Instant Pot Mexican Chicken Corn Chowder {No Gluten, No Dairy}

Gluten Free, Dairy Free, Soy Free, Under 350 Calories

This recipe is flavor packed, low calorie and simple to make. It's loaded with fresh bell peppers, sweet pops of corn, and tender pieces of chicken in a rich, creamy broth. With the perfect amount of smoky heat from the Mexican inspired spice blend, this dish is sure to become a family favorite. I've also included directions for making this in a slow cooker/crockpot or on the stove top!

Why I Love This Recipe

This healthy meal is vegetable loaded, bursting with earthy Mexican flavor and has a light hint of heat. Instant Pot Mexican Chicken Corn Chowder is also slightly thicker than typical soup thanks to an arrowroot and chicken broth slurry. It's a chunky, hearty recipe that's filling without being too heavy, perfect for spring and summer as well as the colder months!

Forget hot afternoons spent cooking in the kitchen. With only 15 minutes of hands on time, Instant Pot Mexican Chicken Corn Chowder leaves you with lots of time to spend getting other things done. Plus, it's ready to eat in under an hour and is low calorie meal so you can feel great going back for seconds! We love topping it with sliced avocado, olives, dairy free cheese, or shredded lettuce.

This is one of my family's favorite soups! I originally started getting into Instant Pot soups because I kept forgetting to defrost chicken breasts for whatever I was planning to cook that night. Then, I discovered I could add frozen chicken to Instant Pot soups, slightly increase the cook time and it will still come out tender and juicy!

Cooking Tips

You can also use frozen chicken breasts if that's what you have on hand. If you do, increase the cook time to 18 minutes.

You can manually release the steam after 15 minutes (make sure to protect your skin with a dish towel). Or, you can wait hours. The minimal hands on time is my favorite part of Instant Pot recipes! So, if you plan to eat later, you can allow the Instant Pot to naturally release the steam. This will keep the soup warm until you are ready to eat.

Stovetop directions

• Use a large soup pot and set to MEDIUM heat. Dice chicken into bite sized pieces. Spray pot liberally with cooking spray. I use avocado oil spray. Place chicken in one layer leaving room between each piece to allow meat to brown. Cook 1-2 minutes per side. Remove with a slotted spoon to a bowl. Chicken will still have some pink, that's ok as it will continue cooking in the soup.
• Follow Steps 1-3 keeping the cooking temperature at MEDIUM.
• When you get to step 4 proceed by adding the diced chicken and it's accumulated juices to the pot. Add bell peppers, diced chilis, diced tomatoes, corn and chicken broth. Bring to a boil. Cover and reduce to simmer. Simmer covered for 45-60 minutes.
• When chicken is fully cooked and tender and vegetables are soft remove lid. Add 1 cup of full fat coconut milk. Finally, mix 1-2 tablespoon arrowroot powder (or corn starch) in ¼ cup of chicken stock, add to soup and stir continuously until it is thickened.

Slow cooker/crock pot directions

• Set a large soup pot of MEDIUM heat. Then, follow steps 1-3 keeping heat at MEDIUM.
• Next add onion, garlic and spice mix, bell peppers, diced chiles, diced tomatoes, corn and chicken broth to the slow cooker. Stir to combine.
• Then, place the chicken breasts in the bottom of the slow cooker. Feel free to dice them into bite sized pieces. Or you can put them in whole and shred or dice after cooking.
• Cook on low for 6 hours or high 4 hours.
• During the last 30 minutes of cook time make the slurry: add 1-2 tablespoon arrowroot powder to ¼ cup chicken stock and mix until fully combined. Add the slurry to the slow cooker and stir to combine. Allow to cook for final 30 minutes.
• Finally, if you cooked the chicken breasts whole, remove to a cutting board and shred or dice. Add back into slow cooker. Add coconut milk and serve warm.

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