Easy Mexican Chicken Soup

Step 1

Place chicken, tomatoes, broth, water, taco seasoning and salsa in the Instant Pot.  Set to manual mode and cook for 12 minutes on high.

Step 2

Do a quick release of pressure.

Step 3

Remove chicken and add softened cream cheese to Instant Pot. Stir cream cheese into soup until it is melted and fully incorporated.

Step 4

Shred chicken using 2 forks and return to soup. Stir well and serve. Top with avocado slice and cheese.