Triple Pepper Pressure Cooker Chicken Tortilla Soup Recipe

Name: Triple Pepper Pressure Cooker Chicken Tortilla Soup Recipe
Total time: 50 min
Ingredients: 6 (6-inch) tortillas, corn or flour, sliced in half and cut crosswise into 1/4-inch strips; 1/4 cup olive oil or other neutral oil + 2 tablespoons, divided; 1 cup finely chopped yellow onion; 1 poblano pepper, stemmed, seeded, small dice; 1 anaheim pepper, stemmed, seeded, small dice; 3 cloves garlic, minced; 1 package Carroll Shelby’s White Chicken Chili Kit; 1 (14.5-ounce) can petite diced tomatoes; 1 (4-ounce) can chopped green chilies; 2 pounds boneless, skinless chicken thighs; 4 cups chicken stock; 1/2 teaspoon salt + extra to taste; 1/2 cup roughly chopped cilantro leaves; 1 avocado, halved, pitted, peeled and diced; 1 jalapeño pepper, sliced into thin rounds; Sour cream, for serving, optional

reilyproducts.com

Pressure Cooker Chicken Tortilla Soup is the perfect for Taco Tuesday. Carroll Shelby's White Chicken Chili makes it delicious!

View full recipe on reilyproducts.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at reilyproducts.com.

Share this recipe:

Cooking tools:

Pressure cooker
Cast iron skillet
Stove
Chef's knife
Cutting board
Can opener
Measuring cup
Measuring spoon
Wooden spoon
Paper towel
Serving platter
Ladle
Serving bowl
Fork
Avocado

Ingredients

6 (6-inch) tortillas, corn or flour, sliced in half and cut crosswise into 1/4-inch strips
1/4 cup olive oil or other neutral oil + 2 tablespoons, divided
1 cup finely chopped yellow onion
1 poblano pepper, stemmed, seeded, small dice
1 anaheim pepper, stemmed, seeded, small dice
3 cloves garlic, minced
1 package Carroll Shelby’s White Chicken Chili Kit
1 (14.5-ounce) can petite diced tomatoes
1 (4-ounce) can chopped green chilies
2 pounds boneless, skinless chicken thighs
4 cups chicken stock
1/2 teaspoon salt + extra to taste
1/2 cup roughly chopped cilantro leaves
1 avocado, halved, pitted, peeled and diced
1 jalapeño pepper, sliced into thin rounds
Sour cream, for serving, optional