Serves: 6
Total Calories: 136
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 Southwestern Tortilla Soup recipe is from the Cook'n Under Pressure Cookbook. Download this Cookbook today.
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