Description
A vibrant and comforting Mexican-inspired pressure cooker meal that perfectly balances spicy jalapeño heat with the natural sweetness of corn. Featuring tender shredded chicken, hearty cannellini beans, and a velvety finish of sour cream and cream cheese, this soup delivers deep, slow-simmered flavor in under thirty minutes. It is a perfect, protein-rich weeknight solution for busy families seeking a nutritious and satisfying meal.
Ingredients
1 tablespoon olive oil
1 red onion, finely 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
3 cups chicken stock
1 pound boneless skinless chicken breasts
1/2 cup sour cream
4 ounces cream cheese, cubed
Instructions
Set the Instant Pot to saute mode and heat the olive oil.
Add the red onion and garlic, sautéing until fragrant and softened.
Stir in the corn, jalapeños, salt, black pepper, chili powder, and cumin.
Add the chicken breasts, cannellini beans with their liquid, and chicken stock.
Secure the lid, set to high pressure for 12 minutes, then perform a quick release.
Carefully remove the chicken breasts and shred them using two forks.
Stir in the sour cream and cubed cream cheese until fully melted and creamy.
Return the shredded chicken to the pot and stir to combine before serving.
Notes
Remove the seeds from the jalapeños to reduce the heat level. This soup stores well in the refrigerator for up to 3 days. Adjust the thickness by adding more chicken stock if desired.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 95mg