Description
This Instant Pot Jalapeño Lime Chicken Soup is a spicy and tangy delight featuring shredded rotisserie chicken, tender corn and hominy, and a flavorful broth infused with jalapeño, lime, and aromatic spices. Perfect for a comforting and quick meal, this soup combines heat and zest in a pressure-cooked recipe that makes for an easy dinner.
Ingredients
Base 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
Finishing Ingredients
- 15 ounce (425 g) canned hominy, drained
- 2 cups (473 g) shredded rotisserie chicken
- Salt and pepper, to taste
Instructions
- Prepare the Instant Pot: In the insert of your 6-quart Instant Pot, add all the ingredients except the hominy and chicken: diced onion, minced garlic, diced green chiles, lime juice, diced jalapeño, ground cumin, ground coriander, frozen corn kernels, and low-sodium chicken broth.
- Set and Cook Soup: Close the lid and press the soup button on your Instant Pot, ensuring the cooking time is set to 30 minutes on high pressure. If you do not have an Instant Pot, cook on the stovetop or pressure cooker at high pressure for 30 minutes.
- Quick Release and Add Remaining Ingredients: When the cooking cycle finishes, carefully perform a quick pressure release. Open the lid and stir in the drained canned hominy and shredded rotisserie chicken.
- Warm Through: Cover the Instant Pot again and allow the residual heat to warm the hominy and chicken for 10 additional minutes. This step ensures the flavors meld and the chicken is heated through without overcooking.
- Season and Serve: Taste the soup, then add salt and pepper to your preference. Stir well before serving to enjoy a comforting bowl of spicy, tangy jalapeño lime chicken soup.
Notes
- For a milder soup, remove seeds from the jalapeño or reduce the quantity used.
- You can swap rotisserie chicken with cooked shredded chicken breast or thighs.
- If canned hominy is unavailable, you can use canned white corn or fresh corn as an alternative.
- Leftovers keep well in the refrigerator for up to 3 days and also freeze nicely.
- Adjust lime juice quantity to taste for more or less tanginess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Mexican
