TORTILLA SOUP

In a 5-liter pressure cooker (or larger), sauté in 4 Tbsp. olive oil:
2 garlic cloves, minced
1 chopped onion

Add:
4 14.5-oz. cans stewed tomatoes, chopped
1 Tbsp. cumin
1 4-oz. can chopped green chilies
3 cut up boneless chicken breasts (uncooked)
3 cans chicken broth
3 vegetable or chicken cubes
Garlic powder, salt and pepper

Bring to a boil. Place on pressure lid and bring pressure to the 2 nd ring. Lower heat. Pressure for 8 minutes. Remove from heat and release pressure naturally or under cold water.

To serve, place tortilla chips in bottom of a bowl and pour soup over the chips. Garnish with cheese, sour cream or salsa.

 

Foolproof Bread | Apple Bread | Almond Biscotti | Tortilla Soup