Salsa Chicken Soup

Name: Salsa Chicken Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 pound boneless skinless chicken breasts ((Note 1)); 3 cups low sodium chicken broth ((Note 2)); 1 (8-ounce) brick cream cheese ((Note 3)); 1.5 cups mild salsa ((Note 4)); 4 teaspoons taco seasoning mix; 1 avocado, thinly sliced or diced; 1/2 cup shredded cheddar cheese; 2 tablespoons chopped fresh cilantro or parsley

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Prep Time: 5 minutes

Cook Time: 30 minutes

Total: 35 minutes

Servings: 7

Author : Julia

keto soups

Ingredients

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1 pound boneless skinless chicken breasts ((Note 1))3 cups low sodium chicken broth ((Note 2))1 (8-ounce) brick cream cheese ((Note 3))1.5 cups mild salsa ((Note 4))4 teaspoons taco seasoning mix1 avocado, thinly sliced or diced1/2 cup shredded cheddar cheese2 tablespoons chopped fresh cilantro or parsley

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Instructions

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Step 1

Soften Cream Cheese: Cut cream cheese into 8 cubes. Set aside to soften while you work on the next step.

Step 2

Pressure Cook: Stir together chicken broth, salsa, and taco seasoning in pressure cooker pot (Note until well-mixed. Submerge chicken breasts in mixture. Secure and seal lid (Note 7). Cook for 25 minutes (Note at high pressure, followed by quick pressure release.

Step 3

Thicken Soup: Uncover and transfer only chicken breasts to plate; set aside. Whisk together 1 cup of hot liquid from pressure cooker with softened cream cheese in heatproof bowl or liquid measuring glass until smooth, a few minutes. Pour cream cheese mixture into pot, stirring it in.

Step 4

Shred Chicken: Turn on saute mode for medium heat. While waiting for liquid to boil, finely shred chicken using two forks and return chicken to pot. Boil soup for a few minutes to combine flavors, stirring frequently, then turn off saute mode.

Step 5

Serve (Note 9): Ladle soup into bowls, and top with avocado, cheddar cheese, and cilantro.