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Instant Pot Mexican Chicken Corn Chowder

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Do you like a warm and delicious chowder during the cold, winter months? If so, this Instant Pot Mexican Chicken Corn Chowder will definitely be your new go-to recipe!

We love chowder recipes including our favorites, Low-Carb Clam Chowder and Crock Pot Corn Chowder Soup Recipe!

Instant Pot Mexican Chicken Corn Chowder

I love a good delicious Mexican dish and this Chicken Corn Chowder really goes over well with the entire family! What I love about this recipe is how easy it is to make, yet how powerful all of the flavors are at the same time.

Even if you forget to thaw out your chicken (it happens to all of us!), you can still whip together this recipe in no time, making you the star of the kitchen!

What if I forget to thaw my chicken beforehand?

I do a lot of my Instant Pot Chicken recipes, starting with the chicken being frozen.  Because the Instant Pot heats up and thaws the chicken quickly enough, it’s not a problem when it comes to bacteria growth.  I usually add 5 minutes onto any recipe that calls for thawed chicken and my chicken is normally just right when it comes out.

Can you use fresh corn instead of frozen?

You most definitely can. Either way will still give this dish a delicious pop of Mexican-flavor. You can also use canned corn, if you don’t have frozen or fresh available.

What’s the best thing to serve with Instant Pot Mexican Chicken Corn Chowder?

We always serve this soup on top of Fritos and we top this dish with sour cream and salsa.  Sometimes, if we have it on hand, we put cilantro on it as well.

It goes really well with a warm pan of cornbread as a side dish, or even a side salad. Really, any type of bread would be good with it, but, keep in mind, it really makes a complete meal by itself.  If you’re busy today, keep it simple!

Meet the Robinsons

My daughter Quinnly has been bothering us to let her take dance for a long time.  We finally started her up at the beginning of the school year.  She is so happy!  This was right before she left for her first class.

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Instant Pot Mexican Chicken Corn Chowder

Do you like a warm and delicious chowder during the cold, winter months? If so, this Instant Pot Mexican Chicken Corn Chowder will definitely be your new go-to recipe!
Course Instant Pot
Cuisine Mexican
Keyword Mexican Chicken Corn Chowder
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8
Calories 190kcal
Author Sarah Robinson

Ingredients

  • 48 oz chicken broth
  • 5 boneless skinless chicken breasts
  • 3 12 oz bags frozen corn
  • 1 tsp cumin
  • 2 tsp minced garlic
  • 4 chicken bouillon cubes
  • 2 4 oz cans of diced green chilies
  • 2 cups milk
  • salt & pepper to taste
  • Fritos chips
  • Sour cream topping, optional
  • Salsa topping, optional

Instructions

  • Place chicken, chicken broth, corn, cumin, garlic, bouillon cubes, and green chilies in Instant Pot.
  • Close lid & valve. Cook on manual/Pressure Cook, high pressure for 20 minutes (if chicken is frozen) or 15 minutes (if chicken is thawed).
  • Quick release the pressure.
  • Remove chicken breasts and chop into bite sized pieces.
  • Add milk and stir. Return chicken into soup.
  • Serve over Fritos chips and top with sour cream and salsa.

Freezer to Instant Pot:

  • Place chicken, chicken broth, corn, cumin, garlic, bouillon cubes, and green chilies in gallon size freezer safe bag.
  • Label and lay as flat as possible to freeze.
  • On cooking day, place thawed contents of bag into Instant Pot and follow instructions 2-4 above.

Notes

  1. Serving this dish over Fritos chips is a key part of getting the taste that it is supposed to taste like.  Don't leave them out.  
  2. In addition to sour cream and salsa, try adding cilantro or jalapeno pepeprs as well.  

Nutrition

Calories: 190kcal | Carbohydrates: 17g | Protein: 20g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 52mg | Sodium: 1280mg | Potassium: 604mg | Fiber: 2g | Sugar: 7g | Vitamin A: 260IU | Vitamin C: 18mg | Calcium: 92mg | Iron: 1mg

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Testimonials

  • Amorette DavisUser of the Free Freezer to Slow Cooker One Week Menu

    Thank you so much! As a special needs mommy these recipes have helped us so much.   I often am very busy with being a nurse for our child that I don't have time for making sure we get meals.  This allows me to do all my prep on the weekends, while my husband is home to help, and to cook during the week.  So grateful!

  • Linda SearsOwner of Freezer to Slow Cooker Menus

    Sarah’s Freezer to Slow Cooker ebooks have been a fantastic addition to my meal plans.  They make meal planning easy and my family happy. I love the way each recipe is laid out, with a shopping list and ingredient prep list, along with cooking instructions. Sarah’s done all the hard work for me!  The recipes have used have all been delicious and easily adaptable to my family’s taste and the number of people I’m serving.

  • FranOwner of Freezer to Slow Cooker Ebooks
     I purchased all of your freezer to slow cooker ebooks a month or so ago and I'm in love with this way of cooking.  I now have taken all 10 weeks of recipes and written them of my menu planner and then I repeated the 10 weeks and will continue to do so throughout the year.  My family of 5 adults and 1 child enjoy the meals that you have planned and I have cooked and I'm excited that the next time when that meal comes due up in the rotation I won't have to purchase anything but just pull it from the freezer.  Thank you so much
           A Happy Slow Cooker User
  • rayzn2angelsfrom Freezer to Slow Cooker Series

    This makes my life so much easier. I'm a busy work at home/stay at home mom, wife, business woman and I feel like dinner is always the thing I just never get time to do. We have done like 15 of the crockpot recipes from Sarah and they are all very yummy. They get a thumbs up from my husband and kids every time. And there is always enough for my husband to take the left overs at least 2x per recipe. I have a family of 5, 2 adults, 21, 13, 16. So it makes plenty. Thank you Sarah.

  • Dawn S.Buyer of Freezer to Slow Cooker Ebook Series
    I am a 59-year-old wife and mother of two grown children.  I love your idea of fixing a lot of meals ahead of time and then pulling one out, put it in the crockpot, and you have dinner when you get home.  I hate feeling rushed when I cook so Monday - Friday I use those crockpot meals and make enough that we have lunch the next day.  I take Sunday afternoon, fix up what I need for the week (I don't have a lot of freezer space so I do a week's worth at a time) and I'm done with it!  Saturdays I like to try new recipes from some of my cookbooks which I am finding I can freeze as well!  So you have shown me a whole new way to organize my time and still put a healthy meal on the table.  Thanks so much and I look forward to future blogs.

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