It's soup season!!! This low-maintenance, plant-based dinner comes together in minutes and everyone loves it, everyone. No one, and I mean no one, turns down a bowl of this Smoky Tomato Instant Pot Tortilla Soup.
Our long-time friend Kate Ramos of Hola Jalapeno has written a new cookbook, Plant-Powered Mexican, that comes out soon and we couldn't wait to help her celebrate and spread the word! Kate's Instant Pot Tortilla Soup recipe is always a huge hit in our house. I bet it will be in your house too! Don't just take my word for it though, keep scrolling to learn more!
What is tortilla soup?
Tortilla soup is a traditional Mexican soup. If you have never had it, you are in for a real treat! Basically, you smother fried tortilla pieces in a delicious broth. Kate's broth is made of fire-roasted tomatoes, with garlic, onion, chipotle, and oregano. This soup is served with avocado and lime for an added boost of flavor at the table!
Preorder before 11/9 and get a FREE gift!
Kate partnered with our friends at California Grown to give away a free gift for every preorder!!
To receive the e-book, simply take a screenshot of your receipt or your Amazon order number and email it to: firstname.lastname@example.org. The ebook will hit your inbox within 24 hours.
Mexican-Inspired Desserts and Drinks, has 7 brand new, never seen before recipes, tips, and other bits of kitchen wisdom that will round out any meal you make from the cookbook—you know when you want to make dinner special.
Also included in the ebook are helpful seasonality charts and tips about California produce and how to get the most out of your fruits and veggies!
Want to see a few more recipes from the Plant Powered Mexican cookbook?
I have personally tried the Chile Relleno Casserole and let me tell you it was PHENOMENAL!!! Even our 10-year old gobbled it right up.
Picadillo is a traditional dish in many Latin American countries. It’s usually made with ground meat, tomatoes, raisins, olives, and other ingredients – many of which vary by region. In Mexico, potatoes, peppers, and warm spices are often added to the meat and tomato mixture.
Kate uses a plant-based meat substitute for this vegetarian version and no one could even tell the difference.
Chile Relleno Casserole recipe featured on California Grown
Kate says, "This cheesy rice casserole is a particular favorite in our house. The grassy poblano peppers are the ones used to make Chile Rellenos, the traditional cheese-stuffed peppers that are fried and served with a silky tomato sauce. I’ve captured all those flavors in this easy-to-make baked dish reminiscent of ones my grandma would make when I was growing up—which means I’m one step closer to fulfilling my lifelong goal of becoming my grandmother. "
Trying to eat more plant-based meals but have been avoiding your favorite Mexican foods because you can’t go for another plate of black beans and rice or another order of quesadillas? This article from Kate is a great place to start!
Here is a peak inside the cookbook Plant Powered Mexican
I don't know about you, but I like to peruse through a cookbook before I purchase it. I like to sample a recipe featured on a blog like this Smoky Tomato Instant Pot Tortilla Soup. Then I also like to have an idea of what else is in store in the cookbook.
Low or No Cook recipes: Spicy Mexican Gazpacho with Chopped Cucumber Salad; Cauliflower, Pepita, and Rice Salad Lettuce Wraps; Chilled Avocado Soup with Farmer's Market Fairy Dust; Tomatillo Poke Bowl with Avocado and Pink Grapefruit; Marinated Vegetable Torta with Serrano-Lemon Aioli
Stovetop recipes: Spinach and Caramelized Onion Sopes, Winter Vegetable Enmoladas with Queso Fresco, Jackfruit Tinga Grain Bowls, Squash Blossom Quesadillas with Tomatillo-Avocado Salsa, Poached Eggs Divorciados
Oven baked recipes: Roasted Carrot Barbacoa Tostadas, Sweet Pea and Potato Empanadas, One Pan Chile Rellenos, Sheet Pan Chilaquiles Rojos with Cilantro-Lime Crema
Grilled recipes: Sangria Marinated Veggie Skewers, Chipotle-spiced Cauliflower Tacos, Grilled Stuffed Peppers with Mint, Queso Asado and Calabacitas
Instant Pot recipes: Almond Mole, Poblano Pepper-Potato Soup with Toasted Pepitas, Vegan Red Pozole with Mushrooms, Black Bean and Swiss Chard Enchilada Casserole
Looking for more easy plant based Instant pot recipes? I've got you covered!
Forget cooking collard greens for 2-3 hours on the stove top. This recipe comes together in the Instant Pot in less than an hour and is packed with flavor from cooking in a red wine vinegar and garlic reduction.
Pantry staples get elevated into a bright, brothy black bean soup that comes together with ease in the Instant Pot.
This applesauce recipe is fast, easy, and delicious! Making applesauce in the Instant Pot literally eliminates most of the work and the cooking time, so you can enjoy perfect homemade applesauce faster and easier than ever before!
If you’ve made this Smoky Tomato Instant Pot Tortilla Soup recipe I would be so grateful if you would rate the recipe and let me know what you think in the comments below!Print
Smoky Tomato Instant Pot Tortilla Soup
The one thing an Instant Pot can’t do is char things, so we’ll need to saute the onions and garlic in this recipe until they are as cooked as possible without the burn warning going off. This will get us as close to that irresistible smoky flavor you’d get from charring the vegetables over an open flame.
- Prep Time: 10
- pressure release: 10
- Cook Time: 10
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: Mexican
- Diet: Vegan
For the soup
2 tablespoons olive oil
1 large white onion, chopped
3 cloves garlic, peeled and left whole
1 teaspoon kosher salt, plus more to taste
2 cans (15-ounces) fire-roasted tomatoes
3 cups water
1 chipotle in adobo sauce
1 teaspoon dried Mexican oregano
Tortillas strips or store-bought tortilla chips
1 lime, cut into wedges
1 large, ripe avocado, peeled, pitted, and chopped
To make the soup: Turn the Instant Pot to Saute on Hi. Add the oil and let it warm for 1 to 2 minutes. Add the onion and garlic. Season with salt and cook, stirring occasionally, until they are really dark, almost charred brown. Add the tomatoes, water, chipotle, oregano, and the teaspoon of measured salt.
Seal the Instant Pot. Select Pressure Cook High (manual) for 10 minutes. It will take about 15 minutes for the machine to come up to pressure before the cooking cycle begins. When the 10 minutes of pressure cooking has finished, let the pressure release naturally for at least 10 minutes. Quick-release the remaining pressure. Carefully open the lid.
Puree with an immersion blender or transfer to a blender and puree until smooth. Be careful blending hot liquids. Taste and season with salt.
To serve: Ladle the soup into bowls and garnish with tortilla strips, a squeeze of lime, and chunks of avocado
- Serving Size: 1 bowl
- Calories: 187
- Sugar: 12 g
- Sodium: 1286.5 mg
- Fat: 7.1 g
- Carbohydrates: 25.2 g
- Protein: 0.6 g
- Cholesterol: 0 mg
Keywords: vegan tortilla soup, vegetarian tortilla soup, tomato tortilla soup, tortilla soup, how to make tortilla soup, instant pot tortilla soup, 30 minutes or less