Thanks for your help in deciding this one :) We polled on Instagram and you chose a non-vegan tortilla soup. So, here it is! This is a familiar, but unique blend of cozy and comforting ingredients. Black olives really made the difference, you can add them at the end if you prefer! This was super delicious and tasted perfect during warmer weather.
If you give this one a try, please tag us on Instagram and let us know you were here. If you happen to read this, go leave a comment on your YouTube video for this one and say hello! Let us know which soup to make next.
OH & we are doing a souper fun soup showdown on our Instagram story (100% for fun!) all this week. Be sure to follow along and vote for your favorites starting TODAY!!! There are four brackets that will be narrowed down, 54 total contenders, 1 ultimate winner -- could tortilla soup take the crown?!
4 cups Chicken broth
3 cups Water
4 tablespoons Butter
2 tablespoons chopped Parsley
2 corn stalks
1 bunch celery
1 red onion
1 can black beans
2 russet potato
1 can black olives
Cayenne, salt, pepper
Peanut oil (for frying)
Avocado (sliced, for topping)
Dice all veggies, mince garlic
Chop tortillas into small pieces
On sauté mode (normal- for Instant Pot) (or in a Dutch oven) reduce butter
Add garlic, onion, celery, carrot, parsley and cook for 10 minutes
Pour in beans and stir well, cook for 5 minutes
Pour in potato and stir well, cook for 3 minutes
Pour in olives, seasoning, broth, water, corn and stir well before safely putting on lid
Pressure cook for 20 minutes (or simmer on low for 1.5 hours)
Deep fry tortillas in peanut oil & slice avocados
Once safe, open lid and stir soup
Remove corn and cut off stalks then return to soup
Stir well and season if needed
Pour into a bowl, top with tortillas and avocado & you are done ~~ enjoy!!