Are you craving a bowl full of warmth and Mexican street food vibes? This Instant Pot Mexican Street Corn Chicken Soup is the perfect fusion of comfort and spice, bringing the vibrant flavors straight to your kitchen for a quick, easy dinner. Although Mexican Street Corn usually isn’t associated with having chicken in it, I added it in for some protein and depth and it turned out delicious! I hope you will like one of my new favorite soup recipes this season!
In the fast-paced world we live in, finding ways to simplify our daily tasks is always a welcome relief. This holds especially true in cooking simple, yet delicious meals for our families, where time and effort often feel like luxuries. This is why I love my Instant Pot, a modern kitchen marvel that has revolutionized home cooking and simplified my days.
I make Instant Pot Mexican Rice multiple times a month, and this Instant Pot Mexican Street Corn Chicken Soup that I recently created is going to be a new staple in our house and I hope you like it, too!
Why do I need an Instant Pot?
1. Time Efficiency
The Instant Pot’s claim to fame lies in its ability to significantly reduce cooking times. What might take hours on the stove or in the oven can often be accomplished in a fraction of the time with the Instant Pot. This is a game-changer for busy individuals and families, allowing them to prepare wholesome, homemade meals without sacrificing hours of their day.
2. Energy Savings
Not only does the Instant Pot save time, but it also consumes less energy compared to traditional cooking methods. Its sealed design traps heat and steam, leading to faster cooking while using less electricity. As we become increasingly conscious of our environmental impact, the Instant Pot emerges as a greener option in the kitchen.
3. Versatility
From sautéing and pressure cooking to slow cooking and steaming, the Instant Pot is a multitasking marvel. Its versatility extends to a wide range of cuisines and dishes, making it an indispensable tool for home cooks who want to explore diverse recipes without cluttering their kitchen with multiple appliances.
Since the Instant Pot came out, there are also newer machines who do all of this plus more, like air frying, like the Ninja Speedi.
4. Flavor Retention
The sealed environment of the Instant Pot not only expedites the cooking process but also locks in flavors. This results in dishes that are more aromatic and succulent compared to conventional methods. The pressure cooking technique tenderizes tough cuts of meat and infuses flavors into every bite, ensuring a restaurant-quality experience right at home.
5. One-Pot Wonders
Say goodbye to a sink full of dirty dishes! The Instant Pot’s ability to handle multiple cooking techniques in one vessel means fewer pots and pans to clean up. This not only saves time on cooking but also on post-meal cleanup.
If this is not your first time on Ginger Casa, you will know that I have an obsession with Mexican food and most recently, Mexican Street Corn creations, like this Crockpot Mexican Street Corn Dip, Mexican Street Corn Smash Tacos, and vegan Mexican Street Corn Dip. I just love the combination of flavors of Mexican street corn, it is one of my favorite things! The sweetness of the corn, the tartness of the lime juice, and the flavors of Tajin make it so addicting! These new recipes with a classic flavor are so fun and delicious!
Instant Pot Mexican Street Corn Chicken Soup
Now that we’ve explored the advantages of the Instant Pot, check out this mouthwatering recipe that I recently crafted — the Instant Pot Mexican Street Corn Chicken Soup. Think Mexican Street Corn plus Chicken for protein, all in a quick soup that can be customized and will be devoured by the whole family!
The result is a vibrant and flavorful Mexican Street Corn Chicken Soup that captures the essence of street food in a comforting, hearty bowl. The tender chicken, sweet corn, and creamy broth come together wonderfully, while the spices add a subtle kick that keeps you coming back for more.
The Instant Pot played a crucial role in bringing this recipe to life. The pressure cooking method cooked the chicken quickly but the result was still tender bites of chicken. The sealed environment allowed the ingredients to mingle and create a delicious flavor profile. The convenience of using a single pot for the entire cooking process made the preparation and cleanup a breeze for me!
Don’t miss these healthy instant pot recipes!
Ways to Customize this Recipe
I love recipes that are easy to customize to your liking. Consider sprinkling cotija cheese or sour cream on top of your soup. Use chicken thighs or rotisserie chicken instead of chicken breasts. Use fresh corn, canned corn, or frozen corn! Use heavy cream, cream cheese or coconut cream. You can also use coconut milk if you do not have coconut cream. Target and Sprouts both have coconut milk and coconut cream for a great price. (better than Walmart!)
If you are a vegan or vegetarian, swap the chicken for some protein rich black beans or pinto beans. Swap veggie broth for chicken broth.
Can I make this soup in the Crock Pot or on the Stovetop?
Yes! Just add all of your ingredients and cook for 6 hours on high or 8 hours on low in the Crock Pot. The slow cooker is a great choice for this soup if you want it to simmer all day and be ready at dinner time.
If cooking on the stove top, add all ingredients to a large pot and bring to a boil. Turn down to medium and simmer for at least 20 minutes, checking the chicken for doneness before serving.
As we navigate our busy lives, the Instant Pot emerges as a kitchen superhero, simplifying the cooking process and enabling us to savor delicious, homemade meals. Its time efficiency, energy savings, versatility, flavor retention, and one-pot convenience make it an indispensable tool for anyone seeking culinary excellence without sacrificing precious time.
This Instant Pot Mexican Street Corn Chicken Soup stands as a testament to the endless possibilities this kitchen gadget offers. Enjoy this recipe and let me know what you think!
Instant Pot Mexican Street Corn Chicken Soup
This delicious Instant Pot Mexican Street Corn Chicken Soup comes together quickly and easily and can be adjusted for flavor preferences!
Ingredients
- 6-8 chicken breast tenderloins, cubed
- 2 teaspoon avocado oil
- 2 cans of corn (can substitute with corn and peppers cans, corn on the cob, or frozen)
- one medium jalapeño, diced
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon chili powder
- ¼ teaspoon smoked paprika
- 2 cups of chicken broth
- 1 cup heavy cream OR 1 can of coconut cream
- ¼ cup of minced fresh cilantro (can add it in soup or as a topping)
- juice of 1-2 limes (can add before or after cooking)
- Tajin, for flavoring after serving
- sour cream, cotija cheese, optional
Instructions
- Open and drain cans of corn and either air fry for 4 minutes or pour onto a cookie sheet and toast for about 4 minutes. You want it to be browned but not burned, so check it after 4 minutes and if browned, set it aside. If not browned, cook for another 1-2 minutes at a time.
- Add avocado oil in the bottom of the Instant Pot and turn to sauté setting.
- Add in chicken cubes and sauté for 1-2 minutes and flip.
- Cook chicken an additional 1-2 minutes and then add in browned corn, diced jalapeño, garlic, salt, pepper, chili powder, smoked paprika, chicken broth, heavy cream or coconut cream. cilantro, if wanted, and the juice of one lime.
- Set Instant Pot to pressure cook for 12 minutes.
- When cooking is complete, do a quick release and serve!
- Garnish soup with more lime juice, Tajin, cilantro, sour cream, cotija cheese, etc.
Notes
Adjust the heat level by adding or omitting the jalapeño pepper.
Grilled corn is ideal for this recipe, but during the colder months, toasted, browned corn does just fine. You can also brown it in the instant pot.
Make this soup more hearty by adding in corn tortillas, torn into strips.
Store leftovers in an airtight container in the fridge for 3-4 days. Your family will love this easy Mexican street corn soup leftovers on busy weeknights!
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 251Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 75mgSodium: 542mgCarbohydrates: 14gFiber: 1gSugar: 8gProtein: 17g
The writer is not a doctor or nutritionist and this nutritional information is just a guideline. Please consult your doctor or nutritionist for more accurate information.