Recipe By: The Best Pressure Cooker Cookbook Ever /Pat Dailey
Serving Size: 4

3 corn tortillas, torn into pieces
1 1/2 cups stock or broth
2 medium carrots, bias-cut into 1 1/2″ pieces
1 celery ribs, bias-cut into 1 1/2″ pieces
2 ears of sweet corn, cut into 4 pieces
1/2 small head green cabbage, cut into 4 pieces
8 oz tomato sauce
1 tsp chili powder
1 scallion
1 jalapeno or Serrano pepper
1/3 cup cilantro leaves
4 lime wedges

Combine the tortillas and stock or broth in the pressure cooker. cover the pressure cooker and bring up to high pressure. Immediately remove from heat and release pressure. Carefully transfer contents to a blender or food processor and puree.

Return tortilla puree to the pressure cooker and add carrots, celery, corn, cabbage, tomato sauce, and chili powder. Cover and bring up to high pressure. Reduce heat to stabilize pressure and cook 4 minutes. Release pressure.

Mince the scallion, jalapeno pepper, and cilantro together. Sprinkle some over each bowl of soup and serve each with a lime wedge.


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