This flavorful soup comes together in no time, perfect for busy weeknights when you want something comforting and delicious. Packed with vibrant veggies and spices, it’s sure to become a family favorite in your meal rotation.
Start by heating some vegetable oil in your pressure cooker over medium heat. Toss in the onions and cook them, stirring occasionally, until they’re just starting to soften—about 5 to 8 minutes. Next, add the red peppers, jalapeños, garlic, black pepper, and salt. Cook everything together for another 5 minutes or so, until the garlic smells amazing and the onions are nice and tender. Stir in the tomatoes and let them warm through for about a minute.
Carefully transfer the mixture to a blender. Hold the lid down and pulse a few times, then blend until smooth in batches if needed. Pour the pureed tomatoes back into the pressure cooker.
Pour in the chicken stock and heat everything over high until it just starts to boil, which should take about 5 minutes. Lock the lid in place and let it cook over high heat until you see steam escaping steadily. Then turn the heat down to medium-low and let it simmer for 20 minutes. When the time’s up, take it off the heat and let the steam release naturally before opening the lid.
Once the soup’s back on the stove and boiling, stir in the cream and fresh cilantro. Take it off the heat and let it sit for a few minutes to cool slightly.
To serve, crush some tortilla chips into bowls and ladle the soup over them. Top with a dollop of sour cream and some queso quesadilla for a tasty finish.
- Use fresh lime juice at the end to brighten the flavors.
- Toast the spices briefly before adding liquids to release more aroma.
- Shred the chicken finely for better texture and easier eating.
This soup comes together fast, making it perfect for busy weeknights. It’s packed with bold flavors and comforting spices. Plus, using a pressure cooker means the ingredients meld beautifully in a fraction of the usual time.
Serve with warm tortilla chips or strips for crunch. Add a dollop of sour cream or a sprinkle of shredded cheese on top. Fresh cilantro and diced avocado also make great garnishes to add freshness and creaminess.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid overcooking the chicken. You can freeze the soup for up to 2 months—just thaw overnight in the fridge before reheating.
