Pressure Cooker Tortilla Soup |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 10 |
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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. 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) |
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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