Instant Pot Tortilla Soup

Easy and healthy instant pot meal that is perfect for meal prep

Ingredients

• 8 corn tortillas
• 3 teaspoons olive oil
• 4-5 garlic cloves, minced
• 4 cups veggie broth
• 2 cans tomato sauce
• 1 can fire roasted tomatoes (regular size can)
• 1 can black beans, rinsed and drained
• 1 can pinto beans, rinsed and drained
• 1 can garbanzo beans, rinsed and drained
• 1 can hominy, drained
• 1.5 cups of corn kernels (fresh or frozen)
• 2-3 tablespoons (depending on spice tolerance) chopped chipotle peppers in adobo sauce
• 1.5 teaspoons ground cumin
• 3 small zucchinis, quartered
• 1 teaspoon coriander
• 1 tsp chili powder
• Salt
• Fresh ground black pepper
• Chopped red onion
• Lime wedges
• Cilantro
• Shredded sharp cheddar cheese

Instructions

1. Cut 4 of the tortillas into 1/4-inch-wide strips. Roughly chop the remaining 4 tortillas.
2. Press the sauté button on your pressure cooker. When hot, add 1 teaspoon of the oil and half the tortilla strips. Cook and stir until crisp (10-12 minutes). Transfer to paper towels, add salt and a bit of lime. Add another teaspoon of oil and repeat with the rest of the tortilla strips.
3. To the pressure cooker (still on sauté, add the last tablespoon of oil and the garlic. Cook till fragrant. Add the chopped tortillas, veggie broth, tomato sauce and roasted tomatoes, beans, corn, hominy, chipote, and spices.
4. Seal and cook on high pressure for 20 minutes. Allow it to naturally release.
5. After it has released, add the zucchini, turn on sauté setting again, and let simmer till zucchini is tender.
6. Ladle into bowls and add toppings (red onion, fresh squeezed lime, cilantro, and shredded cheese)!

Serving Suggestions

• Fresh-squeezed lime is a must
• If you have the inferior cilantro soap gene, green onion also works on top!

This is a very can-heavy, easy recipe! Makes a ton of soup which is perfect for meal prepping.