Black Bean Tortilla Soup (instant pot, gluten-free)

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

Recipe Card

Black Bean Tortilla Soup

Vegan option, Gluten-free, Healthyish

5 from 1 vote

By: Nisha

Instant Pot Black Bean Tortilla Soup is made with black beans, corn, veggies, enchilada sauce, and then blended with tortilla chips. 

Prep Time 10 minutes mins

Cook Time 9 minutes mins

Total Time 19 minutes mins

Servings 4 servings

Calories 293 kcal

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Equipment

• ▢
  Instant Pot

Ingredients

  

1x2x3x

for the soup

• ▢ 2 tablespoon 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 teaspoon taco seasoning
• ▢ ½ cup tortilla chips I like Trader Joe's gluten-free chips

for the toppings

• ▢ scallions chopped
• ▢ fresh cilantro chopped
• ▢ jalapenos sliced
• ▢ ½ cup sharp cheddar cheese grated, 2 tablespoon 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!

Nutrition

Calories: 293kcalCarbohydrates: 32gProtein: 8gFat: 16gSaturated Fat: 4gCholesterol: 15mgSodium: 1782mgPotassium: 187mgFiber: 4gSugar: 12gVitamin A: 1371IUVitamin C: 11mgCalcium: 139mgIron: 1mg

Course Main Course

Cuisine Mexican

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