- 5 Pure Flavor® Roma Tomatoes, diced
- 10 corn tortillas
- 3 cups water
- 1 ½ cup vegetable oil
- 1 cup feta cheese
- 1 red onion, sliced
- 1 avocado, sliced
- 3 pasilla chili peppers
- 2 limes, sliced into wedges
- 1 garlic clove, minced
- Fresh cilantro, chopped
- Salt, to taste
- Feta cheese, for garnish
Soak pasilla chili peppers in water and remove steam and seeds once softened. Set one pepper aside for later. Add fresh roma tomatoes, garlic, salt, red onion, and 1 cup of water. Blend until smooth.
In an Instant Pot, add 1 tsp of oil and the soup mixture. Following the instructions for your model, set the Instant Pot to the pressure cook setting and cook for 15 minutes.
Heat a frying pan and add the rest of the oil. Fry tortillas until golden brown and set aside. Fry the remaining pasilla chile pepper, slice and set aside.
Garnish soup with fried tortilla, cheese, cilantro, chili pepper, lime wedges, and avocado. Enjoy!
Optional: You can also slow cook this soup for 6 hours. Simply set your Instant Pot to the slow cook setting.