Spicy Instant Pot Black Bean Soup with Tortilla Strips

Spicy Black Bean soup with Tortilla Strips is a go-to weeknight meal. This soup is thick enough to be batch cooked and used for three meals. Think Soup, then burritos, then alongside a ribeye steak, or grilled chicken side with a salad. 

I like to use dried beans when making black beans, as they hold up well in the instant pot and can be pretty much a set-it-and-forget-it situation. When you open a package of black beans you can pick out any broken ones or those that float to the surface when you add your liquid. If you have cans of beans, you could also adapt this recipe and cook them on the stovetop by cooking all the aromatics together and then adding the beans with the stock once they are all cooked together.

I like to serve black beans with tortilla strips as it makes it feel fancier, but you can also add avocado slices, pickled red onions or jalapenos, squeezed lime, cilantro, sour cream drizzle, or of course, cheese. You can also serve black beans over rice or get fancy and make cilantro rice.

Tips:

• If you don’t have an Instant Pot, you can make this soup on the stovetop in a large pot. Bring the ingredients to a boil, then reduce heat and simmer for 2 hours or until the beans are tender. 
• You can mash some of the beans with a potato masher or try using an immersion blender for a creamier, thicker pureed  soup before serving.

Spicy Instant Pot Black Bean Soup with Tortilla Strips

Yield: 6

These spicy black beans are a hearty soup and can also top sheet pan nachos

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Ingredients

For the Soup

• 2 tablespoon olive oil
• 1 large onion chopped
• 4 cloves garlic, chopped
• 1 jalapeno seeded and diced
• 2 chipotle peppers in adobo sauce, chopped
• 1 tablespoon cumin
• 2 teaspoons smoked paprika
• 1 pound bag dry black beans (2 cups)
• 5 cups chicken or vegetable broth
• 1 Tablespoon salt
• 2 teaspoons pepper

For the tortilla strips

• 6- 6 inch corn tortillas
• 1 Tablespoon olive oil

Optional toppings include:

• Cilantro
• Chopped red onions
• Lime wedges
• Pickled jalapeno
• Shredded cheddar cheese

Instructions

For the soup

• Set Instant Pot to sauté and pour in the oil. Stir in the onions and cook for 5 minutes,. Add the garlic and jalapeno and cook for 2 minutes more. Stir in the chopped chipotle chilis in adobo sauce, cumin, and paprika, and cook for 3 minutes. Dump in black beans and broth. Close and lock the lid
• Set the Instant Pot to pressure cook on high for 1 hour.
• Once cooked, release the pressure. Once all of the steam is released, unlock and remove the lid.
• Season with salt and pepper

For the tortilla strips

Preheat oven to 400 degrees. Cut corn tortillas into 1/4 inch wide strips and brush with avocado oil. Spread tortilla strips in a single layer on a baking sheet. and bake 10 minutes, open the oven and toss and bake an additional 5 minutes or until the tortilla strips are golden brown and crispy. Remove the baking sheet from the oven and toss with salt