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Tortilla Soup with Calabaza Pressure Cooker

Tortilla Soup With Calabaza Pressure Cooker
Ingredients
SERVES 4 to 5 – Cooker: 5- to 7-quart – Time: 6 minutes at HIGH pressure
- 4 corn tortillas, cut into wide strips
- olive oil spray
- 2 tablespoons olive oil
- 1 large white onion, chopped
- 2 small zucchini, cut into bite-size pieces
- 1 red, green, or yellow bell pepper, seeded and diced
- 1 clove garlic, minced
- 1/3 cup fresh lime juice
- 1 (28-ounce) can diced tomatoes in juice, undrained
- 1 cup chunky salsa fresca of your choice
- 1 cup canned or fresh pumpkin puree
- 1 teaspoon ground cumin
- 1 teaspoon chili powder, Mexican red chile powder, or ancho chile powder
- ¾ teaspoon dried oregano, preferably Mexican
- ½ teaspoon salt
- a few grinds black pepper.
- 6 cups water, chicken broth, or vegetable broth
- 1½ cups frozen baby white corn kernels (no need to thaw)
- ¼ cup chopped fresh cilantro
FOR SERVING
- shredded Monterey Jack cheese.
- 1 (8-ounce) container sour cream (thinned with a few tablespoons milk), crema Mexicana, or plain Greek yogurt
- 1 firm-ripe avocado, peeled, pitted, and sliced
- ½ cup fresh cilantro leaves, chopped
- 1 lime, cut into wedges
Method
- Preheat the oven to 400° F
- Lightly spray both sides of each tortilla with the olive oil spray
- With a knife, cut the tortillas into 2½ x 1-inch strips
- Spread the tortilla strips onto a parchment paper-lined baking sheet
- Bake until crisp but not browned, turning once halfway through baking, 8 to 10 minutes
- In a 5- to 7-quart pressure cooker, heat the oil over medium heat
- Add the onion, reduce the heat to medium-low, and cook, stirring a few times, until it begins to soften, about 2 minutes
- Add the zucchini, bell pepper, and garlic
- Add the lime juice and bring to a boil; let the liquid reduce by half
- Add the tomatoes and their juice, the salsa, pumpkin, spices, oregano, salt, and pepper
- Add the broth
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 6 minutes
- Remove the pot from the heat
- Open the cooker with the Quick Release method
- Be careful of the steam as you remove the lid
- Stir in the corn and cilantro
- Simmer over medium heat, uncovered, 2 minutes to cook the corn
- Taste for seasoning
- To serve, place tortilla chips on the bottom of each bowl and ladle over the soup
- Sprinkle with grated cheese
- Drizzle with a tablespoon of sour cream, and top with a few slices of avocado and some cilantro
- Serve immediately with lime wedges on the side
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