Pressure-Cooked Tortilla Soup
Turns out there is a month for everything now. You may be aware of the more advertised ones…African-American History Month, Women’s History Month & Breast Cancer Awareness Month but did you know that January is National Soup Month? Before last week, neither did I. In honor of this we will try to post some of our favorite soup recipes, along with other recipes, throughout this month.
1/3 cup Olive Oil
2 medium Onions Diced
3 Cloves Garlic
1 15 oz Can Tomatoes with juices
10 Cups Chicken Broth
Tortilla Chips
Cilantro Chopped
2 Limes
Grated Cheese
* Optional Add Shredded Chicken (see below)
Heat oil in cooker, and then add onions and garlic cloves. Sauté them until they become aromatic. Remove from cooker and puree with tomatoes in blender or food processor until smooth. (or add tomatoes and use the L’EQUIP stick blender) Return to cooker and add broth. Heat to boiling. Bring up to high pressure, reduce heat and cook 10 minutes. Release pressure and remove the lid. Add cilantro and salt to taste. Place cheese and tortilla chips in individual soup bowls and pour hot soup on top. Serve with lime wedges, if desired.
*If adding chicken, add two uncooked chicken breast to the soup when you add the broth. Cook as normal. Remove the chicken breast while it is hot and shred in the Bosch mixer using the wire whisk. Return the shredded chicken immediately to the soup.
Click below if you want to watch a video of Lacey making the soup.
- James
