Difficulty
Easy Recipe
Prep Time
15 minutes
Cook Time
30 minutes
Servings
4

This creamy, comforting chicken soup is full of bold Mexican flavors and perfect for cozy evenings or quick weeknight dinners. Made in the Instant Pot for ease and speed, it features tender shredded chicken simmered in a richly spiced broth with cream cheese, sharp cheddar, and a splash of heavy cream for indulgent, velvety texture. Pair it with a crunchy cabbage-lime slaw and sliced avocado to add brightness and balance to your bowl. This nourishing meal is deeply satisfying and even more flavorful the next day!

Ingredients
2 tablespoons avocado oil
1 medium onions chopped
2 cloves garlic crushed
2 teaspoons ground cumin
1 teaspoons dried oregano
1 teaspoons smoked paprika
¼ teaspoons chipotle chili powder
1½ teaspoons sea salt
4 celery stalks chopped
2 cups diced tomatoes
1 cups chicken stock (unsalted)
1½ pounds boneless chicken breasts
1 cups heavy cream
½ cups cream cheese
1 cups grated raw cheddar cheese
1 cups cilantro chopped