Pressure Cooker Tortilla Soup
makes 4-6 servings

Ingredients

1 lg Yellow onion
3 lg tomatillos
2 med jalapenos
2 carrots, peeled and diced
1 (14.5 ounce) can diced tomatoes
1 lb Chicken Thighs and Breast Meat
4 cloves Garlic
2 teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon chili powder
1 teaspoon dried oregano
6 cups chicken stock
1 chicken bouillon cube
2 bay leaves
1 (15 ounce) can black beans, drained and rinsed
1 14 oz pkg frozen Corn
2 lime, juiced

Soup Toppers

Tortilla strips
Lime wedges
Avocado Slices

Method

Set pressure cooker to sauté. Once hot, add oil. Then, add onions and carrots. Sauté for 5 minutes. Add garlic and sauté for one minute longer. Add cumin, salt, chili powder, oregano, and cayenne pepper; stir well to combine. Pour in tomatoes. Nestle chicken into the mixture. Add chicken stock, bouillon cube, and bay leaves.

Close lid and select high pressure for 15 minutes. Once completed, release pressure using the natural-release method. Open pressure cooker and transfer chicken to a plate and allow to cool. Remove and discard bay leaves. Shred into small pieces. Add shredded chicken back to the pot. Stir in black beans, corn, and lime juice. Stir until corn and beans are warmed through.  Serve in individual bowls with tortilla strips, lime wedges and avocado slices.

Tortilla strips

Ingredients

3-4 corn tortillas, sliced into narrow strips
Olive Oil cooking spray

Method

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil or parchment paper. Transfer the tortilla strips to the baking sheet and spray for about 1 to 2 seconds. Toss strips and spread them out to a single layer. Place in oven and for about 20 minutes, tossing with tongs once or twice during the process, until crispy. Remove from oven and allow to cool.