Name: Instant-Pot Chicken “Tortilla-Less” Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 1/2 lb boneless (skinless chicken breasts; sub: boneless thighs for richer flavor); 1 tbsp olive or avocado oil; 1 cup diced onion (sub: 2 diced shallots); 2 cloves garlic (minced; sub: 1 tsp garlic powder); 1 (10-oz) can diced tomatoes with green chiles (sub: 1 (14-oz) can diced tomatoes + 2 Tbsp canned green chiles); 4 cups chicken broth (sub: bone broth for extra collagen); 1 tsp chili powder; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/2 tsp dried oregano (optional); 1 medium zucchini (spiralized or cut into ribbons; sub: yellow squash); 1 tbsp fresh lime juice; Salt & pepper (to taste); Garnish (optional): sliced avocado (chopped cilantro, lime wedges, jalapeño rings, shredded cheese)

📍 Where this dish comes from: Guadalajara, Jalisco · Hospicio Cabañas
Discover the history of this region →

Instant-Pot Chicken “Tortilla-Less” Soup

Juicy shredded chicken swims in a bold, chile-spiked tomato broth, threaded with tender zucchini ribbons that stand in for tortillas.

Print Recipe

Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Soup

Cuisine: Mexican

Servings: servings

Calories: 265kcal

Ingredients

1 1/2 lb boneless skinless chicken breasts; sub: boneless thighs for richer flavor
1 tbsp olive or avocado oil
1 cup diced onion sub: 2 diced shallots
2 cloves garlic minced; sub: 1 tsp garlic powder
1 (10-oz) can diced tomatoes with green chiles sub: 1 (14-oz) can diced tomatoes + 2 Tbsp canned green chiles
4 cups chicken broth sub: bone broth for extra collagen
1 tsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp dried oregano (optional)
1 medium zucchini spiralized or cut into ribbons; sub: yellow squash
1 tbsp fresh lime juice
Salt & pepper to taste
Garnish (optional): sliced avocado chopped cilantro, lime wedges, jalapeño rings, shredded cheese

Get Recipe Ingredients

Instructions

Bloom the aromatics: Set Instant Pot to Sauté. Warm oil, then cook onion and garlic 2–3 min until softened. Stir in chili powder, cumin, and paprika; let spices toast 30 sec.
Build the soup base: Add chicken breasts, diced tomatoes + chiles, broth, oregano, and a pinch of salt. Secure lid, set valve to Sealing, and cook on Manual / High Pressure — 12 min. Allow a 5-min natural release, then quick-release any remaining pressure.
Shred & finish: Transfer cooked chicken to a plate; shred with two forks. Return meat to pot, add zucchini ribbons and lime juice, and switch back to Sauté for 2 min — just until the “noodles” soften. Taste; adjust salt, pepper, or lime.
Serve: Ladle into bowls and top with avocado, cilantro, extra lime, or your favorite low-carb garnishes.

Nutrition

Serving: 1serving | Calories: 265kcal | Protein: 34g | Fat: 10g | Fiber: 1g

Tried this recipe?Let us know how it was!

Cooking Instant-Pot Chicken “Tortilla-Less” Soup in the kitchen

About This Dish

Juicy shredded chicken swims in a bold, chile-spiked tomato broth, threaded with tender zucchini ribbons that stand in for tortillas. Thanks to the pressure cooker, the soup tastes like it simmered all day — yet it’s on the table in about 30 minutes.

Health Benefits

Zucchini ribbons stand in for tortilla strips, keeping this soup low-carb.
Shredded chicken provides lean protein without any added carbs.