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Spicy Vegetarian Tortilla Soup

dana vento
Flavor-Bombed Spicy Vegetarian Tortilla Soup is just the right balance of spicy without being a lip-burning sensation!
So many soups just don't get a second nod from me, but tortilla soup is worth a few nods!
In reality, basic soup is never part of my daily lifestyle. 
I love spiced-up foods, but I find ways to add more natural ingredients to get there! 
It's Not About The Big Bowls 
When I eat soup, I portion it. 
Bigger is not better it is just a bloater!
So, remember that each and every time you scoop your soup! 
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Additional Time 15 minutes
Total Time 1 hour 10 minutes
Course Recipes
Cuisine soup
Servings 8 cups

Ingredients
  

  • 2 Tbsp Olive Oil
  • 3 Whole Garlic Cloves peeled and 1/2'd
  • 1/2 C Mixed Peppers red, yellow, orange rinsed, chopped, seeded mixed for color)
  • 1/4 C or about 7 Shishito Peppers rinsed, and cut into 1/3's
  • 1 medium yellow onion skinned, rinsed, chopped
  • 3 Tbsp Minced Garlic
  • Dash or up to a Teaspoon of Red Cayenne Pepper
  • 32 Oz Low Sodium Vegetable Broth + 2 C Water
  • 16 0 z Fire-Roasted Corn
  • Dash Red Cayenne Pepper
  • 2 - 13.5 Oz Cans of diced and fire-roasted tomatoes
  • 1 6 oz Tomato Paste+ 2 Cans of Water mixed
  • A teaspoon of Sugar white
  • Shishito Peppers
  • 1- 15.5 Oz Can Black Beans drained and rinsed
  • Medium Lime 1 rinsed, 1/2'd & ready to squeeze
  • A handful of shredded Mexican Cheese Blend
  • 1/4 of an Avocado rinsed, sliced
  • Chili Lime Seasoning Blend optional Dash

Instructions
 

  • Prepare an Instant Pot Liner (pot, or another electric pressure cooker) with olive oil.
  • Set to Saute.
  • Next, add in garlic.
  • Follow with pepper mixture.
  • Add in Shishito Peppers.
  • Now add-in onion and minced garlic.
  • Dash with Red Cayenne Pepper
  • Mix and allow to saute until onions are translucent.
  • Add 1/4 C of Broth and mix again.
  • Next is the roasted corn and then combine thoroughly.
  • Add more broth, (about 1/2 C) mix and allow to simmer a few minutes.
  • Repeat broth again emptying container.
  • Next, fire-roasted tomatoes with their juice.
  • Tomato Paste + Water combination, mixing to combine all.
  • Follow with sugar.
  • Stir.
  • Cover with Pressure Cooker lid.
  • Seal.
  • Cancel Saute Mode.
  • Soup Mode to 30 minutes.
  • Release Method: Immediately (Be Very Careful of steam release burns and the valve)
  • Toss in beans.
  • Squeeze the lime.
  • Transfer to a bowl.
  • Top with shredded cheese, avocado, sour cream (optional), and a few TORTILLA chips.
  • Serve warm.
  • Enjoy!

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