This creamy and comforting Chicken Tortilla Soup is a Mexican-inspired meal that's easy to make with your pressure cooker, Crock Pot or stove! It's full of bright veggies, fresh herbs and flavorful spices, then topped off with crunchy grain-free tortilla chips.
Heat oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the onions, bell peppers and pinch of salt. Sauté for 3-4 minutes, until fragrant and slightly tender.
Add the garlic, green chilies along with all of the seasonings and spices. Cook for an additional 30 seconds. Stir in the jackfruit, zucchini, fire-roasted tomatoes and broth (starting with 3 cups and adding more as needed), and stir until well combined.
Sauté the onions in a nonstick pan over medium heat for 2-3 minutes. Add the bell peppers and pinch of salt. Sauté for 3-4 minutes, until fragrant and slightly tender. Add the garlic, green chilies along with all of the seasonings and spices.
Then transfer to a large 5-6 quart slow cooker. Stir in the jackfrui, zucchini, fire-roasted tomatoes and broth (starting with 3 cups and adding more as needed), and stir until well combined.
Cook on LOW for 4 hours or HIGH for 2-3 hours.
Stir in the cilantro and lime juice. Taste and adjust seasonings to taste, adding more salt, seasonings or lime juice, to taste.
When ready to serve, ladle into a bowl, garnish with more cilantro, and serve with extra lime wedges, jalapeno, diced avocado, a dollop of dairy-free sour cream/coconut cream, grain-free tortilla strips, chopped onions or other toppings of choice.
Sauté the onions in the inner pot of the pressure cooker for 2-3 minutes. Add the bell peppers and pinch of salt. Sauté for 3-4 minutes, until fragrant and slightly tender.
Add the garlic, green chilies along with all of the seasonings and spices. Stir in the jackfrui, zucchini, fire-roasted tomatoes and broth (starting with 3 cups and adding more as needed), and stir until well combined.
Place lid on Instant Pot, turn vent to SEALING position, and hit MANUAL or PRESSURE COOK / HIGH for 6 minutes. The Instant Pot will take a few minutes to reach pressure. Allow a 10-minute natural release, then do a gradual quick release to release remaining pressure.
When pin drops, open lid, stir in the cilantro and lime juice. Taste and adjust seasonings to taste, adding more salt, seasonings or lime juice, to taste.
When ready to serve, ladle into a bowl, garnish with more cilantro, and serve with extra lime wedges, jalapeno, diced avocado, a dollop of dairy-free sour cream/coconut cream, grain-free tortilla strips, chopped onions or other toppings of choice.