Instant Pot (or oven) Black Been Beef Tortilla Soup
An easy crowd pleaser, this Instant Pot (or oven) Black Bean Beef Tortilla Soup is loaded with healthy veggies and lots of delicious south of the border flavor!
Calories: 188kcal
Ingredients
- 5-6 cups beef broth
- 1 ½-2 pounds lean stew beef or lean chuck roast diced into ½-inch pieces trimmed of extra fat and cut in ½-inch pieces
- 1 large sweet yellow onion peeled and diced small
- 1 12- ounce jar roasted red peppers diced small
- 4 cloves garlic finely minced
- 1 6- ounce can tomato paste
- 1 14 ½- ounce can fire-roasted canned tomatoes puréed
- 3 14 ½-ounce cans black beans drained and rinsed
- 5 6-inch corn tortillas finely diced
- 1 tablespoon brown sugar
- ⅓ cup finely chopped fresh cilantro
- 1 ½ tablespoons oregano
- 2 teaspoons mild paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1-2 teaspoons chili powder start with 1 (see Café Tips above in the post)
- 2 beef bouillon cubes
- 2 teaspoons kosher salt more to taste
- ¼ teaspoon freshly ground black pepper
- 1 11- ounce can Summer Crisp corn or other sweet, crisp corn, drained
Instructions
- Add 5 cups of beef broth to the Instant Pot. Layer all other ingredients except the corn on top.
- Close and seal the Instant Pot. Cook on high pressure for 25 minutes, then allow the pressure to release naturally for 10 minutes. Vent to release any remaining pressure, then carefully open the lid and stir well.
- Add drained corn and stir again. Add more beef broth, if the soup is too thick. Taste and season with more salt, if needed.
- Serve hot with toppings as desired (see Café Tips in the post above).
- To make in the oven, preheat oven to 325˚. Combine all ingredients except for the corn in a large soup pot or Dutch oven. Cover and bake for 2½-3 hours or until beef is very tender. Remove from oven and add the corn. Stir well. Add more beef broth, if the soup is too thick. Taste and season with more salt, if needed.
Notes
See Café Tips above in post for more detailed instructions, serving suggestions and tips.
To make crispy tortilla strips, preheat oven to 325˚F. Line a sheet pan with foil. Stack 6 corn tortillas. Cut them in half and then cut each half into short, thin strips. Toss the strips on the prepared pan with 2 tablespoons extra virgin olive oil and ½ teaspoon kosher salt. Bake for 20-25 minutes, stirring every 8 minutes and redistributing in an even layer. Bake until strips are golden brown and nice and crisp. Remove from oven and allow to cool on pan then store in an airtight container.
Nutrition
Calories: 188kcal | Carbohydrates: 21g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 1709mg | Potassium: 745mg | Fiber: 5g | Sugar: 5g | Vitamin A: 625IU | Vitamin C: 25.2mg | Calcium: 78mg | Iron: 3.8mg
