I just love tortilla soup, and it’s hard to find a good vegan version when you’re out. Making a batch of this is a perfect excuse to stay in and save some money. You can make it as spicy as you want. After all, it’s your kitchen.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Soup
Cuisine: Mexican
Keyword: instant pot jackfruit, instant pot tortilla soup, jackfruit tortilla soup, meatless tortila soup, vegan tortilla soup
1teaspoonmaple syrupor sweetener of choice to taste
Before Serving Ingredients
2tablespoonsnutritional yeast
Juice of 1/2 lime
Salt and pepperto taste
Serving Ingredients
1tablespoon1 g chopped fresh cilantro, plus extra for garnish
1/2avocadochopped and tossed with some lime juice and chili powder
Tortilla chips*use gluten-free, slightly crushed, for serving
Instructions
Turn your Instant Pot to saute. Dry or water saute the onions until translucent. Add garlic and poblano and saute for a minute or two more. Turn saute off.
Add the water, tomatoes, jackfuit or chickpeas, tomato paste, cumin, chili powder, and sweetener. Turn the Instant Pot to manual/pressure cook and cook on high pressure for 5 minutes.
Let the pressure release naturally, or at least for 10 minutes and manually release the rest of the way.
Add salt, pepper, and lime juice. Top bowls of hot soup with crisp tortilla pieces and avocado. Can add cashew cream and chopped cilantro too!
Notes
Note: you can use baked tortilla chips or make your own from tortillas in the oven or air fryer