Creamy Tortilla Soup

Oil-free & Vegan
Course Soup

Ingredients
  

  • 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)

Instructions
 

  • 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.

Note:

  • 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

Subscribe To Our Newsletter for our latest recipes

We specialize in high starch, low fat, oil-free cooking. This isn’t considered a diet but an actual lifestyle. The side effects of this lifestyle have been known to include, weight loss, clear skin, the reverse of diabetes, the reverse of erectile dysfunction and even heart disease and hypertension. 

You have Successfully Subscribed!