Step 1

Press the saute button on the Instant Pot. Once it displays hot, add the oil to the pot and then add the chopped onion, jalapeno, garlic and red pepper.

Step 2

Saute for 3 to 4 minutes until the onions are softened.

Step 3

Add in the drained & rinsed black beans, diced tomatoes (which I pureed in a blender before), salsa and sweet corn.

Step 4

Also add the spices- cumin, smoked paprika, ancho chile pepper, red chili powder, chipotle powder and tomato paste (if using).

Step 5

Add vegetable broth or water and also add the salt. Stir to combine.

Step 6

Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 10 minutes, with the pressure valve in the sealing position. Let the pressure release naturally.

Step 7

Open the lid, ladle vegetarian tortilla soup into individual bowls and top with the prepared corn tortilla strips, diced avocado, jalapenos, cilantro and enjoy!

Step 8

Cut each corn tortilla into thin strips, 2 inch long and around 1/2 inch wide. Toss the strips with little oil or spray with a oil spray and sprinkle salt.

Step 9

Place the strips in a single layer on a baking sheet lined with silicone mat or parchment paper. Bake at 400 F degrees for 12 to 15 minutes on until the strips are crispy. Remember to turn/toss them once through the halfway mark.

Step 10

If making the soup on stove top, follow all the steps as it is. But in stead of pressure cooking, once you have added all the ingredients let the soup simmer for around 20 minutes.