Red Pepper Tortilla Soup

Prep Time
20 Min
Cook Time
25 Min

1 teaspoon olive oil

1 onion (250g)

3 minced garlic cloves

1 jalepeno, seeded and diced (60g)

2 red peppers (275g)

1 teaspoon salt

dash of pepper

1 48 oz container of chicken broth

8 oz can of tomato sauce

15 oz can of crushed tomatoes

15 oz can of black beans (rinsed)

1 T. chili powder

1 teaspoon dried oregano

1 teaspoon cumin

2 lbs of chicken

5 extra thin corn tortillas cut into small pieces (90g)

1 C. frozen corn (115g)

1 T. fresh lime juice

*Add any additional toppings you may like on your soup. Cheese, sour cream, tortilla chips, avocados, etc.


Turn your pressure cooker to saute and heat the oil. Add onion, peppers, garlic, and jalapeno and saute until the onion starts to soften. Watch closely because you don't want to burn your garlic. Add chicken broth and stir. Add in all the rest of your ingredients and spices except for the corn and lime juice. You will add these two ingredients after you release the pressure on your cooker.

Close your pressure cooker lid and cook for 10 minutes on HIGH. Let the pressure naturally release for 15 min and then use the quick release lever. Add the corn and lime juice. Serve with any additional toppings you like.



215 Calories per serving 370g (about 1.5 Cups)
22g Carbs
2g Fat
26g protein


I use my Mueller Vegetable Chopper to chop up the vegetables.

I use a pizza cutter to cut my tortillas.

I use the Cuisinart Pressure Cooker.

The BEST lemon/lime squeezer.