chicken and seasonings (except cilantro) and mix.

4. Hit “cancel” on the instant pot and place on lid with valve sealed. Set it to high pressure for 12 minutes.

5. When finished, and cooled, quick release the pressure and carefully remove the lid.

6. Use a meat thermometer to ensure chicken is 165˚. Set the instant pot to sauté for a bit as needed.

7. Shred chicken and return back to soup and stir. Test for salt and pepper. Serve topped with cilantro and avocado.

(Without an instant pot, follow steps 1-4 in stock pot. Simmer soup over medium heat for 10 to 15 minutes then check chicken temp. Continue until chicken is 165˚, then follow remaining steps.)

Serves 4 | Time to Table 30 mins