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Salsa Verde Chicken Chile

Chicken and rice soup made in the InstantPot
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Soup
Cuisine Mexican
Servings 4 bowls

Equipment

  • 1 Pressure cooker

Ingredients
  

  • 1 chicken breast
  • 3 cups chicken broth
  • 1 cup salsa verde
  • 1 4 oz can diced green chiles Use Hot is you want some heat
  • 1 cup canned fire roasted corn
  • 2 Tbsp cream cheese
  • 1/2 cup uncooked rice
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1 tsp chile powder

Instructions
 

  • Season the chicken breast with salt and pepper and place in the bowl of the pressure cooker. Add the chicken broth, salsa verde, rice, cumin, garlic powder and chile powder. Stir to combine everything and then close the lid of the pressure cooker. Cook on high pressure for 10 minutes.
  • Let the soup sit for 5 minutes after cooking before releasing the pressure valve. Remove the chicken breast and allow to cool for a few minutes. Keep the pressure cooker on warm and add the corn and cream cheese to the soup. Stir until the cream cheese is melted.
  • Place the chicken in the bowl of a stand mixer with the paddle attachment. Turn onto low speed until all the chicken is shredded into small pieces. Return the chicken to the rest of the soup and stir until all combined. You can also shred the chicken by hand with two forks.
  • Ladell soup into bowls and top with your favorite toppings such as shredded colby jack cheese, sour cream/Greek yogurt, tortilla chips, avocado and/or sliced jalapenos.
Keyword InstantPot Soup, salsa verde chicken soup