PRESSURE COOKER TORTILLA SOUP
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.
Provided by Dennis Errichiello
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 55m
Yield 10
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- Bring soup to a boil; stir in cream and cilantro. Remove from heat. Let cool for 5 minutes.
- Crush tortilla chips into serving bowls; pour soup over tortilla chips. Top with sour cream and queso quesadilla.
Nutrition Facts : Calories 484.4 calories, Carbohydrate 39 g, Cholesterol 66.8 mg, Fat 33 g, Fiber 4.5 g, Protein 11.6 g, SaturatedFat 14.2 g, Sodium 1063.6 mg, Sugar 5.5 g
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