Low Carb Chicken Tortilla Soup
Equipment
- Instant Pot
Ingredients
- 1 lb boneless, skinless chicken breast
- 1½ tsp salt
- 2 10 oz can of tomatoes with green chiles
- 14.5 oz chicken broth We use 2 chicken bouillon cubes and mix with hot water to make broth on a budget. Chicken bone broth is another great alternative here!
- 1 onion, chopped
- 2 tsp garlic powder
- 1 tsp onion powser
- 1 tsp cumin
- 2 tsp chili powder
- 1 tsp oregano
- 1 tsp paprika
- 2 zucchinis, cut into bite sized pieces
- 14 oz coconut milk
- fresh avocado
Instructions
- Season chicken breasts with salt and add into Instant Pot with tomatoes with green chiles, chicken broth, onion, garlic powder, onion, chin, chili powder, oregano, paprika, and zucchinis
- Put the lid on the Instant Pot and move the valve to "sealing" and pressure cook on high for 18 minutes. When the timer goes off, allow the pressure to release naturally for 10 minutes before turning the valve to manually release the pressure.
- Take the chicken breasts out of the InstaPot and shred them.
- Return the shredded chicken back to the pot, and put Instant Pot on Sauté mode. Add the coconut milk and stir to combine. Once the soup comes to a boil, take it off the heat and serve.
- Top the soup with freshly sliced avocado and enjoy!
Notes
If you don't have an Instant Pot, you can cook in a crockpot. Cook all ingratiates (except coconut milk) in the crockpot on low for 7 hours. Remove the chicken to shred it and return back to the pot once shredded. Add in the coconut milk until stirred in, and then it is ready to enjoy!