Name: No Cap Soup
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 Tbsp canola oil; 1 cup diced onion; 1 tsp garlic powder; 1 tsp chili powder; 1 tsp cumin; ¼ 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; ¼ cup sliced tamed jalapeno peppers (find by the pickles, I use Mezzetta brand); Toppings: tortilla chips, sour cream, shredded monterey jack cheese

Description

Easy and delicious chicken soup with beans, corn, tomatoes, green chiles and more. Make it in the Instant Pot or slow cooker.

Ingredients

Scale

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

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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