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+ servings
bowl of cilantro chicken soup
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Instant Pot Chili Lime Soup

Course Appetizer, Main Course, Side Dish, Soup
Cuisine American
Keyword chili recipes, instant pot recipes, instant pot soups, soups, soup recipes, chicken soup, hearty meals, comfort foods
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings 12 people
Calories 548kcal

Equipment

  • instant pot, measuring cups, measuring spoons, knives

Ingredients

  • 2 boneless, skinless chicken breasts
  • 64 oz chicken broth
  • 1/4 cup chives
  • 15 oz diced fire roasted tomatoes (1 can)
  • 15 oz diced tomatoes (1 can)
  • 8 oz chilis (1 small can)
  • 1 cup baby carrots sliced
  • 6 small potatoes diced
  • 15 oz white beans (1 can)
  • 2 tbsp olive oil
  • 2 cloves garlic (finely chopped)
  • 1 tsp salt
  • 1/4 tsp pepper
  • 3 stalks celery (finely diced)
  • 15 oz corn (1 can)
  • chili lime rub (recipe below)
  • 2 limes (juiced - zest first and save zest for rub)
  • 1/2 cup parmesan cheese
  • 1/4 cup chopped cilantro (add extra for garnish if desired)

Chili Lime Rub

  • 2 tbsp chili powder
  • 2 tsp lime zest
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp coriander

Instructions

  • Rub chicken with chili lime rub, 1/2 tsp salt, 1/4 tsp pepper
  • Heat olive oil in instant pot and add chicken
  • Saute on both sides until cooked through, let chicken cool and shred
  • Return chicken to Instant Pot
  • Add stock, lime juice and all remaining ingredients. Seal Pot and cook on high pressure for 15 minutes; release pressure.
  • Pour soup into bowls and garnish with a bit of parmesan cheese and cilantro. Squeeze extra lime in if desired.

Nutrition

Serving: 12ounces | Calories: 548kcal | Carbohydrates: 37g | Protein: 13g | Fat: 40g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 1046mg | Potassium: 954mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2343IU | Vitamin C: 57mg | Calcium: 128mg | Iron: 4mg