Caldo Tlalpeno

Ingredients

• 3 lb./1.3 kg whole chicken
• 3 cups water
• 1 onion, peeled & quartered
• 1 clove garlic, peeled
• 1 large carrot, peeled & quartered
• ½ cup cilantro
• 1 zucchini
• 2 adobo peppers, chopped using Chop ’N Prep Chef
• 1 chicken bouillon cube
• ½ tsp. coarse kosher salt
• ¼ tsp. black pepper

Instructions

1. Place chicken and water in base of Microwave Pressure Cooker. Chicken should be submerged in water and not above the max fill line. Seal and microwave on high power 20–25 minutes.
2. Place onion, garlic, carrot and cilantro in base of Power Chef® System, fitted with blade attachment. Cover and pull cord until roughly chopped.
3. Slice zucchini lengthwise and then cut each half lengthwise again. Slice into ¼”/.6 cm chunks.
4. Remove Pressure Cooker from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10 minutes.
5. Remove chicken from base of Pressure Cooker and add remaining ingredients to the water. Seal and microwave on high power 5 minutes.
6. Meanwhile, remove chicken meat from bones, discarding skin. Shred larger pieces using two forks.
7. Remove Pressure Cooker from microwave and allow pressure to release naturally until red pressure indicator fully lowers, about 2 minutes. Stir shredded chicken into soup and serve.