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Instant Pot Low-Carb Chicken Tortilla Soup

Instant Pot Low-Carb Chicken Tortilla Soup
  • Meal

    Soup

  • Cusine

    Low-Carb

Ingredients

1 medium onion, chopped small

1 large Poblano Chile Pepper, chopped small

1 T olive oil

2 tsp. minced garlic

1 tsp. ground cumin

1/2 tsp. kosher salt

1/4 cup + 1/4 cup chopped fresh cilantro

4 cups chicken stock or canned chicken broth

4 small boneless, skinless chicken breasts

2 tsp. Green Tabasco sauce, plus more to add when you taste the soup if desired

1 14.5 oz can petite dice tomatoes, drained in a colander in the sink

2 T lime juice, or more

4 low-carb tortillas of your choice

olive oil for misting or brushing on tortillas

salt to taste

grated Mexican blend cheese

sour cream

lime wedges to squeeze into the soup

more Green Tabasco Sauce to add at the table

Directions

Chop the onion and Poblano (Pasilla) Chile Pepper into small pieces. Heat olive oil in the Instant Pot on SAUTE, MEDIUM HEAT, and cook until the onion and chile are starting to get soft and barely getting some color, about 4-5 minutes. While those ingredients cook, prepare minced garlic (or measure minced garlic from a jar) and chop the cilantro. Trim the chicken breasts to remove any unwanted parts and cut each one into 3 or 4 strips. Drain tomatoes into a colander placed in the sink. When the onions and peppers are done add the minced garlic, ground cumin, salt, and half of the chopped cilantro and cook that for a couple of minutes. When veggies and seasonings are done, add chicken breasts, chicken stock, drained petite dice tomatoes, and 2 tsp. Green Tabasco Sauce to the Instant Pot. Lock the lid and set the Instant Pot to MANUAL, HIGH PRESSURE, 10 MINUTES. When the time is up, allow the pressure to release naturally. When pressure has released, use a slotted spoon to scoop out the chicken strips and pull chicken apart into chunks with a fork. Add chicken back to the Instant Pot. Taste the soup to see if you want to add a little more salt and/or more Green Tabasco Sauce. Add the fresh-squeezed lime juice and the rest of the chopped cilantro to the soup and let it keep warm in the Instant Pot. While the soup cooks, cut Whole Wheat Fajita size Mission Carb Balance Tortillas (or low-carb tortillas of your choice) into short strips. Set Air Fryer to 350F. (My Cuisinart Convection Air Fryer Toaster Oven (affiliate link) doesn't have to be pre-heated, but preheat if your Air Fryer does.) Arrange the tortilla strips in a single layer in the Air Fryer basket, mist with olive oil, and season with a little salt. Cook tortilla strips 2 minutes, then shake the basket and cook a bit longer until they're nicely browned. We cooked ours a total of four minutes, but I'd start to watch them after about 3 minutes. Here is How to Make Baked Tortilla Chips if you don't have an Air Fryer. Serve soup hot with tortilla strips, grated Mexican Blend Cheese, sour cream, lime wedges, and more Green Tabasco Sauce to add at the table as desired.