Poblano And Chicken Soup


  •  1 cup of onion (diced) 
  • 3 chopped poblano peppers 
  • 5 cloves of garlic 
  • 2 cups of diced cauliflower 
  • 1 ½ pounds (cut in large chunks) chicken breast 
  • ¼ cup of fresh cilantro (chopped) 
  • 1 teaspoon of coriander (ground) 
  • 1 teaspoon of cumin (ground) 
  • 1-2 teaspoons of salt 
  • 2 cups of water
  • 2 ounces (cut in small size) cream cheese 
  • 1 cup of sour cream 


1.To the bowl contained in the instant pot, add in poblanos, onion, cauliflower, garlic, cilantro, chicken, coriander, water, cumin and salt. 

2.Close the instant pot and select manual and set to high pressure and cook for 15 minutes. After cooking is complete, release pressure naturally for 10 minutes and quick- release. 

3.Open the instant pot and transfer chicken into a bowl with the aid of tongs. 

4.Tilt the bowl contained in the instant pot and use an immersion blender to puree the mixture of vegetables roughly. Make it slightly crunchy. 

5.Set instant pot to sauté and set to high heat. When broth is observed to be bubbling and hot, add in cream cheese and keep stirring until melt. Blend the cream cheese with whisk if needed, 

6.Shred chicken and stir back into the instant pot. Serve once heated through and top with sour cream.  

Nutrition: calorie: 202, carbs: 5g, fiber: 3g, fat: 10g, protein: 20g 

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