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Southwestern Tortilla Soup |
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Serves: 6 Print this Recipe1 (28-ounce) can crushed tomatoes 1-1/4 cups vegetable broth 2 onions, chopped 4 cloves garlic, minced 1 green chili pepper, minced 1 teaspoon cumin 2 tablespoons snipped parsley, fresh 6 corn tortillas, cut into 3/4-inch strips Cooking spray 1 cup shredded Monterey Jack cheese In cooker, combine tomatoes, broth, onions, garlic, and pepper. Lock lid and bring to full pressure. Lower heat to maintain pressure and cook for 4 minutes. While soup cooks, place tortillas on a baking sheet. Mist them with the cooking spray. Broil them until crisp and golden, 3-6 minutes. Quick-release the pressure. Remove lid. Stir in cumin and parsley. Cook for 1 minute. Divide soup among 6 bowls. Top each serving with tortilla strips and shredded cheese. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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