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Add to the instant pot, the chicken breasts, onion, taco seasoning, salt, pepper, 1 of the jalapeños, onions, chicken broth and cooked bacon stirring to make sure all the ingredients are combined.
Add the lid and set the valve to sealing
Set the pressure to 25 minutes.
Do a quick release to release the pressure from the Instant Pot after the cook time.
Remove the chicken and shred.
Return the chicken back to the Instant Pot and switch the Instant Pot back to the sauté setting. Stir in the cream cheese, cheddar cheese and the Xanthan gum. Stir to combine as cheese melts. Stir in the heavy whipping cream and then turn the Instant Pot off.
Allow the soup to sit to thicken for 10-15 minutes.
Add your favorite toppings and enjoy.
Add the chicken breasts, onion, taco seasoning, salt, pepper, 1 of the jalapeños, onions, bacon and chicken broth to a crock pot.
Cover and cook on low 6-8 hours or on high for 3-4 hours.
1 hour before serving, remove the chicken and shred.
Add chicken back to the crock pot. Then stir in the cream cheese, cheddar cheese and the Xanthan gum. Cover and cook on high for 15-20 minutes to melt the cheese. Then stir in the heavy whipping cream, cover and cook for 5-10 minutes on high to heat the cream through and for the soup to thicken.
Serve with the toppings and enjoy!