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.
Instant Pot Mexican Chicken Corn Chowder
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
- 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.
- In addition to sour cream and salsa, try adding cilantro or jalapeno pepeprs as well.
Nutrition
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