Step 1

Begin by peeling and dicing a large carrot, dicing 1/2 a white onion, and de-seeding and dicing a jalapeño.

Step 2

Next, use a can opener to open the corn, chickpeas, and black beans. Drain these each out and rinse well.

Step 3

Turn your Instant Pot on to the Sauté setting and allow it to heat up for about 1 minute.

Step 4

Add 2 tablespoons of vegetable oil to coat the bottom of the pot.

Step 5

Once pot and oil are heated, add diced onion, carrot, and jalapeño and sauté until soft and onions are translucent

Step 6

Once soft, add 1/2 cup of drained chickpeas, 1/2 cup of rinsed black beans, and 1/2 cup of drained corn kernels.

Step 7

Add 1 can of rotel.

Step 8

Stir to combine. Then, slowly add in vegetable broth.

Step 9

Mix in the chili powder and garlic powder, as well as the salsa verde.

Step 10

Close the lid and make sure the valve is set to 'sealing.' Pressure cook on HIGH pressure for 1 minute. (It will take a few minutes for the pot to come to pressure.)

Step 11

Once the 1 minute timer goes off, press CANCEL and then let the pressure release naturally (meaning don't do anything) for 15 minutes.

Step 12

After the natural pressure release, flip the valve to 'venting' to release any remaining pressure, then remove the lid once the floating pin drops.

Step 13

Stir the soup and add remaining chickpeas (optional).

Step 14

TIP: If the soup is thinner than you would like it to be after removing the lid, press 'sauté' and let it simmer for a few minutes.

Step 15

Take 1 tablespoon of the vegan sour cream (or alternative) and mix into the soup until it becomes creamy.

Step 16

Ladle the soup into bowls and garnish with more vegan sour cream, cilantro, a squeeze of lime, avocado slices, and more!

Step 17

Begin by peeling and dicing a large carrot, dicing 1/2 a white onion, and de-seeding and dicing a jalapeño.

Step 18

Next, use a can opener to open the corn, chickpeas, and black beans. Drain these each out and rinse well.

Step 19

Add 2 tablespoons of vegetable oil to coat the bottom of a large heavy-bottomed pot.

Step 20

Once the pot and oil are heated, add diced onion, carrot, and jalapeño and sauté until soft and onions are translucent.

Step 21

Once soft, add 1/2 cup of drained chickpeas, 1/2 cup of rinsed black beans, and 1/2 cup of drained corn kernels.

Step 22

Add 1 can of rotel.

Step 23

Stir to combine. Then, slowly add in vegetable broth.

Step 24

Bring the heat up to a simmer.

Step 25

Mix in the chili powder and garlic powder, as well as the salsa verde.

Step 26

Reduce heat and let simmer for 10-15 minutes.

Step 27

After the soup has simmered, lower the heat and add the remaining chickpeas to the soup and stir.

Step 28

Take 1 tablespoon of the vegan sour cream (or alternative) and mix into the soup until it becomes creamy.

Step 29

Ladle the soup into bowls, top with cilantro, avocado, tortilla strips, lime wedge, and vegan sour cream.

Step 30

While the soup is cooking, heat up at least 2/3 cup of vegetable oil in a heavy bottomed pot, such as a dutch oven or cast iron.

Step 31

If you haven't already, slice street taco sized corn tortillas into long strips.

Step 32

Wait for the oil to heat up, then drop the strips into the hot oil and use a fork or spatula to gently move them around so they aren't touching.

Step 33

Once lightly golden, immediately remove the strips from the oil using a spatula or a slotted spoon.

Step 34

Place the strips on a wire cooling rack with paper towels underneath to absorb oil.

Step 35

Immediately sprinkle the hot tortilla strips with salt, garlic powder, and chili powder.