Chicken Tortilla-Free Soup Recipe: Zesty Low-Carb Mexican Chicken Soup

Whole30 Chicken Tortilla-less Soup

Soup season is in full swing — especially during a chilly Houston winter when colds and flu circulate. This Whole30 Chicken Tortilla-less Soup is comforting, nourishing, and simple to prepare. Make a large batch and freeze portions for easy meals later in the week.

This recipe is an ideal weeknight meal: quick, healthy, and kid-friendly. It’s grain-free, gluten-free, dairy-free and Whole30 compliant. Start by dicing an onion, then chop zucchini and gather your shredded chicken and pantry spices. You can prepare this in an Instant Pot or a slow cooker — both methods deliver a flavorful, comforting bowl in minimal hands-on time.

An immersion blender is a helpful tool here. A handheld immersion blender easily thickens the broth and breaks up larger vegetable pieces without the hazard of transferring hot liquid to a blender. If you prefer, remove the chicken to shred it, then purée half the broth and vegetables in a food processor or regular blender and return it to the pot. The partially puréed base gives the soup body while keeping pleasant texture from the remaining vegetables.

Serve with fresh garnishes such as radish slices, cilantro, jalapeño, and avocado. If you’re not following Whole30, toasted corn tortillas or tortilla chips are a favorite addition for kids. On the side, consider cheese quesadillas or steamed rice; for a Whole30 option, serve with cauliflower rice.

Chicken Tortilla-less Soup

For extra vegetables, stir in a cup of chopped spinach, kale, or yellow squash near the end of cooking.

Course: Soup

Cuisine: Mexican

Author: Marcia W. Smart

Ingredients

2-3 cups shredded chicken about one boneless/skinless chicken breast, four boneless/skinless chicken thighs, or leftover rotisserie chicken
2 14.5 oz cans fire-roasted diced tomatoes
4 cups chicken stock reduce by 1 cup if using an Instant Pot
1 onion diced
1 zucchini diced
1 tablespoon fresh oregano minced
1 tablespoon fresh cilantro minced
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
4-5 limes cut into quarters for serving

Instructions

Instant Pot

Combine all ingredients except the limes in the Instant Pot and stir. Close the lid, set the steam release valve to sealing, and select the poultry setting.
When cooking finishes, perform a manual release carefully. Remove the chicken and shred with two forks. Purée half the soup in a food processor or with an immersion blender, then return the shredded chicken to the pot. Taste and adjust salt as needed.
To serve, ladle into bowls and finish with a squeeze of lime and preferred toppings: sliced green onions, jalapeño, radish, cilantro, avocado, and hot sauce.

Slow Cooker Directions

Place all ingredients except the limes in the slow cooker and stir. Cook on high for 3–4 hours or low for 6–7 hours. Remove and shred the chicken. Purée about half the soup in a blender or use an immersion blender to thicken the base while leaving some texture. Return the shredded chicken to the pot and taste for seasoning, adding salt if needed.
Serve hot with lime wedges and your choice of garnishes: green onions, jalapeño, radish, cilantro, avocado, and hot sauce.