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Mexican Bean Tortilla Vegan Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Vegan Tortilla Soup

The perfect hearty soup for a chilly night, but surprisingly easy to make. Tomatoes, hearty black beans, pops of sweet corn, seasoned to perfection with Mexican spices. Top that with crispy tortilla strips, creamy avocado, fresh cilantro, and a squeeze of zesty lime. Hello flavour!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 182 kcal

Equipment

  • 1 Pressure Cooker

Ingredients
  

Ingredients

  • 1 tablespoon light oil such as canola or vegetable
  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • 1 litre vegetable broth (4 cups)
  • 1 28oz can diced tomatoes
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • 1 19oz can black beans drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 3 small corn tortillas or 3 handfuls of tortilla chips, gluten-free if preferred
  • 2 tablespoons light oil (needed only if frying your own tortillas)
  • 1 avocado sliced
  • 1 handful fresh cilantro roughly chopped
  • 1 lime cut into wedges

Instructions
 

Instructions

  • Heat that tablespoon of light oil in your pressure cooker on medium heat. Let it get warm before the onion goes in.
  • Toss in the chopped onion and sauté till it’s translucent. Gotta take about 5 minutes, so give it time to soften up nice.
  • Add the minced garlic and cook another minute. That aroma hits you right, real fragrant and inviting.
  • Pour in the vegetable broth along with diced tomatoes, chili powder, cumin, oregano, and salt. Stir everything up so it blends well.
  • Lock on the lid and bring your cooker to pressure. You’ll notice the steam cues and the float valve doing its thing. Cook at high pressure for 8 minutes. When it’s done, do a quick release to let out the steam.
  • Open the lid carefully, then stir in the black beans and corn kernels. They just need a few minutes to heat through so set your cooker to sauté and let it simmer for about 5 minutes.
  • If you’re frying your own tortillas, heat 2 tablespoons oil in a skillet separately. Cut tortillas into strips and fry until crispy. Then top your soup with them along with avocado slices, fresh cilantro, and a squeeze of lime.

Notes

Serve your hearty vegan tortilla soup hot with fresh toppings. As with all tortilla soup, the tortilla strips get soggy as they sit in the soup, so I like to have a bowl of the tortillas on the table and everyone can top as they go to have the desired crunch all the way through.