Instant Pot Vegetarian Tortilla Soup
Vegetarian Tortilla Soup is healthy, frugal, and tasty. It's a favorite with meat-eaters and vegetarians alike! Make it in Instant Pot for one pot complete meal.
Servings: 6 cups
Calories: 271kcal
Ingredients
For the vegetarian tortilla soup
- 1 onion - thinly chopped
- 1 green bell pepper - cut into bite size pieces
- 4 garlic cloves - minced
- 1 cup frozen corn - Fresh or frozen
- 15 ounce cans black beans - drained and rinsed
- 28 ounce can crushed tomatoes - fire roasted preferred
For Soup Flavors
- 1 Tablespoon adobo sauce from 1 can chipotle peppers in adobo sauce
- 3 cups water or low sodium vegetable broth
- 1 teaspoon cumin powder
- Salt and ground black pepper
For homemade tortilla strips
- 6 round corn tortillas
- Olive Oil or Oil Spray
- Kosher salt
Optional Garnishes
- Sliced radishes
- lemon or lime wedges
- chopped cilantro leaves
- cheese
Instructions
Make the tortilla strips:
- Arrange the tortillas on the cutting board. Using a pizza cutter, slice the tortillas into thin strips. Brush or spray some oil and sprinkle some salt over them.
- Place the strips on a baking sheet. Bake or Air Fry in a preheated oven at 350 degree Fahrenheit for 8 to 10 minutes until crispy and lightly browned.
Instant Pot Instructions to Make Vegetable Tortilla Soup
- Press SAUTE and add oil to the main Insert. Once it displays HOT, add onions. Sprinkle some salt and sauté for couple minutes.
- Add the green pepper and minced garlic and sauté for 2 minutes. Stir in the adobe sauce, ground black pepper and cumin powder and sauté further for 1 minute.
- Add the tomatoes, beans, corn, water ( or broth ). Press and cancel SAUTE. Close the lid. Set the Instantpot to MANUAL or PRESSURE COOK to high pressure for 5 minutes.
- After it is done coking, wait for 10 minutes and then release the pressure. Open the lid. Taste and adjust the salt and seasoning if needed.
- To serve, ladle the soup into bowls. Drizzle fresh lemon or lime juice. Top it off with tortilla strips, radishes, cilantro leaves and cheese. Enjoy !
Stove Top Instructions
- In a large soup pot or Dutch oven, heat olive oil on medium heat. Add the onion, sprinkle some salt and sauté until translucent, about 5 minutes.
- Add the green pepper and minced garlic and sauté for 2 minutes. Stir in the adobe sauce, ground black pepper and cumin powder and sauté further for 1 minute.
- Add the tomatoes, beans, corn, water ( or broth ). Bring it to a boil, then lower the heat and let it simmer for 10 minutes. Taste and adjust salt and the seasoning if needed. Turn off the heat.
To serve
- Ladle the soup into bowls. Drizzle fresh lemon or lime juice. Top it off with tortilla strips, radishes, cilantro leaves and cheese. Enjoy !
Notes
For a thicker soup, feel free to add some corn tortilla chips (crumbled into pieces) to the soup while cooking. All those leftover tortilla chips at the bottom of the bag can be put to good use here.
You can add variety of different vegetables besides the ones suggested. Broccoli, carrots, zucchini, green beans are all good options.
If you do not have adobe sauce easily available, use your favorite taco seasoning and smoked paprika.
Nutrition
Serving: 1Cup | Calories: 271kcal | Carbohydrates: 45g | Protein: 11g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 754mg | Fiber: 11g | Sugar: 9g