Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 red onion, diced
- 4 cloves garlic, minced
- 1 1/2 cups corn kernels
- 1/3 cup diced jalapeño
- 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
Dairy and Garnishes
- 1/2 cup sour cream
- 4 ounces cream cheese
- Sliced avocado, for serving
- Chopped jalapeños, for serving
- Corn tortilla chips, for serving
- Lime wedges, for serving
- Chopped cilantro, for serving
- Shredded cheese, for serving
Instructions
- Heat Oil and Sauté Aromatics: Turn the Instant Pot to the sauté function and heat the olive oil. Add the diced onions and minced garlic, sautéing for about two minutes until fragrant and slightly softened.
- Add Vegetables and Spices: Stir in the corn kernels and diced jalapeños. Season with salt, black pepper, chili powder, and cumin. Mix well to combine all ingredients evenly.
- Combine Beans, Stock, and Chicken: Add the white cannellini beans with their liquid, chicken stock, and place the whole boneless skinless chicken breasts into the pot.
- Seal the Instant Pot: Place the lid on the Instant Pot and ensure the valve knob is turned to the SEAL position to prepare for pressure cooking.
- Pressure Cook: Set the Instant Pot to cook on high pressure for 10 minutes. Once the cooking cycle completes, carefully switch the valve to VENT to release the pressure.
- Shred the Chicken: Open the pot and transfer the chicken breasts to a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Add Dairy and Incorporate: Return the shredded chicken to the pot. Stir in the sour cream and cubed cream cheese, mixing thoroughly until the cream cheese has melted completely, creating a smooth and creamy texture.
- Serve with Garnishes: Ladle the soup into bowls and top with your choice of sliced avocado, chopped jalapeños, corn tortilla chips, lime wedges, chopped cilantro, and shredded cheese for added flavor and texture.
Notes
- You can adjust the amount of jalapeño according to your heat preference.
- Using canned beans with the liquid adds extra flavor and thickness to the soup.
- For a dairy-free version, omit the sour cream and cream cheese or substitute with dairy-free alternatives.
- Make sure to release pressure carefully to avoid burns from the steam.
- Leftover soup stores well in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (pressure cooking) plus 5 minutes sautéing and finishing
- Category: Soup
- Method: Instant Pot
- Cuisine: Mexican
