This tortilla soup has quickly become a family favorite comfort food. If you like a little spice, this soup is perfect. It’s easy to make in your favorite pressure cooker in around 30 minutes, and with just under 15 minutes of prep-time this soup is great for quick weeknight dinners. Make up a batch and eat leftovers for lunch! It’s a great way to use up what you have on hand in the pantry.
Can I make any ingredient substitutions?
I love a good soup, and this one ticks all the boxes: flavorful, creamy, simple to make. What’s even better is you can easily modify it to your taste or what’s in your pantry. Replace the rice with dry lentils for a high protein addition. Don’t have black beans on hand, try pinto beans. Swap out corn for a lower carb option like carrots. Sometimes I will even throw in some veggie puree for an extra punch of vitamins and minerals. Adding hidden veggies into soups is a great option for picky eaters; adults included.
My other favorite thing about this recipe is the endless topping opportunities. We like to do a soup bar and set out a variety of toppings for everyone to pick from.
What toppings should I use on my Vegetarian Tortilla Soup?
- tortilla strips
- shredded cheddar or colby jack
- cotija cheese
- green onions
- sour cream
Can I cook this on the stovetop or slow cooker?
Don’t have a pressure cooker, no problem! You can easily make this soup on the stovetop or slow cooker. Follow the recipe below, but start out sautéing the onion and garlic in oil in a your pot (stovetop) or small frying pan (slow cooker). You could skip this step, but I find it adds so much more flavor.
- Stove-Top: Bring to boil then simmer for 25-30 minutes until veggies are tender and rice is fully cooked.
- Slow Cooker: Cook on low 6-7 hours, high for 3-4 hours until veggies are tender. Add rice in in the last 1 (high) 2 (low) hours of cook time
Vegetarian Tortilla Soup
- Pressure cooker
- 1 tbsp olive oil
- 1/4 cup diced onion
- 1/2 tsp crushed garlic
- 1 red bell pepper diced
- 2 1/2 cups vegetable broth
- 1/2 cup salsa verde
- 15 oz canned tomato sauce
- 1 TBSP tomato paste
- 15 oz can black beans rinsed
- 1 cup corn
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- 1/2 cup rice (optional)
- 1/4 cup heavy cream or sour cream
- salt and pepper to taste
- Add oil, onion, and crushed garlic to the pot on sauté setting. Cook until garlic browned and onion is transparent.
- Turn of sauté and add remaining ingredients, minus the cream, to pressure cooker pot. Stir.
- Place pressure cooker lid and set to high pressure for 15 minutes. Allow natural pressure to release.
- Stir in cream before serving.
Looking for other easy soup or recipe ideas? Try these!
- White Chicken Chili Soup
- Tomato Basil Bisque
- Lasagna Soup
- Italian Meatball Soup
- Enchilada Taco Bake
- One-Pan Stuffed Pepper Skillet
- Chicken Enchilada Skillet Dip