Tortilla Soup

Instructions:

1. Pat chicken dry and use 1 tbsp of fajita seasoning to season both sides of the chicken thighs
2. Put 1 tbsp vegetable oil in a skillet on high. When oil is hot, place thighs skin-side down to brown for approx. 5 min. Time may be more or less depending on water content of chicken and your patience level. Just make sure it is brown enough to impart flavor to the soup. Flip ‘em over for another 3 min. or so and then remove. Leave the oil/grease in the skillet.
3. Add the chicken, 1 cup of water and the minced garlic to the pressure cooker. Select the appropriate setting for chicken, set the time for 10 min. and start. When done, let the pot depressurize naturally for 10 min. then quick-release. Remove to a cutting board.
4. Remove and discard the skin. Remove the chicken from the bone, shred and return to the pot.
5. Course chop the smaller of the two onions, one jalapeño (remove the seeds), the stems from the cilantro and one tomato. Cut the kernels from one ear of corn. Place all of these items, along with ½ cup of water or liquid from the pot, into a blender and pulse until pureed. Pour puree into the pot.
6. Chop remaining tomatoes into large chunks. Chop the remaining onion. Cut the kernels from one ear of corn and cut the cob into three sections. Cut the remaining ears of corn into three sections. Seed and dice the remaining jalapeños. Cube the squash. Add it all to the pot, along with remaining tsp of fajita seasoning, cumin, bouillon, garlic powder and paprika.
7. Use as much of the remaining water as needed to fill the pot and stir. The vegetables should be mostly covered.
8. Select the appropriate setting for soup and set the time for 30 min. and start.
9. Rough chop ½ to 1 cup of the cilantro tops and set aside.
10. Slice the corn tortillas into thin strips and cut in half. Pour the remaining cooking oil into the skillet with the chicken grease and put on high. When hot, begin frying the strips. If you’re patient and/or like prettier chips, fry in small batches. I was able to get satisfactory results putting them all in at once. When done, remove to a paper towel-covered plate and sprinkle on the tsp of salt.
11. When the pot finishes it’s cycle, let it naturally release for as long as your patience allows, up to 30min. Remove the lid, add fresh chopped cilantro and stir. If you prefer, use a small amount of the chopped cilantro and use the remainder to let everyone season to taste.
12. Add tortilla strips to the top of each bowl before serving.

Spice amounts are approximations. Adjust to taste. Other garnishes that would be good are avocado chunks or crumbled queso fresco. This recipe was developed using my 12qt. Farberware electric pressure cooker. It was filled to the limit or slightly more. If you are more conservative, use less meat or smaller vegetables. If you want to use a lot less meat, like 1-1.5 lbs, return the bones to the pot with the meat to extract more flavor and remove them when the soup is done. Any leftover tortilla strips make a good munchy on their own.