Quick Pressure Cooker Tortilla Soup

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)

Step 1

Warm some vegetable oil in your pressure cooker over medium heat. Toss in the onions and cook them, stirring occasionally, until they’re just starting to soften—about 5 to 8 minutes. Next, add the red peppers, jalapeños, garlic, black pepper, and salt. Cook everything together for another 5 minutes or so, until the garlic smells amazing and the onions are nice and tender. Stir in the tomatoes and let them warm through for about a minute.

Step 2

Carefully transfer the mixture to a blender. Hold the lid down and pulse a few times, then blend until smooth in batches if needed. Pour the pureed tomatoes back into the pressure cooker.

Step 3

Pour in the chicken stock and heat everything over high until it just starts to boil, which should take about 5 minutes. Lock the lid in place and let it cook over high heat until you see steam escaping steadily. Then turn the heat down to medium-low and let it simmer for 20 minutes. When the time’s up, take it off the heat and let the steam release naturally before opening the lid.

Step 4

Once the soup’s back on the stove and boiling, stir in the cream and fresh cilantro. Take it off the heat and let it sit for a few minutes to cool slightly.

Step 5

To serve, crush some tortilla chips into bowls and ladle the soup over them. Top with a dollop of sour cream and some queso quesadilla for a tasty finish.