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Prime Rib Tortilla Soup - IP Recipe

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This recipe for Prime Rib Tortilla Soup - IP, by , is from Hommertzheim Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Suzanne Hommertzheim


8 oz of cooked prime rib roast (cut into bite size pieces)
1 can roasted tomatoes
6 Cups Chicken Broth
1 onion, chopped
1 red bell pepper, diced
2 teaspoons cumin
1 tablespoon chili powder
2 teaspoons salt
teaspoon black pepper
⅛ teaspoon cayenne pepper
4 ounces tomato paste
1 15oz can black beans, drained and rinsed
2 cups frozen corn

limes, sour cream, guacamole, or greek yogurt, cilantro, green onion, avocado, and tortilla chips.

In the pressure cooking pot, add prime rib, tomatoes, chicken broth, onion, bell pepper, cumin, chili powder, salt, black pepper, cayenne pepper, and tomato paste.
Stir together.
Lock lid and set to high pressure for 10 minutes.
When time is up, allow pressure to naturally release for 10 minutes and then with a wooden spoop use a quick release to get all the remaining steam out.
Set pressure cooker to "simmer" setting and add black beans and corn. Stir until corn is heated through.
Ladle into bowls and top with a squeeze of lime juice a dollop of sour cream or greek yogurt, a few sprigs of cilantro, chopped green onion, and chopped avocado.

Serve with tortilla chips and guacamole on the side.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 minutes




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