Southwestern Chicken Tortilla Soup
[i]Recipe from QVC’s Bob Warden, Cook’s Essentials Recipes Plus: Basics.
Cooked in an electric pressure cooker.[/i]
1 lb. boneless, skinless chicken breasts, cubed
2 Tbsp flour
salt and pepper to taste
2 Tbsp olive oil
1 red onion, diced
2 large carrots, sliced
1 red bell pepper, diced
1 small jalapeno pepper, seeded and diced
5 cups chicken stock or broth
3 Tbsp fresh chopped cilantro
1/4 tsp cumin
1/2 tsp salt
1/4 tsp pepper
1 cup frozen corn, thawed
4 soft corn tortilla, cut into thin strips
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Toss cubed chicken in flour that has been seasoned with the salt and pepper until all pieces are lightly coated.
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With cooker lid off, heat oil on HIGH or “brown” until sizzling.
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Place chicken in the cooker and saute until lightly browned, about 5 min.
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Add onion, carrots, bell pepper and jalapeno pepper and stir well, sauteing 1 additional min.
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Add the chicken stock, cilantro, cunim, salt and pepper to the mixture. Securely lock the cookers lid and set for 7 min. on high.
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Perform quick release to release the pressure and stir in the corn and the tortilla strips before serving.
serves 6