Pressure Cooker Tortilla Soup Recipe

Name: Pressure Cooker Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 large onions, chopped; 1 (12 ounce) jar roasted red peppers, drained and chopped; 1 (4 ounce) can roasted jalapeno peppers, diced; 1 clove garlic, minced; 1 tablespoon ground black pepper; salt to taste; 4 cups diced tomatoes; 1 (32 fluid ounce) container chicken stock; 1 cup heavy whipping cream; 1 cup chopped fresh cilantro; 1 (14.5 ounce) package tortilla chips; 1 cup sour cream (optional); 1 (8 ounce) package shredded queso quesadilla (white Mexican cheese)

Servings: persons

2 tablespoons vegetable oil
2 large onions, chopped
1 (12 ounce) jar roasted red peppers, drained and chopped
1 (4 ounce) can roasted jalapeno peppers, diced
1 clove garlic, minced
1 tablespoon ground black pepper
salt to taste
4 cups diced tomatoes
1 (32 fluid ounce) container chicken stock
1 cup heavy whipping cream
1 cup chopped fresh cilantro
1 (14.5 ounce) package tortilla chips
1 cup sour cream (optional)
1 (8 ounce) package shredded queso quesadilla (white Mexican cheese)

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.

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 large onions, chopped, 1 (12 ounce) jar roasted red peppers, drained and chopped, 1 (4 ounce) can roasted jalapeno peppers, diced, and more.

Yes, Pressure Cooker Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pressure Cooker Tortilla Soup

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