Creamy Tortilla Soup

Oil-free & Vegan
Course Soup


  • 1 small can diced tomatoes
  • 1 can pinto beans rinsed
  • 1 small onion diced
  • 1 green bell pepper diced
  • 4 cloves garlic minced
  • 1 tbsp maple syrup or brown sugar
  • 1 tbsp oregano
  • 1 bay leave
  • 8 cups water
  • 1-2 chipotle peppers in adobe sauce (plus about 2 tsp sauce or to taste)
  • 1/3 cup cashews soaked and rinsed
  • 1/3 cup plant milk
  • 1 cup roasted corn (see notes)


  • Set Instant Pot to sauté. Add onion and cook 2 minutes then add bell pepper and garlic and turn off Instant pot. (Keep a splash of water near by for sticking)
  • Add all but last 4 ingredients to instant pot and give a stir.
  • Put instant pot on manual 5 minutes and set release button to sealing.
  • Meanwhile place cashews, plant milk and chipotle peppers and sauce in mini blender and blend until smooth, set aside.


  • Heat to high a non stick pan or wok.
  • When hot add thawed (or fresh) corn and let it sit on the hot pan approx. 2 minutes.
  • Put on a plate to cool. When soup is done let the steam out and turn pot off then add the cashew cream mixture.
  • If soup not thick enough make a slurry of 2:1 water and corn or potato starch.
  • Salt to taste *low fat (and low salt if you please) tortilla chips to garnish or freshly baked (to crisp) corn tortillas, green onions or cilantro.
Keyword oil-free, Vegan

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