Barbara of Barbara Bakes has a new blog called Pressure Cooking Today http://pressurecookingtoday.com/. She asked me to do a guest post about one of my favorite pressure cooker recipes. I have read Barbara’s other blog, Barbara Bakes, http://barbarabakes.com/ for a long time and it is one of my very favorite blogs. I can’t tell you how many times I’ve read a post of hers and then got in my truck and driven 20 minutes to the nearest grocery store to buy the ingredients because I had to have whatever it was she was making RIGHT NOW!
I decided to make Creamy Chicken Tortilla Soup for my guest post. I think you’ll like it, especially if you like things a little spicy. It’s the perfect soup for this time of year. You can use up those last tomatoes and peppers from the garden, but still make something a little heartier for the cooler nights…
4 T vegetable oil
2 boneless, skinless chicken breasts
three or four anaheim peppers, roasted, peeled and seeded
1 jalapeno, roasted, seeded
2 cloves garlic
2 large onions, chopped
5 cups chopped tomatoes
chicken stock – 32 oz.
1 1/2 cups heavy cream
1 cup chopped cilantro
tortilla chips, queso blanco & sour cream for a garnish
Cook the chicken breasts for 20 minutes on high in the pressure cooker in about 1/2 cup of chicken broth, letting the pressure come down naturally
Set aside to cool
Heat the vegetable oil in pressure cooker on browning setting, add chopped onions, cook and stir until onions start to soften, about 5 minutes
roast peppers on a grill or in a hot oven, until blistered and slightly blackened, peel, seed and chop. Chop garlic also.
add the peppers and garlic to the onions and saute for a few more minutes
salt and pepper
then add tomatoes and stir until warm
Transfer to a food processor
pulse until smooth
transfer back to pressure cooker, add chicken broth and then bring back up to pressure for 20 minutes. Let the pressure release naturally.
Shred the chicken and add it to the soup
Stir in cream
serve with tortilla chips, queso blanco and sour cream…
You can add a few more peppers if you really like spicy food, or less cream to make it as spicy as you like. I would suggest starting with 1 cup of cream and then taste and if it’s too spicy, add a little more cream.
This soup will get your engine started!