Next in line behind Archer’s egg tutorial this week, I think I got more messages and requests for this recipe I posted on my Instagram stories recently than any I’ve posted before. I was just going about my day, thought of making this while at work, and when I got home I was super thrilled I had everything I needed to throw it in the Instant Pot. It really is one of my favorite soups I forget about. Like I said, it’s super easy and you most likely have all the ingredients at home already. This is my Instant Pot version, but you can also throw it in your slow cooker.
I actually first spotted this recipe on Instagram sometime last year when one of our previous mom crushes, @MotivationMindy shared it. I forget where she said she found the recipe but I just remember it involved a block of cream cheese and ranch seasoning. Well, I decided I’d go ahead and throw the version I’ve been using from memory on here for easy access and so I don’t forget to make it again.
As always I made sure to keep it macro friendly and simple. This will be another one of your favorites, I promise! I made a batch last Sunday so I could take these photos and it has lasted me all week for dinner. My 7 year old even asked if he could have some this week, now that’s sayin somethin! This creamy, cheesy soup is the real deal! Pair it up with some sweet potato crackers(Costco find) and top with shredded cheese, greek yogurt, and avocados.
- 3 lbs boneless, skinless, chicken breast (I use 3 of the big frozen Kirkland brand breasts)
- 1 14oz. can diced tomatoes
- 1 15oz. can black beans
- 1 15oz. can corn
- 1 4oz. can diced green chilies (use diced jalapenos if you like spicy)
- 1 8oz. block cream cheese (I use the Greek cream cheese available at Kroger or Walmart)
- 2 tablespoons Hidden Valley Ranch seasoning mix
- salt and pepper to taste
- Throw all ingredients in your Instant Pot, starting with your chicken on the bottom. Do not rinse or drain cans, and do not stir.
- Put the Instant Pot on the soup setting for 40 minutes.
- Quick release pressure when finished.
- Remove chicken breasts to shred in Kitchen Aid or using forks and then place back in soup.
If cooking in a slow cooker, set on low for 6-8 hours.
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