No Cap Soup–easy and delicious chicken soup with beans, corn, tomatoes, green chiles and more. Make it in the Instant Pot or slow cooker.
No Cap Soup
No cap (I’m not lying)! This soup is good! You’re going to love how easy this soup is to put together. And you can make it fast in the Instant Pot or slow things down and cook in the Crockpot. Beyond dicing an onion there’s not a lot of prep. You can throw the chicken in frozen or fresh. Garnish with all your favorite toppings and slurp slurp it down.
Ingredients/Substitution Ideas
- Canola oil–or vegetable oil
- Onion–yellow, white
- Garlic powder
- Chili powder
- Cumin
- Smoked paprika
- Chicken broth–or water and Better than Bouillon chicken base
- Frozen corn–or canned, fresh
- Pinto beans–or kidney, black
- Tomato paste
- Petite diced tomatoes–or crushed
- Diced green chiles–I use mild
- Chicken breasts–or boneless skinless chicken thighs
- Kosher salt and pepper
- Cornmeal–optional…it’s used as a thickener
- Sliced tamed jalapeno peppers–find by the pickles, I use Mezzetta brand
- Toppings: tortilla chips, sour cream, shredded monterey jack cheese
Steps
Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onions and saute for 4 minutes. Stir in the garlic powder, chili powder, cumin and smoked paprika.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Dump in the corn, beans, tomato paste, tomatoes and green chiles. Add in the chicken breast. Sprinkle the chicken with a pinch of salt and pepper. Sprinkle the cornmeal into the pot.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes. When time is up let pot sit for 10 minutes and then move valve to venting and remove the lid.
Shred the chicken. Stir in the jalapenos. Salt and pepper to taste.
Ladle into bowls and top with toppings.
Notes/Tips
- Serve with cornbread or a dinner roll.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with tamed jalapeno peppers are Irish Potato Nachos and Haystack Supper.
- You can use frozen or fresh chicken. Another option is to use rotisserie chicken (only pressure cook for 5 minutes).
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
No Cap Soup
- Prep Time: 20 minutes
- Cook Time: 10 minutes (plus 10 minute NPR)
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Description
Easy and delicious chicken soup with beans, corn, tomatoes, green chiles and more. Make it in the Instant Pot or slow cooker.
Ingredients
- 2 Tbsp canola oil
- 1 cup diced onion
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- 1/4 tsp smoked paprika
- 2 cups chicken broth
- 1 cup frozen corn
- 1 (15 oz) can pinto beans, rinsed and drained
- 2 Tbsp tomato paste
- 1 (14.5 oz) can petite diced tomatoes
- 1 (4 oz) can diced green chiles
- 12 ounces chicken breasts
- Kosher salt and pepper
- 2 Tbsp cornmeal
- 1/4 cup sliced tamed jalapeno peppers (find by the pickles, I use Mezzetta brand)
- Toppings: tortilla chips, sour cream, shredded monterey jack cheese
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onions and saute for 4 minutes. Stir in the garlic powder, chili powder, cumin and smoked paprika.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Dump in the corn, beans, tomato paste, tomatoes and green chiles. Add in the chicken breast. Sprinkle the chicken with a pinch of salt and pepper. Sprinkle the cornmeal into the pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes. When time is up let pot sit for 10 minutes and then move valve to venting and remove the lid.
- Shred the chicken. Stir in the jalapenos. Salt and pepper to taste.
- Ladle into bowls and top with toppings.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the oil and swirl around. Add in the onions and saute for 4 minutes. Stir in the garlic powder, chili powder, cumin and smoked paprika. Transfer to the slow cooker.
- Stir in the broth, corn, beans, tomato paste, tomatoes, green chiles and cornmeal. Add in the chicken breast. Sprinkle the chicken with a pinch of salt and pepper.
- Cover and cook on low for 4-6 hours.
- Shred the chicken. Stir in the jalapenos. Salt and pepper to taste.
- Ladle into bowls and top with toppings.
- Category: Soup
- Method: Instant Pot or Slow Cooker
More chicken soups to try…
Instant Pot Lentil Lemon Chicken Soup
A brightly flavored chicken and lentil soup based on the Greek Classic avgolemono, which translates as “egg-lemon.” It is a light and healthy soup that can be served for lunch or dinner.
Instant Pot Green Enchiladas Chicken Soup
An easy soup recipe with tons of flavor and only a handful of ingredients! (Can be low carb too).
Instant Pot Crack Chicken Soup
A creamy soup flavored with ranch dressing mix and packed with chicken, carrots, celery, onions, potatoes, cream cheese and bacon. Like crack chicken but in a soup form!
Instant Pot Chicken Tortilla Soup (with actual tortillas!)
Tortilla soup that is made with actual tortillas! The corn tortillas pressure cook along with the bites of chicken, tomatoes, veggies and broth and then they thicken the soup into a lovely consistency. You’re going to love this simple way to make real tortilla soup!
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Can you make this without the jalapenos or can you substitute fresh jalapenos for canned?
Yes you can make this without the jalapenos. I might not use fresh because the kind I used were “tamed” so they weren’t very spicy at all. I think fresh might be too strong.
Thank you!
This looks very interesting. I would like to ask with the corn, why is frozen specified? Thank you.
I just like it better. But you can also use canned corn.
Hi Georgi,
I can’t speak to what Karen might suggest, but I would start by browning (and then draining well)1 to 1 and 1/2 pounds of lean gound beef in the oil along with the onion, and then mix in the seasonings listed before proceeding with the rest of the recipe 😉
Thanks! That is a good plan I think 🙂
While i love chicken, my father in law will not eat it! Can some sort of beef or pork be substituted for the chicken? Thank you