Craving a cozy, flavorful meal that’s on the table in 30 minutes? This Instant Pot Creamy Mexican Chicken Soup is your answer! It’s a dump-and-go recipe that combines tender shredded chicken, zesty salsa, and green chilies in a rich, creamy broth. Perfect for busy weeknights, this soup delivers maximum comfort with minimal effort, making it an instant family favorite.
Ingredients
• (Total Time: 30 MINS| Serves: 8)
• 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. Combine : In the inner pot of your Instant Pot, add the chicken breasts, salsa, diced green chilies, cumin, chili powder, garlic powder, salt, pepper, chicken broth, and water. Stir everything together.
3. Pressure Cook: 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. Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. After 10 minutes, carefully perform a Quick Release to vent any remaining steam.
5. Shred Chicken: Open the lid and use a slotted spoon or tongs to transfer the cooked chicken breasts to a separate bowl. Use two forks to easily shred the chicken, then return the shredded meat to the pot.
6. Add Creaminess: Select the “Sauté” function. Stir in the softened, chopped cream cheese until it is fully melted and the soup is smooth and creamy, which should take about 1-2 minutes.
7. Serve: Turn off the Instant Pot by selecting “Cancel”. Ladle the hot soup into bowls and serve immediately with your favorite toppings.
Nutritional Information
• Per Serving: Calories 395 | Total Fat 20.5g | Net Carbs 1.6g | Protein 40g | Fiber 4.6g
Pro Tips
• Garnish Generously: Elevate your soup with toppings like fresh cilantro, diced avocado, crushed tortilla chips, a dollop of sour cream, or shredded Monterey Jack cheese.
• Control the Heat: Easily adjust the spice level by choosing a mild, medium, or hot salsa. For an extra kick, add a pinch of cayenne pepper or some diced jalapeños with the other .
• Freezer-Friendly Meal: This soup freezes beautifully. Let it cool completely, then store it in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
FAQ
Q: How can I adjust the spice level of this soup
A: You can easily control the heat by choosing a mild, medium, or hot salsa. For an extra kick, the recipe suggests adding a pinch of cayenne pepper or some diced jalapeños.
Q: Is this Mexican chicken soup freezer-friendly
A: Yes, this soup freezes beautifully. Let it cool completely, then store it in an airtight container for up to 3 months. Thaw it overnight in the refrigerator and reheat gently on the stovetop.
Q: What toppings go well with this creamy chicken soup
A: To elevate your soup, try toppings like fresh cilantro, diced avocado, crushed tortilla chips, a dollop of sour cream, or shredded Monterey Jack cheese.
Q: How long does this recipe take from start to finish
A: This is a quick meal perfect for busy weeknights, taking a total of only 30 minutes to prepare and cook.
