Second of Two Similar

[madbaker]

This week's Resolution Recipe: Chicken Tortilla Soup... For Science!

1 1/2 to 2 lbs cooked chicken, shredded or diced
4 c chicken broth
28-oz can diced tomatoes and their liquid
15-oz can black beans, rinsed and drained
1 1/2 cups corn kernels
1 onion, diced
3 cloves garlic (Ha! I used... more.)
1 chipotle chile in adobo sauce, minced
1 Tbsp chili powder
1 tsp cumin
1 tsp oregano

for serving: 1/4 cup chopped cilantro
tortilla chips and lime juice

Add everything (ETA: except the serving ingredients) to the CultPot and seal. Cook for 5 minutes on soup setting at high pressure. Let release naturally for 10 minutes, then vent as needed. Stir in the cilantro.

Ladle the soup into bowls and sprinkle with lime juice and top with tortilla chips.

What worked: This was better than I expected; we both quite liked it. It's still a bit white-trashy but again, that's okay. The chips softened up and of course added salt to the dish.

What didn't: Having tortilla chips in the house is dangerous for our self-control. The title is a bit misleading as I envision a tortilla soup to have cut-up tortillas in it, not soaked tortilla chips.

Will I make it again? Honestly we are more likely to make this than the tamale pie recipe.

Comments

[tshuma]

I like these kinds of recipes for easy food that stores reasonably well frozen (which is an argument for the tortilla chips added after rather than during, although I agree that it’s not the same). Still, I tend to make a big vat of something very like this, and it’s been nice to pull things out of the freezer when we’re not feeling inspired to cook.

I have occasionally subbed in soyrizo (or chorizo spiced TVP if I’m feeling like making my own) for a vegetarian version that works well enough.

[madbaker]

Since the chips are added at serving (updated recipe to clarify) this would definitely work to freeze for future meals. Thanks for the idea.