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.
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)
Directions
Step 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.
Step 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.
Step 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.
Step 4
Bring soup to a boil; stir in cream and cilantro. Remove from heat. Let cool for 5 minutes.
Step 5
Crush tortilla chips into serving bowls; pour soup over tortilla chips. Top with sour cream and queso quesadilla.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 484 | |
% Daily Value * | |
Total Fat33g | 42% |
Saturated Fat14g | 71% |
Cholesterol67mg | 22% |
Sodium1064mg | 46% |
Total Carbohydrate39g | 14% |
Dietary Fiber5g | 16% |
Total Sugars6g | |
Protein12g | |
Vitamin C33mg | 164% |
Calcium315mg | 24% |
Iron3mg | 16% |
Potassium440mg | 9% |
*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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