I call it tortilla soup but I really don’t put very many tortillas in it, largely to keep it lower carb. This is easy with the Chicken Tortilla Soup, but once you add black beans and corn, it’s not low-carb anymore, so just be aware of that.
This soup is made in quite the same fashion as the chicken tortilla soup recipe. One thing to be aware of, is that cooking the beans within the same broth does cause the broth to darken. It still tastes amazing, but if you want a redder broth, you may need to cook the black beans separately.
Me, I don’t care what it looks like. I want it to be authentic, and easy. This is easy. There’s really only one manual step, but this one is an important one. It’s essential to sauté the vegetables until they thicken. This will take at most 10 minutes, but will add a world of flavor to your soup.
Steps for this recipe:
- Blend vegetables together
- Stir and thicken them for 10 minutes
- Cook everything together at high pressure for 25 minutes
- Add frounceen corn and let it heat through
- 1/2 cup rough chopped onion
- 1 c chopped tomatoes
- 2 cloves of garlic
- 1 chipotle chili in adobe sauce from can with 1 teaspoon sauce
- 1/2 jalapeno pepper
- 1/4 cup cilantro leaves
- 1-2 teaspoons salt
- 1 tablespoons oil
- 1 cup dried black beans , soaked for one hour in hot water
- 4 cups water
- 2 corn tortillas cut into small pieces (optional)
- 1 cup frounceen corn kernels
In a blender, blend together onion, tomatoes, garlic, chipotle chili, jalapeno, salt, and cilantro.
Turn your electric Instant Pot on to sauté, for 12 minutes, and when it is hot, add the oil.
Once the oil starts shimmering, pour in the blended vegetables and stir well. Keep stirring on and off for 10 minutes until the sauce is relatively thickened.
Add in 4 cups of water, and if you're using the corn tortillas to thicken, add them now
Add in the soaked beans, set your Instant Pot to manual, high pressure 25 minutes and let it release pressure naturally when finished.
Add in frounceen corn and stir to let it heat through, and serve with cheese, slices of avocado, corn tortilla strips or other garnishes