Instant Pot Jalapeño Lime Chicken Soup
This spicy and tangy Instant Pot jalapeño lime chicken soup is filled with shredded chicken, a flavorful and spicy broth, and tender corn and hominy!
Servings: 4
Equipment
Ingredients
- 1 small onion diced
- 3 cloves garlic minced
- 4 ounce (113 g) diced green chiles
- Juice of 1 lime
- 1 jalapeño, diced
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 cup (164 g) frozen corn kernels
- 3 cups (710 ml) low-sodium chicken broth
- 15 ounce (425 g) canned hominy drained
- 2 cups (473 g) shredded rotisserie chicken
- Salt and pepper to taste
Instructions
- In the insert of your 6-quart Instant Pot, add all the ingredients EXCEPT the hominy and chicken.1 small onion, 3 cloves garlic, 4 ounce diced green chiles, Juice of 1 lime, 1 jalapeño, diced, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1 cup frozen corn kernels, 3 cups low-sodium chicken broth
- Press the soup button on the front of your Instant Pot and make sure it is for 30 minutes. If you don't have an Instant Pot, high pressure for 30 minutes is what you want.
- After the soup has finished cooking, do a quick release then add in the hominy and rotisserie chicken into the soup. Cover and let the residual heat warm up the hominy and chicken for another 10 minutes. Season with additional salt and pepper, to taste.15 ounce canned hominy, 2 cups shredded rotisserie chicken, Salt and pepper
Video
Nutrition
Serving: 1 bowl | Calories: 186 kcal | Carbohydrates: 22 g | Protein: 14 g | Fat: 2 g | Fiber: 4 g | Sugar: 8 g
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