Mexican Chicken Corn Lime Soup 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.
Servings: 6
Calories: 155kcal
Ingredients
- 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
- 1 lb 8oz frozen corn kernels. 700g
- 1 lime can use lemon if no lime
- ½ tsp salt
- ½ tsp ground black pepper
- 1 tablespoon 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:Turn on the Instant pot to Saute High and heat the olive oil add onion and garlic sweat until cooked.
- 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)
- Add the chicken.
- Add the chicken stock into the Instant pot bowl
- Then put on the lid and set the pressure to high and time 20 mins
- After complete let 10 minutes natural pressure release
- Next, take out the chicken and shred with two forks
- Now put in the corn and the remaining ingredients (except garnish)
- Turn on to sauté and bring to the boil to cook the corn for approximately 5 minutes
- 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: 155kcal