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instantpot Tortilla Soup

Chicken Tortilla Soup – Paleo, 21DSD, Low Carb, Keto

  • Author: Jennifer Robins
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings
  • Category: Main Course, Soup
  • Cuisine: Mexican, Tex Mex


In Texas, you’ll find as many versions of tortilla soup as there are wide open spaces. Creamy or broth-based, they usually call for masa flour and lots of cheese! This one packs in a punch of flavor, but uses clean, simple ingredients for a nutrient dense meal.


  • 6 cups chicken bone broth ((homemade or high quality store bought))
  • 1 pound chicken breasts
  • 12 ounces fresh homemade salsa
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon black pepper
  • 1 cup chopped carrots
  • 1 onion, (chopped)


  1. Place all ingredients into the stainless steel bowl of your Instant Pot and secure the lid.
  2. Close the pressure valve, press the Manual/Pressure Cook button and adjust the cook time to 15 minutes using your +/- buttons.
  3. Allow the cooking cycle to complete and then quick release the pressure valve and remove the lid when safe to do so.
  4. Use two forks to shred the chicken. Serve topped with fresh cilantro and sliced avocado if desired.