chicken
tortilla soup
Ingredients:
2 sprigs oregano leaves, chopped
2 bay leaves
2 tsp kosher salt
1 tbsp neutral oil
¼ cup yellow onion, diced
4 cloves garlic, sliced
1 poblano pepper, seeded, chopped
1 red bell pepper, seeded, chopped
¼ tsp ancho chile powder
¼ tsp ground cumin
¼ tsp ground black pepper
¼ tsp white sugar
¼ tsp ground coriander
¼ tsp smoked paprika
Unsalted chicken stock, as needed
Garnish
2 tbsp cilantro, chopped
1 lime, in wedges
1 avocado, diced
1
/3 cup tortilla chips, lightly crushed
Directions
1. Add chicken, black beans, oregano, bay leaves, and 2 tsp kosher salt to Super Pot Pressure
Cooker.
2. In a saute pan, heat oil on medium heat until slick and shiny. Add onion, garlic, peppers
minutes. Transfer mixture to the Super Pot’s Removable Cooking Pot.
3.
“MAX” line. Set the Pressure Release Valve to “Seal” and pressure cook for 30 minutes.
Let natural pressure release for 10 minutes before setting release valve to “Vent” for
accelerated pressure release. Garnish with cilantro, lime, avocado and tortilla chips.
C
h
e
f
T
i
p
!
If you prefer a more traditional, pulled chicken soup, leave the
chicken breast or thighs intact when cooking. After the cooking
To Next Page