Black Bean Tortilla Soup
Instant Pot Black Bean Tortilla Soup is made with black beans, corn, veggies, enchilada sauce, and then blended with tortilla chips.
Diet Vegan option, Gluten-free, Healthyish
Servings: 4 servings
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
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.
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.
In the meantime, get your toppings ready. Chop the scallions and cilantro. Slice your jalapeno and lime.
Grate some sharp cheddar cheese.
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!
Calories: 293kcal | Carbohydrates: 32g | Protein: 8g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 1782mg | Potassium: 187mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1371IU | Vitamin C: 11mg | Calcium: 139mg | Iron: 1mg