Mexican Tortilla Soup

M e xi ca n

Tortilla Soup

Ingredients ½ small yellow onion, peeled 1 garlic clove, peeled ½ Tbsp. extra virgin olive oil 1 Tbsp. southwest chipotle seasoning blend* 1 cup tomato puree 1 Qt. chicken stock or low sodium chicken broth 1 bay leaf 1 cup cooked chicken, chopped 2 cups tortilla chips, crushed

Garnish 1 cup tortilla chips, crushed ¼ cup cilantro, chopped ¼ cup cheddar cheese, shredded 1 avocado, diced

Directions 1. Place onion and garlic in base of SuperSonic Chopper Compact, cover and pull cord 4–5 times until finely chopped. 2. Place onion, garlic and olive oil in Stack Cooker 3 Qt. Casserole.

Cover and microwave on high power 2 minutes. 3. Remove from microwave and add tomato puree, chicken stock, seasoning blend, bay leaf and chicken. Cover and microwave at 70% power for 15 minutes. 4. Remove from microwave, remove bay leaf and stir in tortilla chips.

To serve, garnish with reserved tortillas, cilantro, cheddar cheese and avocado.

* Ask your consultant for this recipe or use taco seasoning.

M i x ed B er r y

Cobbler

Ingredients 1 (12 oz.) bag frozen mixed berries 4 Tbsp. granulated sugar, divided 1 Tbsp. corn starch ½ cup all purpose flour ½ tsp. baking powder ¼ tsp. coarse kosher salt 1 tsp. ground cinnamon ¼ cup reduced fat (2%) milk 2 Tbsp. unsalted butter, melted

Directions 1. Place berries, 3 Tbsp. sugar and corn starch in Stack Cooker 1¾ Qt.

Casserole and microwave on high power until berries are hot and mixture has thickened, about 6–8 minutes, stirring halfway through. 2. To create batter, in a small bowl, mix together remaining sugar and all other remaining ingredients. 3. Remove berry mixture from microwave and spoon batter over the berries. 4. Microwave uncovered on high power 2 minutes. 5. Berry mixture will thicken as it cools. Serve warm with ice cream, if desired.