Tor%lla Soup
Serves 6
2 ears of fresh corn husked
4 garlic cloves sliced
1 large onion diced
2 teaspoons cumin
2 cans Ro-‐Tel tomatoes with chilies (10-‐ounces)
12 corn tor@lla chips
1 boneless skinless chicken diced
6 cups chicken stock
1 cup refried beans
2 tablespoons fresh cilantro leaves chopped
1 tablespoon green onions chopped
Cut the kernels off the cobb using a sharp knife and place the cobs and
kernels in the pressure cooker.
Place all the ingredients except for the beans, cilantro and green onions
in the pressure cooker.
Secure the lid.
Set the cooking dial to minutes.
When cook @me is complete, and pressure has been released,
cau@ously remove the lid.
Discard the corn cobs and s@r in the refried beans and cilantro.
Top with more corn tor@lla chips and cheese to serve.
Garnish with green onions
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