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Pressure Cooker Tortilla Soup

Rated as 4.41 out of 5 Stars
8

"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
Original recipe yields 10 servings

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.

Nutrition Facts


Per Serving: 484 calories; 33 39 11.6 67 1064 Full nutrition

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Reviews

Read all reviews 15
  1. 17 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

It was very ??. Good flavor. But you might need to half the spices.

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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...

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!!!!

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!

Outstanding!!!!! Couldn't stop eating it

This was amazing. My family loved it! Made it to recipe except we used Pepper Jack cheese.

I made this with chicken, and I didn't blend the veggies. Great flavor, but next time I'll add rice (possibly beans) to make it a little heartier.

I add chicken, and it’s delicious

It was very ??. Good flavor. But you might need to half the spices.