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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1 (12 ounce) jar
roasted red peppers, drained and chopped
1 (4 ounce) can
roasted jalapeno peppers, diced
ground black pepper
salt to taste
1 (32 fluid ounce) container
heavy whipping cream
chopped fresh cilantro
1 (14.5 ounce) package
1 (8 ounce) package
shredded queso quesadilla (white Mexican cheese)
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.
I diced up and cooked chicken thighs in the bottom of the pressure cooker while purée did it's thing. I also added some dried oregano and siracha sauce
A great recipe for tortilla soup. Pressure cooker style is better than anything you can get at a restaurant. The whole family agrees!!!!
Outstanding!!!!! Couldn't stop eating it
This was amazing. My family loved it! Made it to recipe except we used Pepper Jack cheese.
* Percent Daily Values are based on a 2,000 calorie diet.
Pressure Cooker Tortilla Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 484
** Calories from Fat: 297
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