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!
Guys, I’ve been working on a vegan version of tortilla soup for years.
Years and years.
Why?
Because I absolutely love Qdoba’s vegan tortilla soup. When I lived near a Qdoba, it was one of my favorite meals.
On days when I forgot to pack a lunch for work, I’d swing by Qdoba.
Yum.
Over the years, I’ve tried version after version of tortilla soup, and none of them tasted the same (not even the Qdoba copycat recipes). And actually, this soup doesn’t taste exactly the same either.
I like this version of vegan tortilla soup even better than Qdoba’s soup.
This soup has layers of flavors, starting with a mix of peppers, onions, and spices.
Next, there’s a beer broth that adds hints of richness (and just a tiny bit of bitterness). And of course, it’s finished with delicious tomatoes, corn, and beans.
Intrigued by beer soup? Try making vegan beer chili and beer cheese soup with cauliflower (vegetarian).
The best part?
This vegan tortilla soup can be made in the Instant Pot OR on the stovetop!
I’ll walk you through the Instant Pot directions in this post. Check the recipe card for both sets of directions.
For step by step directions (like which Instant Pot button to push for each step), make sure to check the recipe card!
Step One: Blister the Poblano Pepper
Start by searing a poblano pepper until it gets dark and blackened.
Poblano peppers are easy to find. Look for them at your regular grocery store near the bell peppers.
Next, wrap the pepper in foil. The poblano will steam inside the foil, and make the skin easy to remove.
While the poblano steams in the foil, dice a jalapeño, a bell pepper, and a red onion.
Then, unwrap the poblano, hold it under a light stream of water in the kitchen sink, and rub it to get the skin off. Cut the seeds out and dice the poblano.
Step Two: Make the Vegan Tortilla Soup
Next, cook the peppers and spices in the Instant Pot.
When the onions are soft and transparent, and the spices are fragrant, grab a bottle of stout beer.
Slowly pour the beer into the Instant Pot. As you pour, use a spoon to scrape up any bits of food stuck to the bottom of the pot.
Add the tomatoes, chipotle peppers in adobo sauce, water, and corn.
Pressure cook the soup for five minutes.
It will take the Instant Pot about 15 to 20 minutes to come to pressure, but pressure cooking this vegan tortilla soup will help make the soup taste like it’s been simmering for hours.
Do a quick release to end the pressure cooking, and then add black beans and lemon or lime juice.
Serve this vegan tortilla soup with some crushed tortilla chips, avocado slices, and a little extra squeeze of lime juice.
Vegan Tortilla Soup
No
3-4 Days (Fridge)
Equipment
- metal tongs
Ingredients
- 1 TB 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 tsp salt
- 2 tsp smoked paprika or substitute ground cumin
- 2 tsp chili powder
- 1 tsp garlic powder
- 12 oz bottle stout beer
- 28 oz can crushed tomatoes
- 2 TB diced chipotle peppers in adobo sauce omit for less heat
- 15 oz can corn
- 4 cups water
- 15 oz 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
Instant Pot Directions:
- To 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.
- Remove 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.
- While the pepper steams, diced the jalapeño, bell pepper, and red onion.
- Remove 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.
- Press the sauté button. Leave the adjustable temperature setting at normal.
- Add 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.
- Slowly 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).
- Add the crushed tomatoes, chipotle peppers, corn, and water, and bring to a simmer.
- Press 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 shoot some liquids out with the steam. Lay a kitchen towel over the top to keep your kitchen clean.
- Take the lid off the Instant Pot. Press the cancel button to end the cook cycle.
- Press 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.
- Serve 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.
Stovetop / Oven Directions:
- Turn 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.
- Remove 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.
- While the pepper steams, diced the jalapeño, bell pepper, and red onion.
- Remove 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.
- Add 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.
- Slowly 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.
- Add the crushed tomatoes, chipotle peppers, corn, and water, and bring to a simmer. Continue to simmer for about 20 minutes, lowering heat if needed.
- Add the beans and lemon or lime juice, and continue to cook for 2-3 minutes, until the beans are warmed.
- Serve 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.
Notes
Skip the chipotle peppers in adobo sauce, and make sure to cut out the jalapeño seeds and ribs (a lot of the pepper’s heat is actually in the ribs, not the seeds).
If your soup is still too spicy, add an extra 15oz can of crushed tomatoes to your soup and simmer for about 5 more minutes. Nutrition Note: Soup add-ins (tortilla chips and avocado) are not included in the nutrition information.
We made this tonight! It was a delicious hot and spicy soup!! I wasn’t able to get the skin 100% off the pepper, but it partially came off. I might make it less spicy next time.