Craving a soul-warming, flavor-packed meal that’s on the table in 30 minutes? Look no further! This Instant Pot Mexican Dinner Soup is the answer to your busy weeknight prayers. It combines tender shredded chicken, zesty salsa, and a rich, creamy broth for a truly irresistible bowl of comfort. The Instant Pot does all the heavy lifting, infusing every bite with deep, savory flavor in a fraction of the time. Get ready to add a new favorite to your dinner rotation!
Ingredients
• 2 pounds / 900g grass-fed boneless, skinless chicken breasts
• 1 15-ounce / 425g jar salsa
• 1 4-ounce / 113g can diced green chilies
• 2 tbsp / 30ml ground cumin
• 1 tbsp / 15ml red chili powder
• 1 tsp / 5ml garlic powder
• Salt and freshly ground black pepper, to taste
• 5 cups / 1.2L homemade chicken broth
• 1 cup / 240ml water
• 1 8-ounce / 226g block cream cheese, softened and chopped
Instructions
1. Directions
2. In the inner pot of your Instant Pot, add the chicken breasts, salsa, green chilies, cumin, chili powder, garlic powder, salt, pepper, chicken broth, and water. Stir to combine.
3. Secure the lid and set the pressure valve to the “Sealing” position. Select “Manual” or “Pressure Cook” and cook on High Pressure for 15 minutes.
4. When the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release to vent any remaining steam.
5. Carefully remove the lid. Using a slotted spoon, transfer the cooked chicken breasts to a separate bowl.
6. Shred the chicken using two forks, then return the shredded meat to the pot.
7. Select the “Sauté” function. Stir in the softened cream cheese until it is completely melted and the soup is smooth and creamy, about 1-2 minutes.
8. Press “Cancel” to turn off the heat. Serve hot with your favorite toppings.
Nutritional Information
• Per Serving: 1
• Calories: 395
• Total Fat: 20.5g
• Net Carbs: 1.6g
• Protein: 40g
• Fiber: 4.6g
Pro Tips
• For an even richer soup, use boneless, skinless chicken thighs instead of breasts; they become incredibly tender under pressure.
• Customize your bowl with toppings like fresh cilantro, diced avocado, crushed tortilla chips, shredded cheddar cheese, or a dollop of sour cream.
• Control the heat by choosing your salsa wisely. Use a mild salsa for less spice, or a hot salsa and a pinch of cayenne for an extra kick.
• For a thicker consistency, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup during the final “Sauté” step.
FAQ
Q: Can I use chicken thighs instead of breasts in this recipe
A: Yes, for an even richer soup, you can use boneless, skinless chicken thighs. They become incredibly tender when pressure cooked.
Q: How can I make this soup spicier
A: You can easily control the heat level by your choice of salsa. Use a hot salsa and add a pinch of cayenne for an extra kick.
Q: What are some good toppings for this Mexican soup
A: This soup is delicious with toppings like fresh cilantro, diced avocado, crushed tortilla chips, shredded cheddar cheese, or a dollop of sour cream.
Q: How do I make the soup thicker
A: To achieve a thicker consistency, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this mixture into the soup during the final ‘Sauté’ step until it thickens.
