Ingredients:

  • 1 tbsp (15g) olive oil
  • 1 medium (110g) yellow onion, diced
  • 3 cloves (9g) garlic, minced
  • 1 bell pepper (120g), diced
  • 1 tbsp (6g) chili powder
  • 1 tsp (2g) ground cumin
  • ½ tsp (1g) smoked paprika
  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 can (14.5 oz / 411g) fire-roasted diced tomatoes
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 can (15 oz / 425g) corn, drained
  • 4 cups (950ml) chicken bone broth
  • 4 oz (113g) cream cheese, softened and cubed
  • ½ cup (120ml) heavy cream
  • 1 tbsp (15ml) fresh lime juice

Instructions:

  1. Set the Instant Pot to Sauté mode. Add the olive oil, then toss in the onion, bell pepper, and garlic. Stir frequently for 3-4 minutes until the onions become translucent and fragrant.
  2. Stir in the chili powder, cumin, and smoked paprika for 30 seconds to toast the spices.
  3. Add the chicken chunks, diced tomatoes, black beans, corn, and chicken broth. Stir to combine, ensuring no spices are stuck to the bottom.
  4. Secure the lid, set the valve to Sealing, and select Manual/Pressure Cook on High for 10 minutes.
  5. Allow a natural pressure release for 5 minutes, then quick-release the remaining steam.
  6. Optional: Use an immersion blender to pulse the soup 3-4 times to thicken the broth.
  7. Stir in the cubed cream cheese, heavy cream, and lime juice until the cheese is completely melted and the soup is creamy.