Print

Creamy Chicken Tortilla Soup

Print Recipe

Ingredients

Scale
  • 4 T vegetable oil
  • 2 boneless, skinless chicken breasts
  • 3 or 4 Anaheim peppers, roasted, peeled and seeded
  • 1 jalapeno pepper, roasted and seeded
  • 2 cloves garlic, chopped
  • 2 large onions, chopped
  • 5 cups chopped tomatoes
  • 32 oz chicken stock
  • 1 1/2 cups heavy cream
  • 1 cup chopped cilantro

Instructions

  1. Cook the chicken breasts for 20 minutes on high in the pressure cooker in about 1/2 cup chicken stock, let the pressure come down naturally- set aside to cool
  2. Heat the vegetable oil in the pressure cooker on the browning setting, add chopped onions, cook and stir until onions start to soften, about 5 minutes
  3. Roast peppers on a grill or in a hot oven until blistered and slightly blackened, peel seed and chop
  4. Add the peppers and the garlic to the pot with the onions and saute for a few more minutes
  5. Add salt and pepper
  6. Add tomatoes and stir until warm
  7. Transfer to food processor and process until smooth
  8. Transfer back to pressure cooker, add chicken broth and bring back to to pressure for 20 minutes, let the pressure release naturally
  9. Shred the chicken and add to the soup
  10. Stir in the cream and cilantro
  11. Let it heat until the cream is warm, but don’t let it boil

Find it online: https://therockymountainwoman.com/creamy-chicken-tortilla-soup/