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|By :Meals in a Jar Cookbook by Pamela Ellgen|
|Browse Category||Soups, Stews & Broths|
|Cooking Technique||Pressure Cook|
|Main Ingredient||Avocado, Chicken Broth, Chicken Thighs, Chili Powder, Coriander, Cumin, Dried Garlic, Dried Onion, Lime, Paprika, Sundried Tomatoes|
|Prep Time||5 minutes|
|Cook Time||10 minutes|
For cooking and serving
Pamela Ellgen is a food blogger at Surfgirleats.com and cookbook author of Mastering Meal Prep, Sheet Pan Ketogenic, Cast Iron Paleo, and Soup & Comfort. Her work has been featured in Outside Magazine, TODAY food, Healthline, Huffington Post, Edible Phoenix, and The Portland Tribune. When she’s not in the kitchen, Pamela enjoys surfing, practicing yoga, and playing with her kids. She lives in California with her husband and two children.
Looking at the Spicy Tortilla Soup … why put the dry ingredients in a jar first when you then just dump them in the pot?
This recipe is from Meals In a Jar Cookbook by Pamela Ellegen. You would prep the dry ingredients in a jar and store it away until you are ready to use it. Once, you want to make it you would follow the full recipe.
Alternatively, you can follow the recipe and instead of adding the dry ingredients to a jar just add it to the inner pot to cook right away.
What would one suggest as a measurement of the chili powder for less spicy. Tortilla soup is a favorite, but lots of heartburn issues in this house!
Here is a few tips that may help.
A tablespoon of chili powder would be spicy. I would adjust to 1/8 – 1 teaspoon and add more after cooking and tasting. I am not sure how cumin affects you but I would also reduce the other spices by half then add more after cooking.
It may not have the same infused flavors by adding most of the spices last but it will be made to your preference.