A hearty, spicy tomato based, creamy chicken soup topped with tortilla chips, queso blanco and sour cream. A perfect way to use up those last tomatoes and peppers from the garden.
The Rocky Mountain Woman and I have been blogging friends for years now. In fact, I tried to find the first comment Barb ever left me and discovered she’s commented on 122 posts on Barbara Bakes. I love to visit Rocky Mountain Woman for her great story telling ability and the sophisticated twist she gives her recipes.
When I started Pressure Cooking Today, Barb left me a comment saying she is an AVID pressure cooker person. Living at a high altitude in the Rocky Mountains, she thinks a pressure cooker is indispensable.
Luckily, when I asked if she would like to do a guest post or have a recipe featured on Pressure Cooking Today she agreed. She created a delicious Creamy Chicken Tortilla Soup recipe perfect for the chilly fall weather we’re having.
Making Creamy Chicken Tortilla Soup in an Instant Pot
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious Creamy Chicken Tortilla Soup!
Visit Rocky Mountain Woman for the delicious recipe and step by step photos. Barb uses a Russell Hobbs electric pressure cooker.
More delicious pressure cooker recipes from Rocky Mountain Woman you might enjoy: