I have made this soup numerous times over the years and it always ends up a little bit different because I never measure anything lol. I just wing it. The first time I made it a few years ago was just to use left over chicken I had seasoned with taco seasoning earlier that week because I didn’t want chicken tacos AGAIN lol. Anyway, here is the recipe because today, I finally measured out everything to post here. I added additional taco seasoning other than what I measured down below but again, just keep testing and add the amount you desire.
Ingredients
- 3 chicken breasts
- 16 ounces chicken broth
- 1 14.5 oz. can of fire roasted tomatoes
- 1 package of taco seasoning
- 1 package of ranch seasoning
- 1 8oz. block of cream cheese
- 1 4.5 oz. can of green chilies
- 3-4 tablespoons of roasted red bell peppers
- salt and pepper to taste
- optional toppings: avocado, cilantro, tortilla strips, sour cream
Instructions
I cooked mine in my Instant Pot but this recipe can obviously be made on the stove top or slow cooker.
In Instant pot, add in the chicken broth and chicken breasts.
Cook on High pressure for 15 mins or longer depending on size of chicken you’re using.
I let mine slow release for about 10 mins because I was multi tasking.
Take chicken out and shred it and set aside.
I strain the broth the chicken cooked in incase any of the fat came off and add back into the pot.
In your pot, add shredded chicken, taco and ranch seasoning, chilies, fire roasted tomatoes and roasted red bell peppers and stir well.
Cook on soup/stew setting for about 15 mins, once bubbling, add in cream cheese in chunks and cover to melt for a few minutes and it’s done.
I top mine with diced avocados, cilantro and sometimes tortilla strips.