Tortilla Soup

Ingredients

Sauté

• 1 tbsp oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and diced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika

Pressure cook

• 1 can (14 oz) fire-roasted diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (frozen is fine)
• 4 cups vegetable broth
• Salt and pepper

Toppings

• Corn tortillas, cut into strips and baked or fried until crispy
• 1 avocado, diced
• Sour cream or Mexican crema
• Fresh cilantro
• Lime wedges
• Cotija cheese (optional)

Instructions

1. Set pot to sauté. Heat oil and cook onion until softened, about 4 minutes.
2. Add garlic, jalapeño, cumin, chili powder, and smoked paprika. Stir for 1 minute.
3. Add tomatoes, black beans, corn, broth, salt, and pepper.
4. Pressure cook on high for 8 minutes, then quick release.
5. Use an immersion blender to partially blend; leave it chunky.
6. Ladle into bowls and pile on tortilla strips, avocado, crema, cilantro, a squeeze of lime, and cotija.

Notes

For crispy tortilla strips, cut corn tortillas into thin strips, toss with a little oil and salt, and bake at 375°F for 8–10 minutes. They also work great air fried at 370°F for 5 minutes.