My daughters favorite She asks for this as her birthday present she likes it so much Keep leftovers in fridge for up to 5 days
Prep Time
5 mins
Dificult
Medium
Servings
55 mins
Ingredients
Instructions
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.
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.
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.
Bring soup to a boil; stir in cream and cilantro. Remove from heat. Let cool for 5 minutes.
Crush tortilla chips into serving bowls; pour soup over tortilla chips. Top with sour cream and queso quesadilla.
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