- Pressure Cooker: Place the fajita chicken, hominy, and soup base into the instapot. Add 2 cups of water (16 fluid ounces) to the pot and stir to mix. Put the lid on the instapot, then set it to high pressure to cook it for 6 minutes.
- While the soup is cooking, prepare the soup accompaniments. Wash the lime and cut into wedges. Wash and chop the cilantro and serrano pepper (if desired). Caution: serrano peppers are very spicy, handle with care! Set aside until plating.
- When cooking time is up, do a quick release of the steam. Carefully take off the lid, then stir the soup. Taste, then add salt, pepper, and hot sauce as desired. Turn off all heating elements.
- Ladle the soup into bowls. Sprinkle with the corn chips, cotija, cilantro, and serrano peppers (if you dare!). Lastly, give your soup a squeeze of fresh lime. Grab a cerveza and fiesta!
Stovetop: Place the fajita chicken, hominy, and soup base into the large pot. Add 2 cups of water (16 fluid ounces) and stir to mix. Place on medium-high heat until the soup comes to a boil. Lower the heat to medium and simmer for 10-15 minutes more or until the chicken is tender. Stir often to prevent sticking. Taste, then add salt, pepper, or your favorite hot sauce as desired. Follow Steps 2 and 4 as outlined above.
Place your meal kits in the refrigerator upon receipt. *Proteins refers to all meats, poultry and seafood. Thoroughly cook all ingredients that come in contact with raw proteins. You consume raw or undercooked proteins at your own risk. *Food has been prepared in a kitchen that uses products containing wheat, soy, dairy, peanuts, tree nuts, shellfish, fish and eggs, and may contain traces of these allergens.