Turn on the saute option of the pressure cooker and saute the vegetables.
After sauteing the vegetables, add the chicken and Kettle & Fire Chicken Bone Broth to the pressure cooker and cook on high for 14 minutes.
After the chicken is cooked, do a quick release and remove chicken from the pressure cooker.
Shred chicken with a fork and add it back into the soup mix.
Remove 1 cup of the hot liquid and add it along with 8 oz cream cheese to a blender. Blend it on high until creamy.
Pour the mixture into the pressure cooker.
Add parsley, dried dill, dried chives, garlic powder, and whipping cream. Saute again until it boils. This will take about 5 minutes. It will thicken as it cools. (add xanthan gum if you like it thicker)
Serve topped with shredded Monterrey Jack cheese, sour cream, chives, cilantro, and optional fresh jalapeno slices.