Home > Recipes > Low Carb Chipotle Chicken Tortilla Soup

Kevin Curry

Low Carb Chipotle Chicken Tortilla Soup

If the sunshine signals it’s grilling season, then colder weather means it’s time to break out the slow cooker to make delicious, heart healthy meals that warm and nourish the body.


I was 15 years old in Dallas,  TX when I had my first bite of tortilla soup.  My first job was at a department store and nearly everyday for lunch I’d walk down the block to this restaurant that made some of the best tortilla soup I’d ever had.  As you can imagine with my appetite, my pay check didn’t last too long  – I’d spend a significant portion of it eating out for lunch each day.

Fast forward several years later, and I guess you can say that I’ve picked up a few kitchen tricks that enable me to still enjoy the foods I’ve grown up loving, but in more calorie-conscious ways.  It makes it easier when you have dope kitchen gadgets like the Instant Pot Duo Evo Plus that helps kinda turn just about anyone into a restaurant-quality chef.

I’ve owned several, at least 3, over the years – they tend to go missing when friends ask to borrow it for a quick recipe! 😏 I hope I’m not the only one for falling for that.  That’s why I was pretty excited that Instant Pot sent me the new Instant Pot Duo Evo Plus to try out.

Besides the newly streamlined and organized front interface, there are 2 new features that I’ve really been wanting/needing that my older Instant Pots don’t have –

  • Silicone/rubber handles for the inner pot – this makes lifting the pot out and pouring so much easier;  I don’t need oven mitts or bulky towels to handle it.
  • A cap for the vent – this is a game changer for anyone using the pressure cooker function (like me).  In some other models when you release the pressure, the steam and air would shoot out and spew water everywhere, and I’d find myself having to wipe down the kitchen area a bit more than usual.  The cap captures all that steam and air so that it doesn’t create another mess in the kitchen.  One less thing for me to clean up!

They’ve also noted that this model is 70% faster which means faster prep and cooking so you can get in and out of the kitchen.  As a consumer, it’s been cool to see the company grow and expand beyond the  multi-function cookers into other areas.

Definitely recommend checking out their new Instant Family of products which include: Duo Evo™ Plus / Instant™ Vortex™ Plus Air Fryer Oven / Ace™ Plus Blender.  Just in time for the holidays!  Crossing my fingers that one of my friends will either consider buying me one of these or…just bring back the Instant Pot you “borrowed!”

Now, check out the video and this chipotle flavored recipe and lemme know what you think!

Low Carb Chipotle Chicken Tortilla Soup

Ingredients for 5 servings

  • 1 tablespoon olive oil
  • 1 tablespoon garlic, fresh
  • 2/3 cup diced white onion
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 4 cups low sodium chicken broth
  • 28oz can no-salt added fire roasted tomatoes
  • 4 tablespoons tomato paste
  • 3 – 4 chipotle peppers in adobo, chopped and with the sauce from the can
  • 16oz (454g) bag RAW cauliflower rice (see PRO-TIP below)
  • juice from 1 lime
  • pinch of sea salt
  • 1 1/2 lb chicken breast, raw
  • fresh cilantro
  • sea salt & pepper to taste
  • Garnish (not included in macronutrient calculations)
    • crushed corn tortillas
    • shredded Mexican blend cheese
    • avocado


Step 1

Set the Instant Pot to the “Saute” function on low. Once it heats up, add the oil, garlic and onions. Caramelize for 2 – 3 minutes, being careful not to burn the garlic. Then add in the chili powder and cumin to “bloom” the spices – get it super fragrant in the kitchen. Your kitchen should smell amazing! Then switch the Saute function off.

Step 2

Add the remaining ingredients – except for the chicken – to the Instant Pot.   Give it a good stir and add a few pinches of sea salt & pepper to taste.  Then, add the chicken breast and make sure they are completely submerged. Then, get cooking!  PRO-TIP if you want some “crisp” to the cauliflower rice, leave it out of the cooking process and add it to the Instant Pot when you shred the chicken in Steps 3 or 4.  Alternatively, you can buy frozen steamed cauliflower rice and just pour the hot soup over a serving of cauliflower rice when you’re ready to enjoy a bowl.

Step 3

SLOW COOKING INSTRUCTIONS: Set the Instant Pot to “Slow Cook” and place the lid on.  Make sure the top is set to Vent and cook on LOW for 6 to 8 hours, or 4 to 6 hours on HIGH.  When the timer has just 1 hour remaining in the cooking cycle, open it and remove the chicken into a bowl.  Use 2 forks to easily pull it apart.  It should shred rather easily.  Place the chicken back in the Instant Pot and cook for the remaining time.

Step 4

Garnish with fresh cilantro and season to taste with sea salt & pepper.  You can enjoy a bowl with crushed tostadas (baked corn tortillas), avocado and even Mexican blend cheese.  Note: Just remember to account for the added calories from those ingredients.

Step 5

Garnish with fresh cilantro and season to taste with sea salt & pepper. You can enjoy a bowl with crushed tostadas (baked corn tortillas), avocado and even Mexican blend cheese. Note: Just remember to account for the added calories from those ingredients.

Step 6


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Prep 10min
Cook 30min
Total 40min

Nutrition per serving

About Kevin - author


Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!