Mexican Chicken Corn Soup in Your Pressure Cooker
A creamy and comforting soup loaded with chicken, sweet corn, and zesty tomatoes with green chiles—all made quickly in your pressure cooker for maximum flavor with minimum effort.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 2 teaspoon Butter
- 2 teaspoon Minced garlic
- 6 cups Chicken broth
- 10 oz Can tomatoes with green chiles
- 3 to 4 cups Frozen corn
- 3 to 4 teaspoon Kosher salt
- 1 teaspoon Dried oregano
- 1 teaspoon Ground cumin
- ¼ teaspoon Paprika
- ¼ teaspoon Ground pepper
- ¼ teaspoon Cayenne pepper
- 3 cups Cooked, chopped chicken
- ¾ cup Heavy whipping cream
- Colby jack cheese for topping
Instructions
Instructions
- Melt butter in your pressure cooker on sauté mode. Add garlic and cook until fragrant.
- Add chicken broth, tomatoes with green chiles, corn, and all spices. Stir gently.
- Seal the lid and cook on high pressure for 10 minutes.
- Quick release the pressure and open lid carefully.
- Stir in cooked chicken and heavy cream. Use sauté mode to gently warm for 2-3 minutes.
- Serve hot and top with Colby jack cheese. Add lime or cilantro if desired.
Notes
Top with fresh cilantro or lime for extra zest. Store leftovers in airtight containers and reheat as needed.