Vegan Tortilla Soup

5 from 7 votes

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!

Cook Time50

Total Time50

Course: Main Course

Cuisine: American, Mexican

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Calories: 329kcal

Author: Sarah Trenalone

Equipment

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

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 let loose some liquids 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

Adjusting this recipe:

Skip peeling the poblano: Poblano skins can be tough and bitter, so I recommending removing at least part of the pepper skin. If you prefer, you can skip peeling the pepper.

For a LESS SPICY soup:
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.

Nutrition