pressure-cooker-tortilla-soup

Pressure Cooker Tortilla Soup

2 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    55 m
Dennis Errichiello
Recipe by  Dennis Errichiello

“My daughter's favorite. She asks for this as her birthday present, she likes it so much. Keep leftovers in fridge for up to 5 days.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

Directions

  1. 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. 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. 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. Bring soup to a boil; stir in cream and cilantro. Remove from heat. Let cool for 5 minutes.
  5. Crush tortilla chips into serving bowls; pour soup over tortilla chips. Top with sour cream and queso quesadilla.

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Reviews (2)

Rate This Recipe
KatieV
0

KatieV

Great for a 30 min pressure cooker recipe but it needed more so .... I added a can of enchilada sauce (a secret weapon) cumin, chili powder, fresh jalapeƱo and red bell pepper, a small can of corn and half a can of black beans. I did not put the tomato mixture into the blender, I wanted it chunky. It came out delicious! Everyone really liked the addition of the cream. I also put in two large partially frozen chicken breasts, After the cooking process I removed them from the soup and shredded it.

Mark455
0

Mark455

A great recipe for tortilla soup. Pressure cooker style is better than anything you can get at a restaurant. The whole family agrees!!!!

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 484 cal
  • 24%
  • Fat
  • 33 g
  • 51%
  • Carbs
  • 39 g
  • 13%
  • Protein
  • 11.6 g
  • 23%
  • Cholesterol
  • 67 mg
  • 22%
  • Sodium
  • 1102 mg
  • 44%

Based on a 2,000 calorie diet

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Pressure Cooker Italian Chicken Soup

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Pressure Cooker Cream of Tomato Soup