Instant Pot Vegetarian Tortilla Soup
Warm, spicy and flavorful Vegetarian Tortilla Soup made in the Instant Pot! Topped with avocado, cilantro, and corn tortilla strips, this soup makes a filling meal!
Warm, spicy and flavorful Vegetarian Tortilla Soup made in the Instant Pot! Topped with avocado, cilantro, and corn tortilla strips, this soup makes a filling meal!
- lime wedges
- cilantro
- 1/2 teaspoon smoked paprika
- 1 medium red pepper (chopped)
- 1 teaspoon cumin powder
- 1/4 teaspoon chipotle powder
- 1 tablespoon oil (i used avocado oil)
- 1 small red onion (chopped)
- 1 jalapeno (de-seeded & chopped)
- 5-6 large garlic cloves (chopped)
- 2 oz can black beans (drained & rinsed)
- 14.5 oz can diced tomatoes (i pureed the tomatoes in a bl
- 1 cup salsa (i used medium spicy use any salsa of choice)
- 1 cup sweet corn (i used frozen)
- 1/2 teaspoon ancho chile pepper powder
- 1/4 teaspoon red chili powder
- 1 tablespoon tomato paste (optional)
- 2.5-3 cups vegetable broth (or water)
- salt (to taste around 1 teaspoon)
- 6 small corn tortillas (6 inch diameter) (cut into strips
- 2 avocado (diced)
- 1 jalapenos
- Carbohydrate 2.55522687465345 g
- Cholesterol 0 mg
- Fat 0.283449374893739 g
- Fiber 0.841474995992312 g
- Protein 0.33907499992227 g
- Saturated Fat 0.0464881249812776 g
- Serving Size 1 1 Serving (138g)
- Sodium 4.50849999359647 mg
- Sugar 1.71375187866114 g
- Trans Fat 0.0593233749824061 g
- Calories 10 calories
Step-by-step
- Press the saute button on the Instant Pot. Once it displays hot, add the oil to the pot and then add the chopped onion, jalapeno, garlic and red pepper.
- Saute for 3 to 4 minutes until the onions are softened.
- Add in the drained & rinsed black beans, diced tomatoes (which I pureed in a blender before), salsa and sweet corn.
- Also add the spices- cumin, smoked paprika, ancho chile pepper, red chili powder, chipotle powder and tomato paste (if using).
- Add vegetable broth or water and also add the salt. Stir to combine.
- Close the pot with its lid.
- Press the manual or pressure cook button and cook on high pressure for 10 minutes, with the pressure valve in the sealing position.
- Let the pressure release naturally.
- Open the lid, ladle vegetarian tortilla soup into individual bowls and top with the prepared corn tortilla strips, diced avocado, jalapenos, cilantro and enjoy!
My Go-To Weeknight Meal: Instant Pot Vegetarian Tortilla Soup
As a busy working mom, finding time to cook delicious and healthy meals can feel like a constant struggle. Between work deadlines, school pick-ups, and the never-ending cycle of laundry, dinner often ends up being an afterthought. That's why I've become obsessed with finding quick, easy, and flavorful recipes that don't compromise on taste or nutrition. And this Instant Pot Vegetarian Tortilla Soup has become a true weeknight lifesaver!
This recipe is more than just a quick meal; it's a testament to the power of simple ingredients combined in the perfect way. The Instant Pot does all the heavy lifting, allowing the flavors to meld beautifully while I attend to other tasks. No more hours spent simmering on the stovetop! The vibrant colors of the soup alone are enough to brighten up even the most hectic evening. The aroma that fills the kitchen while it cooks is unbelievably comforting – a warm hug on a chilly night.
What I love most about this recipe is its versatility. Feel free to adjust the spice level to your preference. Want it spicier? Add more jalapeno or a dash of your favorite hot sauce. Prefer a milder flavor? Simply reduce the amount of chili powder. You can also easily customize the toppings. I often add a dollop of Greek yogurt or sour cream for extra creaminess. A sprinkle of shredded cheese never hurts either! The beauty of this soup is that it's a blank canvas for your culinary creativity.
The ingredients are readily available at most grocery stores, making it incredibly convenient to whip up on a weeknight. And the cleanup is a breeze! The Instant Pot is so easy to clean, leaving me with more time to relax and enjoy my delicious, healthy meal with my family. Seriously, this soup is a game-changer for busy weeknights.
Beyond the convenience, this soup is packed with flavor. The combination of smoky paprika, zesty cumin, and a touch of chipotle creates a depth of flavor that keeps me coming back for more. The hearty black beans and sweet corn provide a satisfying texture, while the fresh avocado and cilantro add a refreshing touch. This soup is so much more than just a meal; it's a culinary adventure that's both quick and satisfying.
I wholeheartedly recommend this Instant Pot Vegetarian Tortilla Soup to anyone looking for a healthy, flavorful, and incredibly convenient meal. Whether you’re a busy professional, a stay-at-home mom juggling a million things, or simply someone who appreciates a delicious, easy meal, this recipe is a winner. Give it a try, and I guarantee it will quickly become a staple in your kitchen. Trust me, it's worth every single bite!
Pro-Tip: For an extra layer of flavor, try roasting your corn before adding it to the soup. The slightly charred kernels add a smoky sweetness that elevates the overall taste.
Serving Suggestions: This soup is fantastic on its own, but it also pairs beautifully with a side of crusty bread or a simple salad. For a truly decadent experience, top with a dollop of your favorite sour cream or Greek yogurt.
Beyond its ease and deliciousness, this soup also offers a great way to incorporate more vegetables into your diet. It's a sneaky way to get your daily dose of vitamins and fiber, making it a healthy and satisfying choice. And, let's face it, sometimes the simplest meals are the most satisfying. This soup embodies that perfectly.
So, ditch the takeout menus and embrace the simplicity of this Instant Pot Vegetarian Tortilla Soup. You won't regret it! Enjoy!
