Remove stems and seeds from jalapeno peppers. Slice four peppers and mince one jalapeno. Set aside the minced jalapeno for the Jalapeno Cream Topper.
Select Sauté or Browning on pressure cooker and allow to fully heat.
Remove fat from chicken and add to hot cooking pot and allow to render for 30 seconds to make schmatlz. Add butter and onions and sauté for 1 minute.
Add 1 teaspoon Sambal Oelek, salt, cumin, black pepper, paprika and oregano and sauté for 2 minutes.
Add sliced jalapeno peppers, garlic and combine with onions. Turn off pressure cooker.
Add chicken pieces and pour in 3/4 cup heavy cream and chicken broth.
Lock on lid and close pressure valve. Cook at high pressure for 2 minutes. When beep sounds, wait 10 minutes and then release the rest of the pressure.
Remove lid and pull out chicken and shred.
Let pot stay on "Keep Warm." To cooking pot, stir in 3 ounces cream cheese, cheddar cheese and Oaxaca cheese.
When cheese has melted, mix in shredded chicken.
Jalapeno Cream Topper
While soup is cooking, whisk together Jalapeno Cream Topper ingredients. (Remember, the amounts used for this topper are taken from the total measurements to the recipe, not in addition.)
Serve each bowl of soup with a big dollop of jalapeno cream and sprinkling of shredded cheese.
Alternatively and to make things easier, all the Jalapeno Cream Topper ingredients can be added directly to the pot of soup and mixed in right before serving.
Heavy Cream v. Half & Half
If substituting a half & half or milk for heavy cream, make sure to add it after pressure release and not at the same time as the broth. Otherwise, your soup will curdle.
Jalapeno Cream Topper
If you don't want to serve the topper in separate bowls, you can totally add the Jalapeno Cream Popper ingredients directly in to the pot of soup when you add back the chicken after shredding.
The heavy cream will make my Jalapeno Cream Cheese Topper loose enough to put through a Pastry Bag so that cute little dollops can be placed all over the soup. A plain ole storage bag can be used too. Just cut off the tip and squeeze.
To stretch the recipe and thin out the soup, add another half cup to one cup of broth and increase seasonings as follows: