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
Toss cubed chicken in flour that has been seasoned with the salt and pepper until all pieces are lightly coated.
With cooker lid off, heat oil on HIGH or “brown” until sizzling.
Place chicken in the cooker and saute until lightly browned, about 5 min.
Add onion, carrots, bell pepper and jalapeno pepper and stir well, sauteing 1 additional min.
Add the chicken stock, cilantro, cunim, salt and pepper to the mixture. Securely lock the cookers lid and set for 7 min. on high.
Perform quick release to release the pressure and stir in the corn and the tortilla strips before serving.