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Creamy Tortilla Soup

Oil-free & Vegan
Print Recipe
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 the Instant Pot to sauté. Add the onion and cook for about 2 minutes. Add the bell pepper and garlic, then turn off the Instant Pot. (Keep some water nearby to prevent sticking.)
  • Add the diced tomatoes, pinto beans, maple syrup (or brown sugar), oregano, bay leaf and water. Stir to combine.
  • Secure the lid, set the valve to sealing and cook on manual (high pressure) for 5 minutes.
  • Once done, carefully perform a manual release.
  • Open the lid and remove the bay leaf (it will likely be floating on top).
  • Add the prepared cashew cream (see note below) and stir well to combine.
  • Season with salt to taste and serve with baked corn tortillas, green onions or cilantro.

Notes

Blend cashews, plant milk and chipotle peppers with sauce until smooth. Set aside.
For added flavor, heat a non-stick pan or wok on high. Add thawed (or fresh) corn and let it sit undisturbed for about 2 minutes to lightly char. Set aside and use as a topping when serving.
Keyword oil-free, Vegan