Instant Pot Chili Lime Soup
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