Vegan Tortilla Soup

This spicy vegan tortilla soup is made with peppers, tomatoes, spices, and a beer broth. Make it in your Instant Pot or on the stovetop!

📝 Ingredients

• 1 tablespoon olive oil
• 1 poblano pepper
• 1 jalapeño (Remove the seeds + ribs for less spice. Use 2-3 peppers for an extra spicy soup.)
• 1 bell pepper
• 1 red onion
• 3 teaspoons salt
• 2 teaspoons smoked paprika (or substitute ground cumin)
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 12 ounce bottle stout beer
• 28 ounce can crushed tomatoes
• 2 tablespoons diced chipotle peppers in adobo sauce (omit for less heat)
• 15 ounce can corn
• 4 cups water
• 15 ounce can black beans
• 1 lemon or lime, juiced, plus more for serving
• For serving (optional): corn tortilla chips or strips, avocado, cilantro, lime wedges

👨‍🍳 Instructions

1. 1--- Instant Pot Directions: ---
2. 2To blister the pepper in your Instant Pot:Add olive oil to the Instant Pot. Press the sauté button. Press the adjustable temperature setting until it reads more.Add the poblano pepper to the pot, and let it sear until the skin is blistered and blackened. Check the pepper with tongs, flipping when it looks burnt. Tip: If the oil is splashing outside of the Instant Pot, partially cover the pot with an (old) kitchen towel.As soon as both sides of the pepper are blistered, press the cancel button.
3. 3Remove the pepper with tongs and wrap the in foil (or set the pepper in a bowl and cover with a towel). The pepper will steam in the foil, and the skin will be easier to remove. Leave the pepper in the foil for 2-3 minutes.
4. 4While the pepper steams, diced the jalapeño, bell pepper, and red onion.
5. 5Remove the poblano from the foil, and place under a lightly running sink faucet. Rub the pepper to remove the pepper skin. If some of the skin won't come off, it's okay.Cut the poblano in half and remove the seeds. Dice the poblano.
6. 6Press the sauté button. Leave the adjustable temperature setting at normal.
7. 7Add the all the diced peppers and the onion. Add the salt, smoked paprika, chili powder, and garlic powder. Cook until the onion and peppers soften, about 4-5 minutes.
8. 8Slowly pour the beer into the pot. As you pour, stir the peppers and onions, scraping up any bits of food that have become stuck to the bottom of the pot (to prevent the burn warning).
9. 9Add the crushed tomatoes, chipotle peppers, corn, and water, and bring to a simmer.
10. 10Press the cancel button. Set Instant Pot to pressure cook/manual, high pressure. Set the cook time for 5 minutes.The Instant Pot will take about 15-20 minutes to come to pressure, depending on how hot the soup is, and then will start counting down the cook time. The Instant Pot will beep to let you know the cook time has finished.Carefully quick release the remaining pressure by using the handle of a long spoon (I use a wooden spoon) to turn the steam valve to venting.Tip: Quick release can be messy– the vent will let loose some liquids with the steam. Lay a kitchen towel over the top to keep your kitchen clean.
11. 11Take the lid off the Instant Pot. Press the cancel button to end the cook cycle.
12. 12Press the sauté button. Leave the adjustable temperature setting at normal. Add the beans and lemon or lime juice, and heat for 2-3 minutes, until the beans are warmed.
13. 13Serve hot along with crushed tortilla chips (or tortilla strips), avocado, and a lime wedge (for adding to the soup right before eating).Store leftovers in the fridge use within 3-4 days.
14. 14--- Stovetop / Oven Directions: ---
15. 15Turn on the oven broiler. Place the poblano on a baking sheet close to the broiler, and allow the pepper to blister. Flip and blister the other side.
16. 16Remove the pepper with tongs and wrap the in foil. The pepper will steam in the foil, and the skin will be easier to remove. Leave the pepper in the foil for 2-3 minutes.
17. 17While the pepper steams, diced the jalapeño, bell pepper, and red onion.
18. 18Remove the poblano from the foil, and place under a lightly running sink faucet. Rub the pepper to remove the pepper skin.Cut the poblano in half and remove the seeds. Dice the poblano.
19. 19Add the olive oil to a large pot and heat over medium heat.Add the all the diced peppers and the onion to the pot. Add the salt, smoked paprika, chili powder, and garlic powder. Cook until the onion and peppers soften, about 4-5 minutes.
20. 20Slowly pour the beer into the pot. As you pour, stir the peppers and onions, scraping up any bits of food that have become stuck to the bottom of the pot. Bring the liquid to a simmer.
21. 21Add the crushed tomatoes, chipotle peppers, corn, and water, and bring to a simmer. Continue to simmer for about 20 minutes, lowering heat if needed.
22. 22Add the beans and lemon or lime juice, and continue to cook for 2-3 minutes, until the beans are warmed.
23. 23Serve hot along with crushed tortilla chips (or tortilla strips), avocado, and a lime wedge (for adding to the soup right before eating).Store leftovers in the fridge use within 3-4 days.