Ingredients :

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1/4 pound bacon, cut into 1-inch pieces
1/4 cup olive oil
1 large onion, diced
3 garlic cloves, slivered
2 chicken breasts
1 (16oz) can crushed tomatoes
1/4 cup jalapeno salsa
1 green bell pepper, coarsely chopped
2 cups chicken broth
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon hot pepper sauce
2 (8-10 oz) packages frozen whole-kernel corn or 1 pound fresh corn kernels
1/2 cup chopped cilantro
1 tablespoon sherry
3 tablespoons all-purpose flour
3 tablespoons butter, softened
1 cup half-and-half

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Method :

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1. In a pressure cooker over medium high heat, saute bacon until crisp. Add oil, onion, garlic, and chicken. Saute 3 minutes.
2. Stir in tomatoes, salsa, bell pepper, broth, salt, pepper flakes and hot pepper sauce.
3. Close lid and bring to second red ring (high pressure) over high heat. Immediately reduce heat to maintain pressure and cook 6 minutes.
4. Release pressure using finger-tip release method for the newer cookers or according to manufacturer's directions.
5. Remove lid. Lift chicken out. Remove meat from bone and cut into bite-size pieces.
6. Add chicken pieces, corn, cilantro, and sherry to the pressure cooker.
7. Bring to a simmer without pressure lid and cook 2 minutes.
8. To thicken the soup, combine flour and butter, blending to paste consistency. Add 1 tablespoon at a time, mixing until soup appears creamy, and cook 1 more minute. Gradually stir in half-and-half and mix thoroughly.
9. Serve hot with corn chips.

Notes :

Variation: Substitute drained low-fat plain yogurt blended with flour for the half-and-half. Omit butter.

Serve 6 to 8 .