Pressure Cooker Tortilla Soup

Pressure Cooker Tortilla Soup

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

55 m servings 484 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 484 kcal
  • 24%
  • Fat:
  • 33 g
  • 51%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 1064 mg
  • 43%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 9
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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 co...

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.

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

I also left the tomatoes chunky, and added 2 chicken breasts which I shredded. Added corn and black beans along with some cumin. Muy bien!

I did add corn and black beans and it was excellent!!

I used 3 fresh jalapeños vs the can of roasted jalapeños (I also left the seeds in) it is a tad too hot. but over was very good. I think I'm going to pressure cook some chicken and shred it and...

Great recipe. Simple and turned out great! I do wonder if 1 table spoon of pepper is a typo? I did not add this amount as it seems like it would be a too much.

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