Chicken Queso Soup


  • 3 cups chicken broth
  • 1 1/4 cups fresh salsa
  • 1 lb boneless skinless chicken thighs
  • 1 tsp garlic powder
  • 1/2 tsp ground chipotle powder
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 8 ounce cream cheese
  • 1/2 cup Monterey Jack cheese
  • 1/4 cup cotija
  • 2 tbsp chopped cilantro
  • Add Pot Mixture ingredients to the Instant Pot and stir to combine, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 20 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • Carefully remove the chicken from the pot to a cutting board and shred, then return to the pot.
  • Turn the pot off by selecting CANCEL , then select SAUTE .
  • Add cream cheese and stir until melted and mostly incorporated.
  • Stir in the monterey jack cheese. Serve warm topped with cotija and chopped cilantro.
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