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Quick Chicken Tlalpeño Soup
This is the fast version of Tlalpeño soup: chicken thighs and vegetables go into the microwave pressure cooker with the broth all at once, ready in half an hour instead of simmering for hours on the stove. Crisp tortilla strips and a few cubes of Oaxaca cheese finish each bowl.
- Total time
- 55 min
- Prep
- 20 min
- Cook
- 30 min
- Rest
- 5 min
Ingredients
Method
Cut the zucchini and peeled carrot with the Tupperware peeler, and the green beans into medium pieces.
Place them inside the Tupperware Microwave Pressure Cooker.
Seed and dice the tomatoes, add them to the pressure cooker with the garlic and onion.
Grind the chipotle with a small chopper, add it to the pressure cooker with the chicken and the rest of the ingredients. Tie the cilantro and mint together before adding.
Fit the lid, lock the safety handle and microwave for 30 minutes at full power for a 900 W oven, or 80% power above 1,000 W.
Remove the pressure cooker from the microwave and let rest for 5 minutes, or until the pressure indicator valve drops.
Serve in soup plates with a shredded thigh, cubes of cheese, the vegetables and broth, topped with fried tortilla strips.
