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 frozen corn and let it heat through