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Instant Pot Salsa Soup

by Laura

It is officially fall now which for me that means soup season. I love soups and when it turns to soup season. I have a great and simple Instant Pot salsa soup to kick off the season with.

This soup is basic, but you can easily add in other mix ins. It is a great way to use leftover items you may have in your fridge too. The soup is made with chicken, chicken broth, salsa, and taco seasoning. After it cooks in the Instant Pot for 25 minutes you shred the chicken. Then mix in some cream cheese. It’s that simple.

Instant Pot Salsa Soup | realmomkitchen.com

To serve you top it with some tortilla chips and cheese. Lately my favorite healthy tortilla chips are Food Should Taste Good Tortilla Chips. They are multigrain and gluten free. I use to be able to get them at my local Costco, but haven’t been able to find them lately. So I order them now from Amazon.

With this Instant Pot salsa soup, you can add in other items to make this more hearty if you want. You can mix in some beans or corn. You can use other topping too such as fresh diced tomato or avocado. The flavor of the soup can also be changed by the kind of salsa you use. I used a cilantro salsa when I made this soup.

Instant Pot Salsa Soup | realmomkitchen.com

Here is what you need to make the

Instant Pot Salsa Soup

  • CHICKEN BROTH
  • MILD SALSA
  • TACO SEASONING
  • BONELESS SKINLESS CHICKEN BREASTS
  • CREAM CHEESE
  • SHREDDED CHEDDAR CHEESE
  • TORTILLA CHIPS
  • FRESH CILANTRO
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Instant Pot Salsa Soup | realmomkitchen.com

Instant Pot Salsa Soup


  • Author: Laura
  • Total Time: 30 minutes plus time to come to pressure
  • Yield: 6 servings 1x

Ingredients

Scale
  • 3 cups low sodium chicken broth
  • 1 1/2 cups mild salsa
  • 4 tsp taco seasoning
  • 1 lb boneless skinless chicken breasts
  • 1 (8 oz) pkg cream cheese, cut into chunks

Toppings:

  • shredded cheddar cheese
  • tortilla chips
  • chopped fresh cilantro

Instructions

  1. Add the chicken broth, salsa, and taco seasoning to the Instant Pot. Stir until combined. Submerge chicken breasts in mixture. Secure and seal lid. Cook for 25 minutes at high pressure, followed by quick pressure release.
  2. Uncover and transfer chicken breasts to plate; set aside. Add the cream cheese mixture into pot. Stir in until combined.
  3. Shred the chicken using two forks and return chicken to pot. Ladle soup into bowls and top with desired toppings. Serves 6.
  • Prep Time: 5 minutes
  • Cook Time: 25 minute plus time to come to pressure
  • Category: chicken
  • Method: Instant Pot
  • Cuisine: Mexican
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Recipe is adapted from Savory Tooth.

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