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Chicken Tortilla Soup (Paleo)

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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 6
Course: Main Course, Soup
Ingredients Equipment Method Notes

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

Equipment

  • Pressure Cooker

Method
 

  1. Add chicken, salt, tomatoes, onions, garlic, carrot, bay leaves, and spices to instant pot and pressure cook for 12 minutes.
  2. Quick release pressure and remove chicken from pot. Shred with two forks or dice chicken and return to pot.
  3. Turn instant pot to sauté and add bell peppers, zucchini, and stock.
  4. Let simmer for 10 minutes.
  5. Turn instant pot to "keep warm" and add chopped avocado and lime juice.
  6. 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!