Ingredients

For the Soup

• 2 boneless, skinless chicken breasts about 1 ½ pounds
• 1 ½ teaspoon salt
• 2 10-ounce cans tomatoes with green chiles
• 1 14.5-ounce can chicken broth Whole30-compliant
• 1 medium onion chopped
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1-3 teaspoons chipotle pepper powder 1 teaspoon for mild, 3 teaspoons for hot
• 1 teaspoon cumin
• 2 teaspoons chili powder
• 1 teaspoons dried oregano
• 1 teaspoon smoked paprika
• 2 zucchinis chopped or cut into ½-inch half moons
• 1 14-ounce can full-fat coconut milk or coconut cream whisked until smooth

For the Garnish

• fresh avocado slices
• red onions sliced thin
• fresh cilantro chopped
• coconut cream
• lime juice
• shredded cheese if not paleo or on Whole30
• tortilla strips if not paleo or on Whole30

Directions

1. Sprinkle boneless skinless chicken breasts with salt. Add the chicken breasts to the Instant Pot. Add the remaining ingredients in order, through zucchini.

2. Secure the lid on the pot. Cook at high pressure for 18 minutes. Allow the pressure to naturally release for ten minutes, then use the manual release. Pull out the chicken breasts and add coconut milk. Switch Instant Pot to Sauté mode and stir to combine.

3. Dice or shred chicken, then return it to the soup. Serve hot, topped with garnishes of choice.

Notes

Slow Cooker Method: If you don’t have an Instant Pot, you can make this Whole30 chicken tortilla-less soup in the slow cooker. Add all ingredients, except coconut milk, in order listed. Cook on low heat for 7 hours or on high heat for 4 hours. Remove chicken breasts and dice. Stir in coconut milk, then return chicken to slow cooker. Serve with garnishes.