Mexican Chicken Corn Lime Soup Instant Pot

Tasty and Easy

Pressure Cooker Chicken Corn Lime Soup

This recipe is an adaptation of Sopa de Lima.
chicken corn sour instant pot
Ready to Eat Chicken Chicken Corn Lime Soup
Easy to make in an Instant Pot
This Chicken soup is very versatile - it is refreshing when the temperature is hot and warming when it is cold. Plus it is a very light soup so you do not feel as heavy as when you eat a chowder or other thick soup.

This dish really is a must try.

Key Spices and Flavors for Chicken Corn Lime Soup

Lemongrass Chicken

Lemon grass is commonly used all through Asia - but it is most common in Southeast Asia.  Thailand, Indonesia and Vietnam employ it in their cuisines. for making dishes like Tom Yum Goong, Beef Rendang, and Laksa to name but a few.

Chilli

Chilli is a key ingredient an you can use only a little and it will make a huge difference to the overall taste. My message to you if you are afraid - is do not be - just use a very small amount to start with - you will soon learn just how much you need. 

Ginger

Ginger is another key ingredient, just like chilli - use a little at first, but do use it because you will notice a difference. Even if you do not actually taste the ginger directly - it actually influences and enhances the overall flavour of the dish.
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chicken corn sour instant pot

Mexican Chicken Corn Lime Soup Instant Pot

  • Author: Rosie
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Mexican

Description

This Chicken soup is very versatile - it is refreshing when the temperature is hot and warming when it is cold. Plus it is a very light soup so you do not feel as heavy as when you eat a chowder or other thick soup.


Ingredients

Scale
  • 67 fl oz  chicken stock - 2l
  • 2 pounds chicken breast or thighs 1kg
  • 2 red peppers, peeled, quartered, and deseeded
  • 2 red chilies, halved, cored, and deseeded
  • 1 jalapeño chilies, halved and deseeded
  • 2 tablespoons olive oil
  • 1 white onion, finely diced
  • 3 garlic cloves, chopped
  • 1lb 8oz frozen corn kernels. 700g
  • 1 lime (can use lemon if no lime)
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 1tablespoon bp sugar

TO GARNISH

Coriander leaves

Crushed tortilla crisps

Lime wedges. (can use lemon if no lime)

Diced avocado

Thinly sliced red radishes


Instructions

Method:

  1. Turn on the Instant pot to Saute High and heat the olive oil add onion and garlic sweat until cooked.
  2. Turn Off the Instant pot and add the halved the peppers, halved and deseeded chili, and  jalapenos (if you want it a little bit more spicy keep some of the seeds in)
  3. Add the chicken.
  4. Add the chicken stock into the Instant pot bowl
  5. Then put on the lid and set the pressure to high and time 20 mins
  6. After complete let 10 minutes natural pressure release
  7. Next, take out the chicken and shred with two forks 
  8. Now put in the corn and  the remaining ingredients (except garnish)
  9. Turn on to sauté and bring to the boil to cook the corn for approximately 5 minutes
  10. Add back in the shredded chicken and you are ready to serve

 


Notes

This dish freezes well.

Serve with some corn chips on the side for a bit of crunch as you eat.


Nutrition

  • Calories: 155

Keywords: Instant Pot Soup Mexican

mexican soup ingredients

Assemble All Ingredients

This is a simple recipe but having all your ingredients ready first means that they are ready to go and you will not forget anything.

I really find these small white bowls great - they are easy to use and wash up afterward and are pretty well priced online.

We also have a great Risotto recipe here.

Sweat the Onion

With the instant pot on hight saute heat - sweat the onions first and then the garlic and chilis plus the jalapeno.

We have deseeded both the chilis and the jalapeno, but if you would like it a little more spice you can leave in the seeds
instant pot sweat onion
put in chucken

Add in the Chicken

Add in the chicken making sure it is covered with the liquid before you put on the lid.

Cook the Corn

After the pressure cooker has complete it's first cooking - take out the chicken and put in a bowl to shred(see next picture)

Now put in the corn and again turn the instant pot to saute high -and bring to the bowl - then add the frozen corn to cook it- should be about 3-5 minutes.
take out the chicken from the soup
how to shred chicken

Shred the Chicken


The Chicken is hot - show using two forks just pull it apart with the corn is cooking.

 

Place back the Chicken

Stir in the pull-apart chicken. 

Let it warm up and turn off the instant pot.

You are now ready to serve.
cooked corn in instant pot

This really is a refreshing soup and garnish it with what we suggest - or just what you have - send us some pictures and we will put them on our website and Facebook!

instant pot chicken soup fancy
Instant Pot Mexican Chicken Corn Lime Soup

See our Chicken Lemongrass recipe - it is also refreshing.

rose chef
Hello !
I'm Rose
Welcome To One Pot Dish. I have spent 20 years as a professional Chef.  I make and test all my recipes before I share them with you.
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