Here in San Diego it may be sunny out, but as Dave reminded me other parts of the world are still having a cold spell, some even with lots of snow. So I thought my Tex Mex Chicken Corn Soup might be something that would warm you guys up. I have a new video to give you an idea how quickly this can be made and most likely with pantry items you already have on hand, too.
Made in the Instant Pot it’s a cinch to come together and the aroma as it simmers away is wonderful.
Warm spices in this are cumin and chili powder. I add green chilis as well and the flavor is light and not overly spicy. Fresh veggies like onion, garlic, carrots and of course corn. It’s starting to come in season and I’m making the most of it here. I use corn kernels as well as creamed corn to thicken the soup. Evaporated milk is used because it has less water and fat than a heavy cream and helps achieve a creamy consistency just fine.
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I’ll share a little kitchen hack I use to shred up chicken in a jiffy. I use my electric mixer! Yep, drop that cooked chicken in, use the paddle attachment to do the heavy work and BAM. Shredded chicken is done.
Some might say that’s lazy, but I am always using my kitchen utensils, that’s why I bought them. Use them people and save time.
For some texture and toppings I like to sprinkle diced red bell pepper, cilantro and a squeeze of lime to finish this soup off. If you’re interested in some other Tex Mex recipes, try my Easy Chicken Tamale Pie or my Tex Mex Stuffed Peppers. Enjoy!
Tex-Mex Chicken Corn Soup
Ingredients
- 2 large chicken breasts cooked (See Note 1)
- 2 tbsp olive oil
- 1 large onion chopped
- 3 cloves garlic chopped
- 1 tbsp ground chili powder
- 2 tsp ground cumin
- 1 tsp kosher salt
- 2 carrots peeled and chopped
- 7 oz can diced green chilies
- 29 oz can whole kernel corn or 4 ears of corn, kernels cut off the cob
- 14.75 oz can cream sweet corn
- 2 tbsp cornstarch
- 4 cups chicken stock
- 12 oz can evaporated milk
- 1 large red bell pepper diced
- Cilantro chopped, for garnish
- Limes for garnish
Instructions
- In an Instant Pot or large soup pot over medium heat add the oil and sauté the onion and garlic for 2 minutes. Add the chili powder, cumin and salt. Stir and cook 2 minutes more.
- Add the chicken, carrots, green chilis, corn kernels, cream of corn, corn starch, chicken stock and evaporated milk. Stir to combine and if using Instant Pot, close the lid and set to Soup. If cooking in a large soup pot, cover and simmer on low for 35 minutes or until vegetables are tender. Season to taste.
- Serve with chopped cilantro, red bell peppers and limes to garnish.
You hit a home run with this one Kevin. For the chili’s I roasted 2 jalapeños and 1 Anaheim Chile. Simply outstanding! Thanks
Thanks David and I like your chile roasting add!
Hello – thanks for the recipe. Do you add the chicken to the Instant Pot in step 2? How long do you cook it on the Instant Pot?
Hi there Lia! Yes, the chicken goes in at Step 2. As for the time, it is a 30 minute setting when you choose the Soup button on the Instant Pot. Hope you enjoy!
Wonderful soup. Instead of the rotis chicken I diced up chicken thighs, dusted with chipotle chili powder and salt and then sautéed. Very, very tasty!
Nice, that sounds perfectly tasty to me Steve. Cheers!
Yummy recipe Kevin, but I don’t have an instant pot! Do you have a stove-top method for this soup? Or do I just wing it! 🙂
Dianne, thanks for stopping by! The Instant Pot is not the only way to go to make this. I give detailed instructions for stove top on the recipe card. Hope this helps!
We had a little skiff of snow yesterday, so, yeah, I’m still in the mood for soup. 🙂 This one looks right up my alley!
I love that chicken shredding tip – so clever! I’m definitely going to try it. And this soup…wow! You took pantry staples to a whole new level, my friend!
Thanks Faith, I thought it cool enough to share in the video and since I was using the mixer next for another recipe it wasn’t a big deal. I’ve made this for a few years and Dave was looking for it on the site and wondered why I hadn’t posted it so there you go! Hope things are well. Cheers friend!
Kevin, I made this for dinner tonight and my family absolutely loved it! I ended up cooking it on the stove because the volume was a bit too much for my six-quart Cuisinart pressure cooker (I think I put in a bit too much chicken & frozen roasted corn). Next time I may scale back a tad so I can use the PC. In any event, we’ll make this often. It’s delicious, thanks!
Awesome news Dave, thanks for the feedback. It does make enough to feed 10 people. 🙂
Cheers!
Save me a bowl, that looks amazing!!
Hey Matt, thanks. Appreciate it. You guys coming down for the Del Mar Fair this year? We need to meet up this time.
Kevin, I’m so glad you now have recipes for electric pressure cookers! I recently received one as a gift and have been a great time exploring what it can do. If I may ask a favor, would it be possible for you to include settings and times for electric pressure cookers other than InstaPot? Best I can figure, the InstaPot Soup setting is high pressure for 30 minutes, does that sound right?
Hi Dave! What electric pressure cooker do you use? I will research, but I think your timing is pretty spot on.
Hi Kevin. I do indeed have all the necessary pantry ingredients to make this. I use green chiles quite often. We are in the 80’s here, but that never stops me from eating a nice soup or chili. With some nice crusty bread of course.
I probably use green chili more then the red varieties myself Dorothy. I make extra of this and freeze for later. Since there are no potatoes in it, it does well. Plus, your crusty bread comment just reminded me to feed my sourdough starter. So thanks! Hi to Gary and hope this is finding you both well.