This Tortilla soup has been a family favorite for the last 15 years. Its hearty, flavorful, loaded with nutrients and a perfect soup for cold winter days.
The beauty of it is, there a few ingredients that cant be omitted, but there are multiple ingredients that can be added or omitted. For example, there are just as many topping for our soup as added ingredients. Therefore, for my son who doesn’t like avocado, he can omit, and my niece who is lactose intolerant she can omit shredded Cheddar cheese and sour cream. This time I made the soup I omitted chicken, due to some not poultry eating family members, but I don’t always.
Since we made the soup today without chicken, there was only one cooking step in instapot. There was a bunch of prep, but all that could be done while soup was heating in instapot.
1 Large onion minced
4 cups bone broth or chicken broth
1 cup Tomato Basil Sauce
1 can 15 oz black beans
1 can 15 oz corn
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon garlic powder
1 cup shredded Mexican, cheddar cheese or cheese of choice
1 cup sour cream
1/3 cup cilantro
1 medium ripe avocado sliced
1. Program Instapot to manual high pressure 7 minutes, it will take 10 minutes for pressure to build, then countdown timer will begin
2. Once the time is up let the pressure release naturally for 10 minutes before releasing any remaining pressure