Multicooker helps make a flavorful tortilla soup

This light yet deeply flavorful soup is a celebration of colors, tastes and textures, overflowing with garnishes and tender shredded chicken. We wanted it to have authentic flavor with a streamlined method, and the multicooker was the perfect ally.

To replicate the traditionally deep, roasty, smoky notes of the broth, typically achieved by charring the vegetables, we used the saute function to brown some of the vegetables and aromatics.

Using chipotle chili in adobo sauce (made of dried, smoked jalapenos in a spicy chili sauce) also added some smokiness along with a spicy kick, and a bit of tomato paste gave the base deep, savory flavor.

Since the tortillas are an essential component of the soup, we decided to add some tortilla pieces right to the pot to give the soup better body; the tortillas softened during cooking, and a vigorous whisk at the end ensured the pieces broke down. Since the base already had so much flavor, we found that making our own broth wasn’t necessary, so we used storebought broth and quicker-cooking boneless chicken; tasters preferred thighs over breasts for their richer flavor.

Since the multicooker gave the soup great longcooked flavor, we amped up the freshness and spice by stirring in additional aromatics after cooking. The tortilla strips are best prepared the day of serving. Different brands of corn tortillas may vary in thickness; the cooking time for the tortilla strips may need to be adjusted based on how thick yours are. Don’t skip the garnishes — they are an essential component of the dish. If you can’t find Cotija cheese, substitute farmer cheese or feta.

JOE KELLER/AMERICA’S TEST KITCHEN