Name: Vegan Tortilla Soup - Instant Pot
Prep time: 10 min
Cook time: 30 min
Total time: 340 min
Ingredients: 1 - 14.5 oz canned tomatoes; ¾ cup dry black beans; 1 cup chopped celery; 1 cup chopped carrots; 1 onion; 3 cups vegetable broth; 1 cup of corn; 2 jalapeno chopped; 2 garlic cloves; 3 tsp chipotle seasoning; ¼ tsp black pepper; ¼ tsp Italian seasoning; 1 tsp roasted cumin powder; ¼ tsp chili powder; 1 pack of tortilla chips; Salt to taste

↓ Jump to Recipe

Here’s a simple simple and sumptuous option for a homemade, easy vegan tortilla soup that you can prepare with your instant pot in less than 45 minutes.

A bowl filled with tortilla soup and topped with tortilla chips

Would you like to save this?

We'll email this post to you, so you can come back to it later!

The first time I prepared this was a huge hit in my household. The consistency of the soup was close to chili with flavors coming from vegetables as well as spices.

Although tortilla soups are traditionally Mexican, I have made some interesting changes to make it even more interesting, nutritious, and easy to prepare.

There aren’t very many special ingredients for this veggie tortilla soup and you can get it done in less than 45 minutes with the Instant Pot.

With the cold wintery weather in full swing, a mexican soup like this hits the spot and makes a very good meal option too. With a full serving of protein from the beans and fiber from the vegetables, this vegan gluten free soup can be a meal replacement option.

As the name suggests, I topped it with crunchy tortilla chips and chopped cilantro before serving.

The satisfaction that comes from the chewy beans and crunchy chips is something you have to experience yourself.

Try it today and let me know how you like it. The procedure is rather simple when you use the Instant Pot to saute as well as pressure cook the vegetables and beans.

Jump to:

Ingredients note
Beans that can be used in this recipe
Is tortilla soup spicy?
Method
📖 Recipe
Comments

Ingredients note

Black bean, vegetables, broth, and all other ingredients for tortilla soup

Black bean: I used dry black beans but you could also use canned black beans in this recipe, If you are using canned, be sure to rinse and drain them before adding them to the soup.
Vegetables: Use your choice of vegetables. I used corn, carrots, celery stalks, and onions.
Vegetable broth: Go with low sodium vegetable broth.
Corn chips: I like to use corn chips as a topping for this soup. It adds a nice crunch and flavor.
Chipotle seasoning: I used store-bought chipotle seasoning, but you could also make your own. If you choose to do this, start with ½ teaspoon and add more if desired.
Canned tomatoes: I used diced tomatoes, but you could also use crushed tomatoes.
Ginger and garlic: I love the flavor of ginger and garlic in this soup. If you do not have fresh ginger on hand, you could use ground ginger instead.

Beans that can be used in this recipe

I used black beans for this vegan tortilla soup. But the options are really open for this soup and there is no right or wrong choice in it.

Red Kidney beans or lentils work equally well. I also plan to try other beans such as navy beans or lima beans and share the results with pictures.

If you come across an option that complements other flavors from this recipe, I am very interested in hearing from you…:-)

Is tortilla soup spicy?

If you prefer the soup to be spicy, try adding jalapeno or chili powder when you add the spices to the sauteed onions. A spicy note could help during a cold wintery day, but be sure to check how spicy the jalapeno is, before you add it. Too much spice can be too dominating on other wonderful flavors. My family prefers a mild-medium spicy level and I can get the right balance with just a little cayenne pepper.

Method

An instant Pot filled with all the ingredients for tortilla soup along with broth

Soak the dry black beans in warm water for 4 hours or more (overnight soaking is better).

Press the saute button on the Instant Pot and add oil to the inner pot, once it displays hot.

Add the chopped onions, jalapeno, and garlic. Saute for 3 to 4 minutes or until the onions are softened.

Add the soaked & drained black beans, and the vegetables: carrots, celery, corn, and canned tomatoes.

Follow it up with spices: cumin powder, chipotle seasoning, Italian seasoning, salt, black pepper, and chili powder.

Add vegetable broth or water. Stir well to get an even mix.

Close the instant pot and press the ‘manual’ or ‘pressure cook’ button and cook on high pressure for 30 minutes, or press the soup button with the pressure valve in the sealing position. At the end of 30 minutes, let the pressure release naturally.

Vegan Tortilla soup is ready! Open the lid and ladle the instant pot vegan tortilla soup into individual bowls, and top with tortilla strips, and cilantro. Another delicious topping option would be thinly sliced avocados and Jalapenos based on your taste preference.

If this recipe interests you, look for similar recipes on my blog such as the