September 12, 2018 10:36:21 AM
This light yet deeply flavorful soup is a celebration of colors, tastes, and textures, overflowing with garnishes and tender shredded chicken. We wanted it to have authentic flavor with a streamlined method, and the multicooker was the perfect ally.
To replicate the traditionally deep, roasty, smoky notes of the broth, typically achieved by charring the vegetables, we used the saute function to brown some of the vegetables and aromatics. Using chipotle chili in adobo sauce (which are dried, smoked jalapenos in a spicy chili sauce) also added some smokiness along with a spicy kick, and a bit of tomato paste gave the base deep, savory flavor.
Since the tortillas are an essential component of the soup, we decided to add some tortilla pieces right to the pot to give the soup better body; the tortillas softened during cooking, and a vigorous whisk at the end ensured the pieces broke down. Since the base already had so much flavor, we found that making our own broth wasn't necessary, so we used store-bought broth and quicker -- cooking boneless chicken; tasters preferred thighs over breasts for their richer flavor.
Since the multicooker gave the soup great long-cooked flavor, we amped up the freshness and spice by stirring in additional aromatics after cooking. The tortilla strips are best prepared the day of serving. Different brands of corn tortillas may vary in thickness; the cooking time for the tortilla strips may need to be adjusted based on how thick yours are. Don't skip the garnishes -- they are an essential component of the dish. If you can't find Cotija cheese, substitute farmer's cheese or feta.
Pressure cook total time: 50 minutes
Slow cook total time: 3 hours 30 minutes
2 tablespoons vegetable oil
2 tomatoes, cored and chopped
1 onion, chopped fine
2 jalapeno chilies, stemmed, seeded, and minced
6 garlic cloves, minced
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 halved and cut crosswise into 1/2 inch wide strips)
11/2 pounds boneless, skinless chicken thighs, trimmed
Salt and pepper
8 ounces Cotija cheese, crumbled (2 cups)
1 avocado, halved, pitted, and cut into 1/2-inch pieces
1/2 cup sour cream
1/2 cup minced fresh cilantro
Nutrition information per serving: 394 calories; 195 calories from fat; 22 g fat (8 g saturated; 0 g trans fats); 115 mg cholesterol; 649 mg sodium; 23 g carbohydrate; 5 g fiber; 4 g sugar; 27 g protein.
2. Out There for the week of January 20, 2019 ENTERTAINMENT