Chipotle Soup Recipe
Stay warm this winter with this easy, instant pot chipotle soup recipe! Plant-based and spicy, this hominy soup is sure to be a family favorite!
Ingredients
- 1 cup dried hominy rinsed
- 2 cups water
- 1 tsp salt
- 2 tbsp safflower oil or other neutral tasting high-temp tolerant oil
- 1/2 yellow onion diced
- 1 tsp salt
- 3 cloves garlic minced
- 1 5 oz can diced green chilies
- 1 tbsp cumin
- 1 7 oz can chipotle pepper sauce
- 1 14 oz can diced tomatoes
- 4 cups water
- fresh lime wedges as optional garnish
- pickled red onions as optional garnish (find the recipe here)
- fresh cilantro rinsed and roughly chopped, as optional garnish
- avocado as optional garnish
- toasted pumpkin seeds as optional garnish (find the recipe here)
Instructions
- Add the rinsed hominy, water and salt to your pressure cooker. Set on high for 45 minutes with a natural steam release.
- When the hominy is done, drain and rinse. Wash out the pressure cooker.
- Set on sauté and add the safflower oil. When shimmering, add the diced onion and salt and sauté until browned. About 6-8 minutes.
- Add the garlic, diced green chilies and cumin. Continue sautéing until fragrant. 1-2 minutes.
- Add the chipotle pepper sauce and cook for 1-2 minutes more.
- Add the diced tomatoes, water and cooked hominy. Cover and simmer for 15-20 minutes.
- Serve with fresh lime, pickled red onions, fresh cilantro, avocado and toasted pumpkin seeds.
Notes
- If you do not have a pressure cooker, you can make this soup on the stove top and used canned hominy. Follow steps 2-6 and then add the canned hominy (drained and rinsed) as directed.
- I HIGHLY recommend all of the toppings for this chipotle soup recipe. The limes and pickled red onions add a touch of tang to offset the spiciness of the chipotle peppers. Avocado gives this dish a creamy mouthfeel, while toasted pepitas add some crunch.
Tried this recipe?Let us know how it was!