10 slow cooker recipes for cold nights | arts and culture

This light and extremely tasty soup is a celebration of colour, tastes and textures, overflowing with garnish and shredded chicken. We wanted it original flavor in a streamlined way, and the multicooker was the perfect ally.

To replicate the traditional deep, roasted, and smoked notes of the broth, which is usually achieved by charring the vegetables, we used the frying function to brown some of the vegetables and aromatics. Using chili in adobo sauce (dried, smoked jalapeño in chili sauce) also added some smoke with a spicy kick, and a bit of tomato paste gave the base a deep, delicious flavor.

Since tortillas are such a staple in soup, we decided to add some tortillas to the pot to give the soup a better texture; The tortillas soften during cooking, and the firm whisk at the end ensures that the pieces break apart. Since the base already had a lot of flavor, we found that making our own broth was not necessary, so we used store-bought broth and faster – cook the boneless chicken; Connoisseurs prefer the thighs over the breasts for their rich flavour.

Since the multicooker gave the soup a great long-cooked flavor, we boosted the freshness and seasoning by stirring in additional aromatics after cooking. It is best to prepare the tortilla chips on the day of serving. The thickness of corn tortillas from different brands may vary; Depending on how thick the tortillas are, the cooking time may need to be adjusted. Don’t skip the garnish – it’s an essential ingredient in the dish. If you can’t find Cotija cheese, substitute farmer’s cheese or feta cheese.

tortilla soup

Servings: 6-8

Total pressure cook time: 50 minutes

Total slow cook time: 3 hours 30 minutes

ingredients:

2 tablespoons vegetable oil

2 tomatoes, seeded and chopped

1 onion finely chopped

2 hot jalapeno peppers, seeded and chopped

6 cloves minced garlic

1 tablespoon minced canned chipotle chile in adobo sauce

1 tablespoon tomato paste

6 cups chicken broth

10 (6-inch) corn tortillas (4 cut into 1/2-inch pieces, 6 halves and cut crosswise into 1/2-inch-wide strips)

11/2 pounds boneless, skinless chicken thighs, chopped

Salt and Pepper

8 ounces crumbled cotija cheese (2 cups)

1 avocado, halved, cored, and cut into 1/2-inch pieces

1/2 cup sour cream

1/2 cup chopped fresh coriander

lemon wedges

directione:

Using the top of the frying or sauteing function, heat 1 tablespoon oil in the pot of the multicooker until shimmering. Add tomatoes, onion, and half of the jalapeño peppers and cook until softened, about 5 to 7 minutes. Add garlic, 2 teaspoons chipotle, and tomato paste and cook until fragrant, 1 minute. Stir in broth and tortilla pieces, scraping out any browned pieces. Season chicken with salt and pepper and nestle in a multicooker.

For pressure cooking: Close the cap in place and close the pressure release valve. Select the high pressure cooking function and cook for 5 minutes. Turn off the multicooker and press the quick release. Carefully remove the cap, to allow the steam to escape away from you.

For slow cooking: Lock the cap in place and open the pressure release valve. Select the low slow cooker function and cook until chicken is cooked through, 2 to 3 hours. (If using the Instant Pot, select the high slow cook function.) Turn the multicooker off and carefully remove the lid, allowing the steam to escape away from you.

Meanwhile, set oven rack to middle position and preheat oven to 425°F, flip tortilla strips with remaining 1 tablespoon oil and bake on a folded baking sheet until crispy and deep golden, 8 to 12 minutes, stirring occasionally. Transfer the strips to a plate lined with a paper towel and season them lightly with salt to taste; Set aside for submission.

Transfer the chicken to a cutting board, let it cool slightly, and then chop it into small pieces with two forks. Whisk the soup vigorously for 30 seconds to break up the tortilla pieces. Add the chicken, jalapeno pecans, and the remaining teaspoon of chipotle and let it heat up, 2 minutes. Add salt and pepper to taste. Serve, drizzling toasted tortilla strips, cotija, avocado, sour cream, cilantro, and lemon wedges separately.

Nutrition information per serving: 394 calories; 195 calories from fat 22 g fat (8 g saturated; 0 g trans fat); 115 mg cholesterol 649 mg sodium 23 g carbohydrates 5 g fiber 4 g sugar 27 g protein.

For more recipes, cooking tips, and ingredient and product reviews, visit americastestkitchen.com. Find more recipes like Tortilla Soup in “Multicooker Perfection”

.

Leave a Comment