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
<For 17 oz. Zojirushi Stainless Steel Food Jars>
Ingredients (serves 1):
For tortilla chips:
1/2 corn tortilla
1 tsp. olive oil
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
*This recipe was developed for 12 oz. and 17 oz. Zojirushi Stainless 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.
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.
Preheat the Zojirushi food jar by pouring boiling water (not included in the ingredients list). Close the lid and allow to preheat.
In a saucepan heat vegetable oil over medium heat and sauté onions until translucent, about 3 minutes.
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.
Add tortilla and fresh cilantro to the saucepan. Bring to a simmer then turn off the heat.
Discard hot water from the food jar. Fill with prepared soup from step 5 up until 1 cm below the ridge and close lid.
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.