Ingredients
1 pound boneless skinless chicken breasts
2 Tbs olive oil
2 jalapenos, seeds removed and diced
1 small onion, diced
2 cloves garlic, minced
1/2 tsp cumin
1 Tbs chili powder
1.5 cups salsa
1 tsp salt
1/2 tsp pepper
3 cups chicken stock
1/2 block cream cheese
InstaPot Directions
Press the sauté function on the Instant Pot. After its hot, add the olive oil. Add the onion, garlic, jalapeno, cumin, chili powder, salt, and pepper. Cook for 2-3 minutes. Stir often. Press cancel to turn off the sauté feature. Add chicken, salsa and chicken stock to the pot. Secure the lid, turn to seal, and set the pot to pressure cook for 5 minutes. Carefully quick release the pressure or let the pot naturally depressurize.
Shred the chicken with forks. Add in the cream cheese and stir until melted and incorporated into the soup. Turn the sauté function back on if the cream cheese is not melting well. Serve immediately or store in the fridge for up to 4 days.
Stove Top Directions
If making this on the stove top, follow the same sequence as above. Change the simmer time to 30 minutes.
Nutritional Information: 257 Calories, 9g Carbohydrate, 19g Protein, 15g Fat, 3g Fiber
Recipe from Meal Plan Addict