Description
A delightful blend of flavors in a rich, creamy chicken corn soup made quickly in a pressure cooker.
Ingredients
Scale
- 2 tsp Butter
- 2 tsp Minced garlic
- 6 cups Chicken broth
- 10 oz Can tomatoes with green chiles
- 3 to 4 cups Frozen corn
- 3 to 4 tsp Kosher salt
- 1 tsp Dried oregano
- 1 tsp Ground cumin
- 1/4 tsp Paprika
- 1/4 tsp Ground pepper
- 1/4 tsp Cayenne pepper
- 3 cups Cooked, chopped chicken
- 3/4 cup Heavy whipping cream
- Colby jack cheese (for topping)
Instructions
- Start by melting the butter in your pressure cooker over medium heat.
- Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Pour in the chicken broth and add the canned tomatoes with green chiles.
- Stir in the frozen corn, kosher salt, oregano, cumin, paprika, ground pepper, and cayenne pepper.
- Add the cooked, chopped chicken to the mixture.
- Close the lid of your pressure cooker, set it to high pressure, and cook for 10 minutes.
- Once done, carefully release the pressure.
- Stir in the heavy whipping cream until well combined.
- Serve hot, topped with Colby jack cheese.
Notes
This soup is perfect for busy weekdays. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg