Soups are one of my all time favorite things to cook. There is so much versatility, and you can make them SO PAINFULLY delicious when you add a bunch of yummy flavor combinations. There are days where I’m craving the simplicity of a straight up chicken noodle soup, but most of the time I like to make soups that are a little more unique and just bursting with a slap-you-across-the-face amount of flavor…nahmean?
This soup fits into that category. It is hearty, spicy, creamy, and loaded with juicy, tender shredded chicken.
Can we travel back and talk once again about the magic of the Instant Pot? The cook time for this is 5 minutes. BLACK MAGIC. That doesn’t include the few minutes it takes to sear the chicken, actually come to pressure, or the the 5 minute natural pressure release, but even with those steps included, it’s a fast, SUPER LOW EFFORT meal. And the results are freakin’ delicious.
I am going to create my own magic show like the one we saw in Las Vegas this past weekend, but mine is going to be a show full of Instant Pot magic. Put soup ingredients in a pot, cover it with a curtain, pull back the curtain after five minutes to a pot of finished soup. Think that would be popular? You with me? We could offer free samples afterwards? Ima do it.
This recipe is the most ideal weeknight meal possible. It’s fast, it’s so easy, it requires very little prep, and it just tastes amazing. AND – bonus: lots of super yummy leftovers that you can munch on all week. I’m a big fan of leftovers, especially when it’s the type of leftovers that get better as they sit in the fridge and the flavors continue to marry.
Okay, now that I’ve ranted for several paragraphs about how awesome this soup is, let’s talk about what’s in it.
- The chicken: simple seasoned with salt and pepper and then seared in the instant pot on the saute setting until it gets nice and golden brown on both sides.
- Flavor bases: poblano peppers, onion, garlic, jalapeno, and cumin. These veggies (and cumin) cook in the pot that is already nice and flavorful from the chicken searing, and they come together to form the most delicious, aromatic base for our soup.
- The flavor boosters: a can of rotel tomatoes and a jar of salsa verde that we throw in with our chicken broth. You could just add regular diced tomatoes, but I absolutely love using rotel in any type of southwest recipe. Rotel is tomatoes that are simmered with green chilis, adding lots of flavor and a little heat. The salsa verde is a simple, zero effort way to add a huge punch of flavor to your broth.
- The creamy element: reduced fat cream cheese and sour cream. Just about 1/2 cup of each whisked into the soup once it’s finished cooking, and you add a creamy depth to the soup that is the final element of perfection!
- The toppings: avocado is a must! Well, not a must – this soup is yummy plain, but it’s even better with avocado. I also like throwing some chopped cilantro into each bowl as well.
And that’s it, people! A bowl of heaven!…