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Chicken Tortilla Soup (Paleo)

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Prep Time 10 minutes
Cook Time 35 minutes
Course Main Course, Soup
Servings 6

Equipment

  • Pressure Cooker

Ingredients
  

  • 28 oz canned fire roasted tomatoes
  • 2 lb chicken thighs boneless, skinless
  • ½ tsp salt
  • 2 bay leaves
  • 1 tbsp cumin
  • 1 tsp coriander
  • 1 tbsp mild chili powder
  • 3 cloves garlic minced
  • 1 medium sweet onion diced
  • 1 medium carrot diced
  • 1/2 jalapeño seeded and minced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1 zucchini diced
  • 32 oz chicken stock
  • 2 avocado chopped
  • Juice from 1 small lime
  • Grain free tortilla chips
  • Salt and pepper to taste

Optional Toppings

  • Sour Cream or Coconut Cream
  • Lime Wedges
  • Cheese
  • Cilantro

Instructions
 

  • Add chicken, salt, tomatoes, onions, garlic, carrot, bay leaves, and spices to instant pot and pressure cook for 12 minutes.
  • Quick release pressure and remove chicken from pot. Shred with two forks or dice chicken and return to pot.
  • Turn instant pot to sauté and add bell peppers, zucchini, and stock.
  • Let simmer for 10 minutes.
  • Turn instant pot to "keep warm" and add chopped avocado and lime juice.
  • Add grain-free tortilla chips to soup bowl and ladle soup over top!

Notes

I prefer the grain-free tortilla chips from Siete Foods. You can also use plantain chips or corn tortilla chips, if you tolerate corn!