Ingredients
Soup Base
- 1 cup chicken stock (plus an optional additional cup after pressure cooking)
- 16 ounces salsa verde (Pace Brand recommended, rinse the jar with ¼ cup water)
- 6 ounces jarred diced jalapeños with their pickling juice (half of a 12-ounce jar)
- 8 ounces canned green chilies
- 2 fresh jalapeños, stems removed and chopped (include seeds and membranes for extra heat)
- 1 large yellow or white onion, chopped
- 6 green onions, chopped
- 5 garlic cloves, minced
- 1 tablespoon cumin
- 2 teaspoons coriander
Chicken Seasoning
- 3 pounds boneless skinless chicken breasts (4 to 6 breasts)
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 to 2 teaspoons salt
- 1 teaspoon pepper
Add-ins & Toppings
- 4 ounces cream cheese, softened
- 22 ounces canned sweet corn, drained (two 11-ounce cans, such as Green Giant Steam Crisp Niblets)
- Shredded Monterey Jack cheese (for serving)
- Sour cream (for serving)
- Chopped cilantro (for serving)
- Diced jalapeños (for serving)
- Diced green onions (for serving)
Instructions
- Combine Soup Ingredients: Add one cup of chicken stock, salsa verde, jarred jalapeños along with their pickling juice, canned green chilies, chopped fresh jalapeños, chopped yellow and green onions, minced garlic, cumin, and coriander to the Instant Pot. Stir well to mix all ingredients together.
- Season the Chicken: In a separate bowl or on a plate, season the boneless skinless chicken breasts with salt, pepper, garlic powder, and onion powder. Place the seasoned chicken into the Instant Pot, ensuring they are slightly submerged in the mixture.
- Pressure Cook: Close the Instant Pot lid and set it to cook on High Pressure for 15 minutes. Keep in mind the Instant Pot will take approximately 15-20 minutes to come to pressure before the timer starts.
- Release Pressure and Shred Chicken: When the cooking cycle completes, perform a manual pressure release by carefully moving the valve to “Venting.” Remove the chicken breasts from the pot and place them on a plate to rest for 5-10 minutes. Once slightly cooled, shred the chicken using two forks.
- Incorporate Cream Cheese and Corn: Turn the Instant Pot to “Sauté” mode. Add the softened cream cheese to the broth and whisk continuously until the cream cheese has fully blended and the soup is creamy. If you prefer a thinner soup, stir in an additional cup of chicken stock. Next, add the drained sweet corn and return the shredded chicken to the pot, stirring to combine. Allow the chicken to absorb some of the flavorful liquid.
- Serve and Garnish: Ladle the soup into bowls and serve with your choice of toppings such as shredded Monterey Jack cheese, sour cream, chopped cilantro, diced jalapeños, and diced green onions for extra flavor and texture. Enjoy your comforting bowl of Chicken Salsa Verde Soup!
Notes
- If you like extra heat, leave the jalapeño seeds and membranes in; remove them for a milder soup.
- The cream cheese adds a creamy texture but can be substituted with sour cream for a tangier flavor.
- For a thinner broth, add more chicken stock after pressure cooking.
- Leftovers keep well refrigerated for up to 4 days or can be frozen for up to 3 months.
- Use freshly chopped cilantro and green onions as garnish right before serving for the best flavor.
- Adjust salt and spice levels according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Mexican
