July 21 2021

Lime Chicken Dip


  • 1 pound boneless skinless chicken breasts
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons lime juice
  • 2 teaspoons chili powder
  • 1-1/2 cups frozen petite corn (about 5 ounces), thawed
  • 1-1/2 cups finely shredded cheddar cheese
  • 1-1/2 cups chunky salsa
  • 1 medium sweet red pepper, finely chopped
  • 4 green onions, thinly sliced
  • Baked tortilla chip scoops
  • Flour tortillas


  • Place chicken in a pressure cooker.
  • Add broth, lime juice and chili powder.
  • Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure.
  • A thermometer inserted in chicken should read at least 165°.
  • Remove chicken and discard cooking juices.
  • Shred chicken with 2 forks; return to pressure cooker.
  • Select sauté setting and adjust for low heat.
  • Add corn; cook and stir until heated through, about 5 minutes.
  • Transfer to a large bowl; stir in cheese.
  • Serve salsa, red pepper, and green onions on the side.
  • Serve with tortilla scoops or tortillas.
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Recipe adapted by me. Copyright for the original recipe remains with the original creator. Link is provided to the recipe used for reference and credit.

Posted July 21, 2021 by Teresa in category "Chicken