Pressure Cooker Tortilla Soup

ANNA JOHNSON

6 cloves Garlic, minced (1 1/2 teaspoons dried)
1/2 cup chopped fresh cilantro (2 tablespoons dried)
1 medium onion, chopped (1/4 cup dried)
1 can (28 ounces) diced tomatoes
2 tablespoons ground cumin
1 tablespoons chili powder
3 bay leaves
6 cups chicken stock (or use chicken bouillon)
1 teaspoon salt
1/2 teaspoon cayenne pepper
4 to 6 chicken breast halves or canned, cooked chicken

GARNISHES
monterey jack cheese, shredded
avocado, pitted, peeled, and cubed
sour cream
tortilla chips

In large pressure cooker put garlic, cilantro, onion, tomatoes, cumin, chili powder, bay leaves, chicken stock or bouillon, salt and cayenne pepper. Add frozen chicken breasts or canned, cooked chicken. (If using fresh onions and garlic, you may want to brown them in a little olive oil first.) Bring to high pressure. Cook for 15 minutes and bring down pressure. (If using canned chicken, cut the time to about 5 minutes.) Break up chicken and return to pot. Remove bay leaves, and serve hot over tortilla chips. Garnish as desired.