It’s soup season! What’s better than a bowl full of goodness in the middle of the workday? Not much. For me, I look forward to lunch when I know I have something that’s hearty, healthy, and going to get me through the afternoon. Creamy Mexican Chicken Soup is just what I need to survive my busy afternoons and make it to super time.
Instant Pot Creamy Mexican Chicken Soup Recipe…
To make this recipe, it is easiest to have an Instant Pot. If you don’t have one, you can still simmer everything on the stove top. An Instant Pot just makes my life MUCH easier. If you’d like to learn more about what I do with my Instant Pot and my opinions, please check out my post here.
The hardest part of this recipe is washing and chopping the vegetables. I don’t even thaw the chicken. It just all goes in together.
I love vegetables and really try to pack as many into a recipe as I can. My husband, someone who isn’t fond of a lot of vegetables, really liked Creamy Mexican Chicken Soup. He claimed he couldn’t even taste the veggies…yay!!!
To help with weekday lunch planning, I like to make my meals on the weekends. I especially like recipes that allow me to fix and forget. Thankfully, that is basically what the Instant Pot allows me to do. It cooks the food and then automatically changes to a “warm” setting. I can make my food without a lot of processed garbage and still have time to do what I want on the weekends without babysitting the stove. Can you tell I’m in love with my Instant Pot? If I had room, I’d probably have at least two, if not three. I use mine that often!
Look at all those veggies! When I did the analysis on MyFitnessPal, it is around 200 calories for a 2 cup serving. AWESOME! This isn’t a super-thick chowder, but more of a creamy broth-based soup.
I hope you’ll give my Instant Pot Creamy Mexican Chicken Soup a try. I like the smoky chipotle flavor with the creamy broth. Please let me know what you like best. 🙂
Instant Pot Creamy Mexican Chicken Soup
Notes
To save time, one could purchase pre-chopped vegetables.
Ingredients
- 4 cups chopped zucchini (about 2 large)
- 2 frozen boneless, skinless, chicken breast pieces
- 2 cups chopped onion (1 large)
- 3 stalks celery, chopped
- 1 cup chopped sweet peppers (I used 7 mini peppers)
- 4 cloves of garlic, minced fine
- 14.5 oz. can diced tomatoes, undrained
- 2 teaspoons ground cumin
- 1 teaspoon ground chipotle chili powder
- 1 teaspoon Kosher salt
- 1 quart chicken broth
- 2 cups water
- 7.5 oz. chive and onion cream cheese
- Chopped cilantro, optional
- Shredded cheddar cheese, optional
- Crushed tortilla chips, optional
Instructions
- Chop all vegetables.
- Add all ingredients except the chive and onion cream cheese to the Instant Pot. Use either the Meat/Stew setting or regular high setting and set for 15 minutes.
- Allow to lower pressure for 30 minutes (could do less if pressed for time...just be careful of steam being released).
- Stir in chive and onion cream cheese until smooth and no chunks remain.
- Garnish with chopped cilantro, shredded cheese, or crushed tortilla chips, if desired.
If you’d like to see what products I use for Instant Pot Creamy Mexican Chicken Soup, please see below. Please know, these contain affiliate links. This means I earn a small commission on any sales, at no extra cost to you. The income I earn helps to pay for maintaining my blog. Thank you so much for your support!