Pressure Cooker Tortilla Soup
Recipe information
Recipe Icon - Master recipes
Cooking:
15 min.
Recipe Icon - Master recipes
Servings per container:
10
Recipe Icon - Master recipes
Source:

Ingredients for - Pressure Cooker Tortilla Soup

1. Vegetable oil - 2 tablespoons
2. Onions, chopped - 2 large
3. Roasted red peppers, drained and chopped - 1 (12 ounce) jar
4. Roasted jalapeno peppers, diced - 1 (4 ounce) can
5. Garlic, minced - 1 clove
6. Ground black pepper - 1 tablespoon
7. Salt to taste - 1 tablespoon
8. Diced tomatoes - 4 cups
9. Chicken stock - 1 (32 fluid ounce) container
10. Heavy whipping cream - 1 cup
11. Chopped fresh cilantro - 1 cup
12. Tortilla chips - 1 (14.5 ounce) package
13. Sour cream (Optional) - 1 cup
14. Shredded queso quesadilla (white Mexican cheese) - 1 (8 ounce) package

How to cook deliciously - Pressure Cooker Tortilla Soup

1. Stage

Heat vegetable oil in pressure cooker over medium heat; cook and stir onions until slightly softened, 5 to 8 minutes. Add red peppers, jalapeno peppers, garlic, black pepper, and salt; cook until garlic is fragrant and onions are softened, about 5 more minutes. Stir tomatoes into onion mixture and cook until warmed, about 1 minute.

2. Stage

Transfer tomato mixture to a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer tomato puree back to pressure cooker.

3. Stage

Stir chicken stock into tomato puree; cook and stir over high heat until just boiling, about 5 minutes. Cover and lock pressure cooker. Cook over high heat until steam begins to build and steadily escapes. Lower heat to medium-low; cook for 20 more minutes. Remove from heat; allow all the steam to naturally release. Remove lid.

4. Stage

Bring soup to a boil; stir in cream and cilantro. Remove from heat. Let cool for 5 minutes.

5. Stage

Crush tortilla chips into serving bowls; pour soup over tortilla chips. Top with sour cream and queso quesadilla.