[For 12 oz. Zojirushi Stainless Steel Food Jars]
Ingredients (serves 1): For tortilla chips:
- 1/2 corn tortilla
- 1 tsp. olive oil
For soup:
- 1 Tbsp. vegetable oil
- 1/4 small onion, diced
- 2 strips chicken tender, cut into bite-size pieces
- 1/2 cup canned roasted diced tomatoes with green chiles
- 1/2 cup chicken broth
- 1/2 tsp. pasilla chili powder
- 1/2 tsp. cumin
- 1/2 tsp. dried oregano
- 1/4 tsp. garlic powder
- 1/4 tsp. sugar
- 1/4 tsp. salt
- 1 corn tortilla, cut into bite-size pieces
- 1 Tbsp. fresh cilantro, chopped
Garnish:
[For 17 oz. Zojirushi Stainless Steel Food Jars]
Ingredients (serves 1):
For tortilla chips:
- 1/2 corn tortilla
- 1 tsp. olive oil
For soup:
- 1 Tbsp. vegetable oil
- 1/3 small onion, diced
- 3 strips chicken tender, cut into bite-size pieces
- 2/3 cup canned roasted diced tomatoes with green chiles
- 2/3 cup chicken broth
- 2/3 tsp. pasilla chili powder
- 1 tsp. cumin
- 1 tsp. dried oregano
- 1/2 tsp. garlic powder
- 1/2 tsp. sugar
- 1/2 tsp. salt
- 1-1/2 corn tortilla, cut into bite-size pieces
- 2 Tbsp. fresh cilantro, chopped
Garnish:
*This recipe was developed for 12 oz. and 17 oz. Zojirushi Stainless Steel Food Jars. Adjustments may be required for making this recipe in other Food Jar sizes.
*Please make sure not to overfill the food jar with ingredients, as ingredients will expand with cooking, and may cause the lid to burst.
1
Bake the tortilla chips. Preheat oven to 350ºF. On surfaces of tortilla, spread olive oil with finger or brush. Cut tortilla into bite-size strips. Arrange tortilla strips in a single layer on a lined cookie sheet, bake for 5 minutes, then give them a quick stir with tongs. Bake for 5 minutes more, or until they are crispy and golden.
2
Preheat the Zojirushi food jar by pouring boiling water (not included in the ingredients list). Close the lid and allow to preheat.
3
In a saucepan heat vegetable oil over medium heat and sauté onions until translucent, about 3 minutes.
4
Add chicken, tomatoes with green chiles, chicken broth, pasilla chili powder, cumin, oregano, garlic powder, sugar and salt in the saucepan. Bring to a boil over high heat, then reduce to a simmer. Cook for 5 minutes.
5
Add tortilla and fresh cilantro to the saucepan. Bring to a simmer then turn off the heat.
6
Discard hot water from the food jar. Fill with prepared soup from step 5 up until 1 cm below the ridge and close lid.
7
Allow soup to set for a minimum of 15 minutes and up to 6 hours. Garnish with tortilla chips and dried cilantro before you eat.
