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Serves 4-6


  • 2 Tbls olive or avocado oil
  • 16oz boneless chicken breast or thighs
  • 1/2 onion, diced
  • 2-3 cloves garlic, minced
  • 2 small zucchini, diced
  • 1 bell pepper, diced
  • 1 tsp. dried oregano
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1/2 – 1 Tbls chipotle in adobo sauce, chopped (adjust amount depending on level of spicy you like)
  • 8oz can diced fire-roasted tomatoes
  • 1 tsp sea salt
  • 4 cups bone broth
  • 1/2 cup chopped cilantro
  • Optional: splash liquid smoke
  • Optional toppings: plain Greek yogurt or sour cream, avocado slices, smoky sea salt, green onion, chips


  1. Set Instant Pot to sauté: Add oil, chicken, onion & garlic to brown chicken.
  2. Add remaining ingredients, stir, seal lid & cook on high pressure for 20 minutes. Let naturally release.
  3. Shred chicken within the soup then serve with desired toppings.
  4. Crockpot Modifications: Sauté onion & garlic separately in a pan. The add along with remaining ingredients to crockpot and set on low for 4-6 hours. Shred chicken & serve.


  1. Replace chicken with 1-2 cans black or pinto beans, and use vegetable broth for a plant-based option.


Nutrition Facts (per 1.5 cup serving):

Calories: ~285 kcal, Protein: ~30g, Carbohydrates: ~15g, Dietary Fiber: ~5g, Sugars: ~3g, Fat: ~11g, Saturated Fat: ~2g