This soup is thick, creamy, and packed full of flavor! This healthy version does not use Velveeta or highly processed cheese. It’s quick and easy, and is serious comfort food in a bowl.
Press the sauté button on an electric pressure cooker. Add the oil, once the oil has heated, add the onion, bell pepper, and garlic. Cook until the vegetables have soften, stirring frequently, about 3 minutes.
Add the diced tomato with green chilies, tomato sauce, fire roasted tomatoes, chicken broth, chili powder, cumin, oregano, salt, chipotle in adobo sauce and pepper (if using). Give it a stir to fully incorporate all of the seasonings.
Place the chicken thighs into the liquid, ensuring they are fully submerged in the liquid. Add the cauliflower and stir.
Seal and cook on high pressure (manual) for 10 minutes. Quick release and open once the pressure cooker has depressurized.
Transfer the cauliflower and 1 cup of the liquid to a blender and blend until smooth. Add the masa harina and an additional 1/3 cup of the liquid into the blender with the cauliflower puree. Blend until all of the masa harina has been fully incorporated.
Remove the chipotle pepper and discard.
Remove the chicken from the instant pot and shred.
Press the sauté button, add the cauliflower puree and the cheese. Stir frequently and cook for 2 minutes. Add chicken back into the soup. Stir well. Bring the soup to a simmer, turn off the pressure cooker.
Serve with your favorite toppings.
Notes
You can store the soup in a sealed container in the refrigerator for up to 7 days or up to 3 months in the freezer.