Chicken Series (Part 3): Jalapeno Chicken Chili

In this series, Chicken Series, I talk about cooking chicken in bulk to use in future recipes. If you do not have precooked chicken, directions are below.

Cook boneless, skinless chicken breasts first! This recipe uses 1 1/4 cups. High pressure chicken and 3 cups water in Instant Pot for 10 minutes, then natural pressure release for 5 minutes. Set aside 2 cups of broth for recipe. I always freeze remaining broth to use in future soup recipes. Remove chicken and broth from Instant Pot, then mix the following ingredients together.


1 jalapeño, seeded and diced 

1 large onion, chopped

3 teaspoons organic garlic, minced

1 teaspoon onion salt

¼ teaspoons black pepper

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon dried oregano

2 cups chicken broth

1 can (10 oz. each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained

14 ounce can whole kernel corn, drained

2.25 ounce package real bacon bits

Note: other ingredients listed below will be added later.

Set release valve in the “sealing” position. Low pressure for four minutes. Then natural pressure release.

After pressure has gone down, open lid and stir ingredients.

Then add these ingredients:

14.5 ounce can diced tomatoes

10 3/4 ounce can Campbell’s Healthy Request Tomato Soup

8 ounce package of cream cheese

1/4 cup of Velveeta Cheese, cut into small pieces

Press saute button. Cook and stir for 5 minutes, until cream cheese is melted and bubbling hot.

Yields 11 cups.

This is my husband’s favorite soup recipe.


Jalapeno Chicken Chili ©Camelia Elliott “All Rights Reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without written permission of the publisher.”