Fructose-Friendly Instant Pot Chicken Tortilla Soup
Indulge in a mouthwatering bowl of comforting low-fructose Instant Pot chicken tortilla soup, crafted with some of my favorite gut-friendly ingredients! Created with careful consideration for those with fructose intolerance and sensitive digestive systems, this recipe boasts a symphony of flavors without the worry of fructose triggers. Utilizing trusted brands and low-FODMAP choices, such as garlic-infused olive oil and carefully selected spices, this soup is gentle on the gut yet robust in taste. Topped with crunchy corn strips, tangy cheddar cheese, and zesty green onion tips, each bite promises a tasty culinary journey without compromising your dietary needs. Get ready to savor every slurp of this nourishing and flavorful fructose-friendly Instant Pot chicken tortilla soup! Follow me on Instagram @FightTheFructose for more fructose-friendly recipes!
Servings: 4-5
Prep Time
20 minutes
Cook Time
40 minutes (building pressure + cook time + release time)
Total Time
60 minutes
Ingredients (My Favorite Brands)
2 tablespoons garlic-infused olive oil
3-4 green onions (green parts diced, white parts kept in large pieces separately)
1 jalapeño, diced or sliced (1 small chili is low-FODMAP)
1 can diced roma tomatoes (low-FODMAP in 1/2 cup servings; cut in half or omit if you’re really sensitive to tomatoes)
4 cups low-FODMAP chicken broth
1 pound chicken breasts or chicken thighs
1/2 cup canned or frozen corn
1 lime, juiced
1 teaspoon each:
paprika
cumin
salt
ancho chili powder
1/2 teaspoon black pepper
Toppings:
Corn strips or chips
Grated cheddar cheese
Sour cream
Green onion tips
Cilantro
Instructions
Turn Instant Pot to sauté mode and heat the garlic-infused olive oil. Add the large white ends of the green onions and cook for 2-3 minutes until browned, then remove and discard the green onions. After you discard the onions, add the jalapeño and sauté for 2 minutes.
Turn off sauté mode. Add half of the green onion tips and all other ingredients (chicken, tomatoes, corn, spices, broth, and lime juice) and stir to combine.
Seal the Instant Pot and set to cook on high pressure for 20 minutes. Let the pressure release for 10 minutes, then release the remaining pressure. Pull out the chicken breasts and shred using two forks.
Return shredded chicken to the pot and stir well. If desired, you can mix in half a cup of sour cream, half and half, or cream to make the soup creamier. Top with cheese, remaining green onion tops, tortilla strips, and whatever else sounds good!
Fructose Forward
Try adding a green bell pepper or poblano pepper along with the jalapeño.
