Chicken Tortilla Soup

Makes about 16 cups

1      teaspoon olive oil
1      onion, finely chopped
1      jalapeño, seeded and finely chopped
1      garlic clove, finely chopped
1      teaspoon chili powder
¼      teaspoon ground cumin 1
⁄8      teaspoon ground coriander</br /> 1 teaspoon kosher salt
1       can (13 to 14 ounces)
         diced tomatoes, drained
8       cups chicken stock*
4       pounds boneless, skinless chicken
         thighs, cut into small pieces
         Cilantro, for serving
         Diced avocado, for serving
        Tortilla strips, for serving
         Lime wedges, for serving

Nutritional information per serving (1 cup):
Calories 157 (32% from fat) • carb. 2g • pro. 24g fat 5g • sat. fat 1g • chol. 94mg • sod. 588mg calc. 17mg • fiber 1g

1. Put the oil in the cooking pot of the Cuisinart®
Multicooker. Select Sauté/Brown. Set the
temperature to Low and press Start.
2. Once the unit is preheated and the oil is hot,
add the onion, jalapeño, and garlic. Sauté
until fragrant and softened, about 5 minutes.
Add the spices and salt, stir to combine. Add
the drained tomatoes, stock, and chicken
pieces. Press Stop.
3. Secure the lid and select Soup. Set the
pressure to High, the time to 10 minutes, and
press Start.
4. When the tone sounds, allow pressure to
release naturally.
5. Once pressure is completely released, open
the lid.
6. When serving the soup, top each individual
bowl with about a teaspoon each of cilantro
leaves, diced avocado, and tortilla strips.
Squeeze the lime over each bowl and serve.
* Using a homemade chicken stock will make for
a heartier soup, but if a lighter soup is desired,
use store-bought broth.