This is honestly the fastest & easiest soup I've ever made -Thanks Instant Pot!
I made this soup a few times since I've written this recipe. Now to make it easier on ya'll, this is the quickest version for those pressed for time.
Hope you love it as much as we do!!!!
- 1 Rotisserie chicken shredded or 3 chicken breasts cooked and shredded
- 1 can green chiles
- 3 tbsp Olive oil
- 1 medium onion chopped.
- 2 cloves garlic, minced
- 1 lime ( to squeeze on top of your soup)
- 1 tsp pink himalayan sea salt
- 1 tsp white pepper
- 1/2 block cream cheese
- 1 box of chicken broth ( about 4 cups)
- 1 tsp mexican oregano (dried)
- 1 tsp chili powder
- 3 tbsp fresh salsa
- 3 tbsp tomatillo salsa
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- Cilantro or chopped chives about 1 tbsp for each bowl of soup
- 1 can white kidney beans or cannellini beans
- 1 cup milk or cream
you can also add sliced avocado, crushed tortilla strips, shredded cheddar cheese, sour cream, jalapenos or more salsa on top of your soup !!!
Ever since I tried this magical thing called the INSTANTPOT I haven't stopped using it! My husband has now moved things around our kitchen so we can have it front and center. What is so great about this pot? We already own a slow cooker, pressure cooker, rice cooker/steamer, endless pots and pans and the list goes on..... It's the same thing as having an instant pot.
Wrong again kimosabi. The instant pot is having all of those great things all in one first of all. And It's fast! Crazy fast! If I had to make this in my slow cooker I totally could but this works with really high heat temp and I don't need a seperate pan to cook up the meat. For this recipe you can totally use a rotisserie chicken or fry up the chicken breasts in the instantpot. One pot, one mess. That's my jam. Who wants to sit there and clean a whole bunch of pots and pans? This girl ain't ruining her manicure ok?
Here is my take on this delicious soup.....
You need an INSTANT POT
Turn on the saute function, heat up a few swirls of olive oil (about 3 tbsp) add your shredded rotisserie chicken. Now if you want to cook chicken breasts you would do it now. Cut up the chicken in small even pieces (this allows it to cook faster) once it's all cooked add your chopped onion, garlic, all your spices and cook until translucent. Add your can of green chiles, both salsas, cream cheese I only used 1/2 block but if you want it really rich use the full block of cream cheese. Add your beans. Cook until cream cheese has incorporated. Add your broth.
Turn on the soup function and adjust time for 20 minutes. I mean you can do this in 10 if you wanted to. I like the flavors to really blend together so I do 20 min.
When it's done, vent out the steam. Super important this takes 2-3 min. When it's done venting now you can add your milk. If you want to make it really thick and creamy use full cream. and your soup is all ready for you to eat!
Before you serve, add a dollop of chives or cilantro, a splash of lime juice to each bowl and whatever toppings you fancy.
Enjoy it with a light salad and some fresh charred bread.
Let me know what other recipes you would like to see done in the INSTANT POT