Instant Pot Low-Carb, High-Protein Chicken Tortilla Soup

Fall is officially here, and you know what that means—sweater weather, cozy nights, and the ultimate comfort food… soup. And since Mexican food has always been one of my favorite cuisines, I had to put a low-carb, high-protein spin on a classic: chicken tortilla soup.

This recipe is perfect for:

• Cold movie nights with friends 

• Cozy girls’ nights in with margaritas 

• Any time you just want a warm, comforting bowl of goodness without derailing your health goals

What you'll need: (Serves 4-6)

·        1 lb boneless, skinless chicken breasts (or thighs if you prefer juicier)

·        1 small onion, diced

·        3 cloves garlic, minced

·        1 jalapeño, seeded and chopped (optional, for a kick)

·        1 red bell pepper, diced

·        1 can (14 oz) diced tomatoes, no salt added

·        4 cups chicken broth (low-sodium)

·        1 tsp chili powder

·        1 tsp smoked paprika

·        1 tsp cumin

·        ½ tsp oregano

·        Salt and pepper to taste

·        1 cup frozen cauliflower rice (optional for extra texture, low-carb filler)

·        1 cup black beans (optional; reduces net carbs if using ½ cup)

·        Juice of 1 lime

·        Fresh cilantro, chopped (for garnish)

·        Sliced avocado, diced tomatoes, shredded cheese, and/or Greek yogurt for toppings

·        Low-carb tortilla strips or baked tortilla chips for crunch (optional)

Instant Pot Instructions

1.       Sauté aromatics: Set the Instant Pot to “Sauté.” Add a splash of olive oil, then sauté onion, garlic, and jalapeño for 2-3 minutes until fragrant.

2.       Add chicken & spices: Add chicken breasts, bell pepper, diced tomatoes, chili powder, smoked paprika, cumin, oregano, salt, and pepper. Stir to combine.

3.       Add broth: Pour in chicken broth. Make sure chicken is submerged.

4.       Pressure cook: Close lid, seal, and set to “Pressure Cook” on high for 12 minutes.

5.       Shred chicken: Quick release pressure, remove chicken, shred with two forks, then return to the pot.

6.       Optional cauliflower rice: Stir in cauliflower rice and simmer on “Sauté” mode for 5 minutes to soften.

7.       Finish & serve: Stir in lime juice and adjust seasoning. Serve with fresh cilantro, avocado, cheese, Greek yogurt, and low-carb tortilla strips if desired.

Serving options to keep it healthy:

·        Skip tortilla strips for extra low-carb

·        Use Greek yogurt instead of sour cream

·        Pile on fresh veggies for more fiber

·        Pair with a simple side salad

Pro tips:

• This soup keeps well for meal prep, too.

• Feel free to double the batch for freezing later.

• Adjust spice levels to your liking—jalapeño optional.

Warm, flavorful, and cozy, this soup is basically fall in a bowl.