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Instant Pot Mexican Chicken Soup


2 large chicken breasts

1 14oz can Fire-roasted tomatoes

2 tsp oil

1 medium onion

1 tbsp minced garlic

1 red bell pepper

1½  tsp cumin

1 tsp oregano

1½ tsp chili powder

1 tsp paprika

1½ cups chicken broth

1 cup half & half

½ cup cream cheese

1 cup cheddar cheese, shredded

salt and pepper to taste


First, set your instant pot to sauté mode. After it is heated add your oil, garlic and onions to the pot. Sauté until the onions are translucent and it starts to smell real nice. Then, add cumin, oregano, chili powder, and paprika. Sauté that for about 30 seconds to develop a deeper flavor. Then, stir in the fire-roasted tomatoes, chicken stock, add salt if you’d like and stir. When you stir make sure to scrape the bottom of the pot to get any stuck bits off the bottom. 

Now, add the chicken breasts to the pot. Put the lid on and set your instant pot to high pressure for 8 minutes. Make sure the pressure valve on the lid is closed. Also, you will need to let it heat up first before it starts the timer. After 8 minutes, turn the instant pot off and let it release the pressure naturally for 10 minutes, then you can open the pressure valve and let the rest of the pressure release. Carefully, open the lid and take one chicken breast out. Check the internal temperature of the chicken to make sure it has reached 165 degrees. If it has not reached 165 degrees, put it back in the pot and cook a little longer. 

Once the chicken is fully cooked, remove and shred with two forks. The instant pot should automatically go to Keep Warm mode, but if it doesn’t, make sure to turn it on. To the pot, add the shredded cheese, cream cheese and half & half, stir until the cheese is melted. Add the now shredded chicken back into the pot and stir. 


My favorite thing about fall isn’t the changing of the leaves and certainly isn’t pumpkin spice… It’s the soup! There are thousands of different soup recipes from all cuisines and cultures. They are so easy to make and there is just nothing better than curling up on your couch on a chilly autumn evening with a hot bowl of brothy deliciousness and savoring the rich flavors of the season. 

This recipe is ideal for a night in and can easily be warmed up the day after.. Personally, I like to eat this soup with tortilla chips and sour cream. Feel free to add any garnish you would like; cilantro, avocado, coriander leaves, whatever! 

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