Ingredients
- Garnish:
- 2 ears Fresh corn; husks removed
- 5 large Garlic cloves; peeled
- 1 small Onion; peeled, trimmed and quartered
- 1 small Jalapeno pepper; trimmed and seeded
- 2 tablespoon Corn oil
- 2 Corn tortillas; cut in 1" squares
- 2 large Ripe tomatoes; (1 pound) peeled, seeded and coarsely chopped
- 2 tablespoon Tomato paste
- 2 teaspoon Ground cumin
- 8 cups Chicken stock
- 2 Corn tortillas
- 1 ripe Avocado
- 1 large Chicken breast; cooked, boned, skinned
- 1/2 cup Cheddar cheese; grated
- 1/4 cup Fresh Cilantro; chopped
- 1 lime, cut in wedges
Preparation
Step 1
Using a large knife, carefully scrape the kernels off the cobs and set aside, reserving cobs.
Using a food processor fitted with the steel blade, or a large knife, coarsely chop the garlic, onion, jalepeno pepper and corn kernels. Reserve.
Select vegetable function. Allow pressure cooker to get hot (a couple of minutes), add oil. When the oil is hot, add the tortilla squares. Cook over low heat until slightly crisp. Stir in chopped vegetables and simmer just until vegetables are coated with oil. Do not brown.
Add tomatoes, tomato paste, and cumin. Continue to simmer for about 10 minutes to maximize flavor. Slowly pour in the stock and add the corn cobs.
Lock the lid in place, and set timer for 15 minutes.
When cooking cycle is complete and all pressure is released, open lid. Discard corn cobs and puree the soup with an immersion blender set on low until desired consistency is reached. Taste for salt and pepper.
Prepare the garnish: Preheat oven to 350 degrees. Cut tortillas into thin strips and arrange on a small baking tray. Bake until strips are crisp, 10 to 15 minutes. Peel and dice avocado. Cut chicken into thin strips.
To serve, add chicken and avocado to soup and reheat over low heat. Ladle soup into 6 to 8 bowls and garnish with the tortilla strips, cheddar cheese, chopped cilantro and a squeeze of lime.
Serve immediately.