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Instant Pot Black Bean Tortilla Soup is made with black beans, corn, veggies, enchilada sauce, and then blended with tortilla chips.
During these cold winter days, all I want is some hot and comforting soup.
These days I don’t have much time to cook, and so I’m all about quick and easy meals.
This Mexican-inspired Black Bean Tortilla Soup is so easy to make and comes together in under 30 minutes (minus the waiting time for the Instant Pot).
What is Black Bean Tortilla Soup?
Black Bean Tortilla Soup is a vegetarian soup essentially a soup prepared with black beans, in addition to sauteed garlic, jalapenos, onions, and corn. The veggies are combined with a green enchilada sauce and vegetable broth.
Once the soup is cooked, simply add tortilla chips and blend. That’s it!
Black Bean Enchilada Soup is so delicious with all the toppings.
Can I make this recipe vegan, gluten-free?
The Black Bean Tortilla Soup is already vegan and gluten-free.
For the toppings – omit the cheese for a vegan option.
For a gluten-free option, make sure you use gluten-free chips. Trader Joe’s Organic Quinoa Black Bean Chips are already gluten-free.
Tips on making Black Bean Tortilla Soup:
- Prep the veggies.
- Cook the soup in the Instant Pot.
- Add the tortilla chips and blend the soup.
- Add toppings. Enjoy!
Ingredients you’ll need for Black Bean Tortilla Soup:
Oil: I love using Avocado Oil for Mexican food, or any flavorless oil will work.
Green Enchilada Sauce: You will need to use a green chili enchilada sauce for this recipe, I really like Hatch which can be found at Whole Foods.
Vegetable Broth: This recipe needs vegetable broth which adds lots of flavor as opposed to water.
Black Beans: I always buy organic canned black beans, just make sure you rinse and drain them really well.
Frozen Corn: Again, I always use organic frozen corn, rinse under warm water and drain.
Taco Seasoning: Taco seasoning adds so much flavor and some spice. I love Trader Joe’s brand.
Veggies: Garlic, Jalapeno, Onion.
Tortilla Chips: I love Trader Joe’s Organic Quinoa and Black Beans Chips that are gluten-free.
Black Bean Tortilla Soup is:
Delicious
Comforting
Quick & Easy
An Instant Pot Recipe
Vegan (without cheese topping)
Gluten-free
Healthy-ish
How to make Black Bean Tortilla Soup recipe step by step?
Prep
1. Chop onions, garlic, and jalapeno. Set aside.
2. Drain and rinse a can of black beans. Drain and rinse frozen corn – just rinse under warm water. Open up a can of Green Chili Enchilada Sauce.
Cook
1. Click Saute mode on the Instant Pot, let it heat up. Then add the garlic and jalapeno. Saute for a minute.
2. Now add the onions. Saute for a couple of minutes.
3. Add the green enchilada sauce. Stir.
4. Then add the vegetable broth.
5. Add the corn and black beans.
6. Add taco seasoning. Stir.
7. Hit Cancel on the Instant Pot, close it, and cook the soup on High Pressure for 5 minutes. Let the soup naturally release all the way.
Toppings
1. In the meantime, get your toppings ready. Chop the scallions and cilantro. Slice your jalapeno and lime.
2. Grate some sharp cheddar cheese.
Blend Soup
1. Once the soup is done, this is what you should have.
2. Add tortilla chips – I used Trader Joe’s Organic Quinoa Chips – they’re so good.
3. Blend the soup using a hand blender.
4. Garnish with toppings – scallions, cilantro, jalapeno, cheese, and a squeeze of lime juice. Enjoy!
Pin & Enjoy!
More Soup Recipes!
- Instant Pot Tomato Basil Soup
- Creamy Mushroom Soup
- Tomato Basil Soup (fresh)
- Sweet Potato Bean Chili
Black Bean Tortilla Soup
EQUIPMENT
INGREDIENTS
for the soup
- 2 tbsp avocado oil
- 3 cloves garlic, chopped
- 1 jalapeno with seeds, chopped
- 1 medium onion, chopped
- 15 ounces green chili enchilada sauce can, I like Hatch brand
- 1 can black beans, rinsed & drained
- 1 cup organic frozen corn, rinsed & drained
- 3 cups vegetable stock
- 2 tsp taco seasoning
- 1/2 cup tortilla chips, I like Trader Joe's gluten-free chips
for the toppings
- scallions, chopped
- fresh cilantro, chopped
- jalapenos, sliced
- 1/2 cup sharp cheddar cheese, grated, 2 tbsp per serving
- squeeze of lime juice
INSTRUCTIONS
Prep
- Chop onions, garlic, and jalapeno. Set aside.
- Drain and rinse a can of black beans. Drain and rinse frozen corn - just rinse under warm water. Open up a can of Green Chili Enchilada Sauce.
Cook
- Click Saute mode on the Instant Pot, let it heat up. Then add the garlic and jalapeno. Saute for a minute.
- Now add the onions. Saute for a couple of minutes.
- Add the green enchilada sauce. Stir.
- Then add the vegetable broth.
- Add the corn and black beans.
- Add taco seasoning. Stir.
- Hit Cancel on the Instant Pot, close it, and cook the soup on High Pressure for 5 minutes. Let the soup naturally release all the way.
Toppings
- In the meantime, get your toppings ready. Chop the scallions and cilantro. Slice your jalapeno and lime.
- Grate some sharp cheddar cheese.
- Blend Soup
- Once the soup is done, this is what you should have.
- Add tortilla chips - I used Trader Joe's Organic Quinoa Chips - they're so good.
- Blend the soup using a hand blender.
- Garnish with toppings - scallions, cilantro, jalapeno, cheese, and a squeeze of lime juice. Enjoy!
Can I also cook this in a slow cooker?
HI Nia,
I haven’t used a slow cooker ever, but I don’t see why not. If you have used one, go right ahead and try it. Since it’s vegetarian and we are using canned black beans, I would cook this for a smaller amount of time rather than all day.
Let me know if you try it.
This was delicious and healthy very flavorful soup that easily comes together