Last Updated on March 22, 2024 by Share My Kitchen
Whether you’re looking for a soup to warm and comfort you from the cold weather, or simply want something easy and delicious to make, this easy Chicken Salsa Soup recipe is sure to please.
This soup is full of flavor and easy to prepare with only a few ingredients, such as chicken and salsa. Then, cream cheese is mixed in to add a creamy richness and finished with avocado and shredded cheese.
Chicken Salsa Soup Recipe
INGREDIENTS
- 1-pound boneless skinless chicken breasts
- 3 cups low sodium chicken broth
- 1 (8-ounce) brick cream cheese
- 1.5 cups mild salsa
- 4 teaspoons taco seasoning mix
Toppings
- 1 avocado, thinly sliced or diced
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro or parsley
INSTRUCTIONS
- Soften Cream Cheese: cut the cream cheese into 8 cubes and set it aside to soften as you move on to the next step.
- Pressure Cook: mix together the chicken broth, salsa, and taco seasoning in a pressure cooker pot until thoroughly combined. Then, add chicken breasts, making sure they are submerged. Secure and seal the lid. Cook for 25 minutes at high pressure, then do a quick pressure release.
- Thicken Soup: Remove the cover and transfer the chicken breasts to a plate. Set aside. Then, whisk 1 cup of the hot liquid from the pressure cooker with softened cream cheese in a heatproof bowl or liquid measuring glass, until smooth. This takes a few minutes. Add the cream cheese mixture back into the pot and stir it in.
- Shred Chicken: Use sautés mode on medium heat. While you are waiting for the liquid to boil, use two forks to finely shred the chicken. Then, return the chicken to the pot. To combine flavors, boil the soup for a couple of minutes, stirring often. Switch off sauté mode.
- Serve: Pour the soup into bowls and garnish with avocado, cheddar cheese, and cilantro.
NOTES & TIPS
Ingredient Notes
- Chicken Breasts: fresh chicken is the best option; if you have frozen chicken, defrost it in the fridge overnight to thaw. You can also use already-cooked shredded chicken. Chicken thighs will also work for this recipe.
- Chicken Broth: To avoid a salty soup, use broth with low sodium.
- Cream Cheese: Philadelphia cream cheese can be used. This is the key ingredient which gives the soup a thick, smooth consistency.
- Salsa: You can use homemade salsa or the fresh one you can find in the refrigerated section of a grocery store. Do not use canned or shelf-stable jarred salsa. Also, Pico de Gallo is thicker and chunkier than salsa. So do not interchange them. If you are making this soup for the first time, it is recommended that you buy mild salsa. Taco seasoning will add heat to the soup, and you don’t want it to be too spicy to enjoy.
- Taco Seasoning Mix: This can be found in your grocery’s spice aisle. 4 tablespoons are enough to provide adequate spiciness. However, you may use 3 to 4 teaspoons if you aren’t able to handle spices well. You can also make your own mixes.
- Pressure Cooker Equipment: For this recipe, a 6-quart Instant Pot was used. You can also use other sizes of electric pressure cookers, provided that all ingredients are within the maximum size.
Recipe Notes
- Sealing the Pressure Cooker: Please don’t forget to seal the pressure cooker before cooking. You need to turn the pressure knob from “venting” to “sealing,” or else the pot will not pressurize.
- Pressure Cooking Time: The pressure-cooking time will not change even if you increase or decrease the quantities of ingredients to make it easier for different serving sizes.
- Serving: You can also add toppings such as sour cream or Mexican queso fresco, fresh chopped tomatoes, a squeeze of lime juice, or fresh jalapenos to the soup. The soup can also be served as is. But honestly, the soup can be served on its own as it is incredibly delicious. You may also serve it with appetizers such as bacon-wrapped jalapeno sticks or fried jalapeno slices. If you have leftovers, place a cover and refrigerate for up to a couple of days. Then, reheat in the microwave until it is warm.
