diced green chiles

This is a southwest version of our favorite chicken soup for Instant Pot! We loved it with a splash of cream, but you can keep it dairy free if you like.

Creamy Southwest Chicken Soup for Instant Pot

Tablespoons of ghee or avocado oil

chicken breasts

onion,

carrots,

celery stalks, diced

bell peppers (any color), diced

green chiles

chicken broth

sea salt

almond milk

heavy cream (optional -- you can use more almond milk

Tablespoons lime

cilantro

Sliced avocado and hot sauce,

Turn your Instant Pot on to the Saute...

Turn your Instant Pot on to the Saute mode. When it beeps, add the ghee/oil to the pot.

Sprinkle 1 teaspoon of the SPF seasoning on...

Sprinkle 1 teaspoon of the SPF seasoning on the chicken. Add the chicken to the pot and let it sit, undisturbed for 3-4 minutes, flip and sear the other side until golden brown. You don't have to cook them all the way through. Remove the chicken from the pot and set aside.

Add the onion, carrots, celery, and bell peppers...

Add the onion, carrots, celery, and bell peppers to the pot. Cook, stirring to scrape up any bits the chicken left behind. Put the chicken back in the pot with the green chiles, chicken broth, 1 Tablespoon of SPF seasoning, and 1/2 teaspoon of salt. Put the lid on the pot and seal, making sure the vent it set to "sealing".

Cancel the Saute setting and set the Instant...

Cancel the Saute setting and set the Instant Pot to Manual mode for 20 minutes. Let the steam naturally release for 5 minutes, and then flip the vent switch to finish releasing the steam manually.

When the lid unlocks, remove it. Remove the...

When the lid unlocks, remove it. Remove the chicken, shred it, and stir it back into the pot.

Stir in the almond milk, cream (if using),...

Stir in the almond milk, cream (if using), lime juice, and cilantro. Let it sit for 5 minutes or so.

Serve with sliced avocado, hot sauce, lime wedges,...

Serve with sliced avocado, hot sauce, lime wedges, and additional cilantro.

This creamy, zesty chowder features sweet corn, potatoes, fire-roasted peppers, green chiles, and southwest-style flavors. It&#39;s slightly smoky, warmly spiced, and deliciously cheesy!

Southwest Corn Chowder (Vegan!)

yellow onion

garlic

jalapeño peppers

red potatoes

vegetable broth

dairy-free milk (plain, unsweetened)

sweet corn

red bell peppers

green chiles (mild

yeast

smoked paprika

cilantro (optional)

Cut potatoes into small, bite-sized cubes (about ⅔-inches each). Set aside.

Dice onion. In a large stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

Meanwhile, mince garlic and jalapeño peppers (seeds removed).

Add garlic, jalapeño, potatoes, and smoked paprika to pot. Cook 3-4 minutes, stirring occasionally.

Add broth, milk, sweet corn, roasted bell peppers (diced), green chiles, and nutritional yeast.

Bring to a light boil. Then cover, reduce heat, and simmer for 15-20 minutes or until potatoes are tender.

Leave as is, or blend some for a creamier texture. (I like to blend about half with an immersion blender.)

Roughly chop cilantro and add to pot. Salt &amp; pepper to taste if desired.

Fresh sweet corn is the star of this easy, cheesy skillet dip (or side dish!) that&#39;s made on the stovetop. The tender sweet corn pairs perfectly with the heat from a can of green chiles and garlic, topped with melty pepperjack cheese. Cilantro and lime juice add bold, zesty flavor! Serve with tortilla chips or as a side dish to any grilled dinner.

20-Minute Cheesy Green Chile Sweet Corn Dip

butter

onion, (diced)

garlic, garlic

salt

sour cream

lime

pepperjack cheese ((best

Over medium heat, melt butter in a 12-inch skillet. Then add onion and cook for 5 to 6 minutes, until translucent. Add garlic and cook for one more minute, stirring.

Add sweet corn, green chiles, and salt. Stir and cook for one minute. (Yes, just one minute as the corn will finish cooking in the next step and we don&#39;t want to release too much moisture from it.)

Then add sour cream, lime juice, and cilantro, and stir to fully combine. Add layer of pepperjack cheese and cover. Turn heat down to low and cook for 3 to 4 minutes just to melt the cheese. (You could also broil it here, uncovered, if you&#39;d like.)

Remove from heat and uncover, let sit for a few minutes. Then serve with chips or eat as a side dish!

So yummy!! My family loved it. I sautéed the onion in bacon grease after chopping up some bacon. Add the crispy bacon to the dip. It was so good!! Another layer of flavor.

Amazingly easy and delicious! Served it alongside grilled flank steak and a caprese salad.  Looking forward to eating leftovers in our tacos tonight.

This is absolutely delicious!! I served it to a large gathering of family and it was a big hit!!

Made this for my husband, easy and quick side dish that added a new flavor to the tried and true burrito night! Highly recommend!

Just made this to have with jalapeno popper burgers tonight. It is delicious!! Sweet corn, creamy, cheesy, spicy... all in one dip! I will be making this again!

Top 3 diced green chiles recipes from across the web

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Creamy Southwest Chicken Soup for I...

Southwest Corn Chowder (Vegan!)

20-Minute Cheesy Green Chile Sweet ...

Top 3 diced green chiles recipes from across the web

The most viewed diced green chiles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Southwest Chicken Soup for I...

Southwest Corn Chowder (Vegan!)

20-Minute Cheesy Green Chile Sweet ...

The most viewed diced green chiles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine