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recipe by From Freezer to Instant Pot Cookbook
This recipe seems like a bit of wizardry. By starting with frozen quesadillas, you can transform enchilada sauce and broth into a fast tortilla soup. The recipe works because the filling in those quesadillas (the vegetables, meat, cheese, chiles, and whatever else) falls out and adds body to the soup while the tortillas thicken the enchilada sauce as they expand and thaw. When you open the pot, you’ll find the tortillas on top have puffed up. Don’t worry— you’ll cut them down to smaller bits. Use either corn or flour quesadillas— and any variety you like. We found this soup worked best with the frozen quesadillas that come two to a 12-ounce package. But in the end, since this dish is a soup, not a stew, there’s leeway for the types and sizes of quesadillas you can use. • For an 8-quart Instant Pot, you must increase the broth to 3 cups. • For a heartier soup, add one drained and rinsed 15-ounce can of black or red kidney beans or one drained 15-ounce can of corn to the pot after you release the pressure and cut up the quesadillas. Simmer on the SAUTÉ function at MEDIUM, NORMAL, or CUSTOM 300°F for 2–3 minutes, stirring often, just to heat the beans and corn through. • For a thicker stew, add one of those cans of vegetables mentioned above, plus up to 1 pound chopped, skinned,and deboned rotisserie chicken meat. Simmer in the same way.Inspired by: https://recipes.instantpot.com/recipe/tortilla-soup/
recipe updated Feb 4, 2020