Instant Pot Jalapeño Corn Chicken Soup
This flavorful Instant Pot Jalapeño Corn Chicken Soup is a spicy pressure cooker recipe loaded with beans, spices and creamy broth.
Servings: 4
Calories: 621kcal
Ingredients
Soup
- 1 tablespoon olive oil
- 1 red onion diced
- 4 cloves garlic minced
- 1 1/2 cups corn kernels
- 1/3 cup diced jalapeno
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons chili powder
- 1 Tablespoon cumin
- 15.5 ounce can white cannellini beans with liquid
- 3 cups chicken stock
- 1 pound boneless skinless chicken breasts
- ½ cup sour cream
- 4 ounces cream cheese
Garnishes
- Sliced avocado
- Chopped jalapenos
- Corn Tortilla chips
- Lime wedges
- Chopped Cilantro
- Shredded Cheese
Instructions
- Turn the Instant Pot to sauté function. Add the olive oil and let it heat.
- When the oil is hot, add in the onions and garlic and sauté for two minutes.
- Add the corn and jalapenos and mix well. Season with salt, pepper, chili powder, and cumin. Give it a quick stir and add in the Cannellini beans with liquid, chicken stock and chicken breasts.
- Place the cover on the Instant Pot and turn the knob to SEAL.
- Cook on high pressure for 10 minutes. When the time is up, carefully turn the knob to VENT to release the pressure.
- Open the pot and remove the chicken breasts onto a cutting board. Shred the chicken using two forks.
- Stir the chicken back into the soup along with the sour cream and cubed cream cheese. Stir until the cream cheese is all melted and smooth.
- Serve with garnishes of your choice.
Nutrition
Serving: 1bowl without garnish | Calories: 621kcal | Carbohydrates: 49g | Protein: 53g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Cholesterol: 146mg | Sodium: 1455mg | Fiber: 10g | Sugar: 7g