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Pressure Cooker Tortilla Soup

Pressure Cooker Tortilla Soup

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    55 m
Dennis Errichiello

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 {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 484 kcal
  • 24%
  • Fat:
  • 33 g
  • 51%
  • Carbs:
  • 39g
  • 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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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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

KatieV
1

KatieV

3/10/2014

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 jalapeño 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
1

Mark455

12/19/2013

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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