Instant Pot Paleo Chicken Tortilla Soup with Bone Broth

CONFESSION – I totally ripped off this recipe for from my dad. I texted him for his PERFECT chicken tortilla soup spice combo (which he had written down on a scrap of paper lolz) and then made a few tweaks to make it InstantPot-friendly, and a little quicker (because let’s face it, I’m too lazy to make chicken stock from scratch).

With the InstantPot (or any pressure cooker) you get the the most perfect shredded chicken, in under 20 minutes – SUCH a game changer. And since I wasn’t up for the hours required to make my own chicken stock from bones, I swapped in Kettle & Fire Bone Broth.

Swapping chicken broth or stock for bone broth is one of the BEST hacks to up the nutrient density of your meals. Kettle & Fire uses only grass-fed / pasture-raised marrow bones, simmered for 20-24 hours, to draw out all the amino acids, micronutrients, and collagen & gelatin. Bone broth is rich in glycine & glutamine – 2 powerhouse amino acids for gut health, skin & joint health. You can use code ELYSEWELLNESS for 20% off all Kettle & Fire products (WAY more affordable than buying in-store).

PALEO CHICKEN TORTILLA SOUP RECIPE

Serves 2-3

WHAT YOU NEED

• 2 chicken breasts
• 1 yellow onion (diced)
• 4 stalks celery (diced)
• 2 red bell peppers (diced)
• 5 garlic gloves (diced)
• 1 (16oz) can organic corn
• 1 (16oz) can of tomato sauce
• 1 small (4 oz) can diced green chilies 
• 2 tbsp olive oil
• 4 cups chicken bone broth (or sub chicken stock) – highly recommend Kettle & Fire bone broth – code ELYSEWELLNESS for 20% off
• 2-3 limes (1 for juice, extra for garnish)
• Spices:
  • 2 tbsp chili powder
  • 1 tbsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp dried oregano leaves 
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/8 tsp cayenne pepper

Optional Ingredients:

• 1 can black beans (not technically paleo)
• Tortilla for topping – organic corn tortillas (non-GMO) or Paleo Almond Flour Tortillas
• For garnish: jalapeño slices, lime wedges, sour cream, cilantro

 HOW TO MAKE IT 

1. Set Instant Pot to ‘Saute’ mode, and saute diced onion, garlic cloves & celery in olive oil until onions are translucent (~3-5 minutes)
2. Turn off ‘Saute’ mode, add tomato sauce, green chilis, diced red pepper, bone broth & all spices. Mix well, and place in whole chicken breasts
3. Pressure cook on HIGH for 9 minutes – natural release for 10 minutes
4. Pull out chicken, shred with forks, and add back
5. Add in drained canned corn & canned black beans (if including) and the juice of 1 lime
6. Top with cilantro, avocado & tortilla strips (optional)

Enjoy!