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Creamy Chicken Tomato Soup


  • hicken breast
  • ucchini
  • 1 onion
  • arrot
  • arlic powder
  • alt
  •  seasoning
  • omato paste
  • iced tomato
  • hopped spinach
  • iced cauliflower
  • rushed tomato
  • resh basil
  • ream cheese

Optional Topping

  • resh basil
  • Greek yogurt
  • armesan cheese


  1. Add chicken, veggies, seasonings, tomato paste diced tomatoes, and spinach to Crock/Instant pot. For the Crockpot, cover and cook on high for 4 hours, or low 8 hours. For the Instant-pot: Set the pressure cooker to manual high pressure and cook for 15 minutes, making sure the steam valve is closed. Let pressure release naturally for 15 minutes. Remove chicken and shred with two forks. Add your shredded chicken back into the Crock/Instant pot.
  2. Add steamed cauliflower (I microwave a 12 oz bag of frozen cauliflower as directed), crushed tomatoes, basil, and Greek or low-fat cream cheese into your blender. Blend until smooth. Pour mixture from the blender into the Crock/Instant pot.. Stir to combine. Top each bowl with parmesan, and some fresh basil if desired. Enjoy!

Serves 8

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