Savory BBQ Oatmeal Meatloaf
◷ 1 hr 20 min
Main Course
Pressure-Cooked Tortilla Soup Recipe
This flavorful soup combines tender chicken, fresh vegetables, and crunchy tortilla strips for a comforting meal that's ready in no time. Perfect for busy weeknights, it’s both easy to make and wonderfully satisfying.
◷
50 min
Total Time
♜
4
Servings
▥
Medium
Difficulty
Ingredients
4
servings
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Instructions
1
Step 1
Start by heating some vegetable oil in your pressure cooker over medium heat. Add the onions and cook them, stirring occasionally, until they’re just starting to soften, about 5 to 8 minutes. Toss in the red peppers, jalapeno peppers, garlic, black pepper, and salt. Keep cooking everything together until the garlic smells amazing and the onions are nice and soft, around 5 more minutes. Then stir in the tomatoes and let the mixture warm through for about a minute.
2
Step 2
Carefully transfer this tomato mixture to a blender. Hold the lid down firmly and pulse it a few times, then blend until smooth in batches if needed. Pour the pureed tomatoes back into the pressure cooker.
3
Step 3
Pour in the chicken stock and stir well. Turn the heat up to high and bring it just to a boil, which should take about 5 minutes. Once it’s boiling, secure the lid on the pressure cooker, lock it, and keep the heat high until you see steam starting to build and release steadily. Then reduce the heat to medium-low and let it cook for 20 minutes. When the time is up, turn off the heat and let the pressure release naturally before opening the lid.
4
Step 4
Bring the soup back to a boil, then stir in the cream and chopped cilantro. Take it off the heat and let it sit for about 5 minutes to cool slightly.
5
Step 5
To serve, crush some tortilla chips into bowls and ladle the hot soup over them. Finish each bowl with a dollop of sour cream and some crumbled queso quesadilla on top. Enjoy!
Why You’ll Love This Recipe
This soup is quick to make and full of bold, comforting flavors. Using a pressure cooker helps develop deep taste in less time. It’s a great way to enjoy a warm, satisfying meal any day of the week.
Serving Suggestions
Serve the soup hot with toppings like shredded cheese, avocado slices, chopped cilantro, and a squeeze of lime. Pair it with warm corn tortillas or a side of rice for a complete meal.
Storage Tips
Let the soup cool completely before storing it in an airtight container. It keeps well in the fridge for up to 3 days. You can also freeze it for up to 2 months; just thaw and reheat gently on the stove.
