This Cuban Black Bean Soup makes a delicious, flavorful weeknight meal. This soup is plant-based and vegan and so flavorful. Top it with vegan (or non) sour cream, sliced avocado and diced red onion. Below you’ll find two ways to make it: in the Instant Pot and on the stove top.
The past few weeks I’ve been cooking like crazy in the kitchen (as seen in my Instant Pot Vegan Chili.
This Pozole Verde con pollo is my favorite winter soup. This bright and flavorful soup is a lot like a Mexican stew using tomatillos, pepitas, chicken and hominy! Top it with fried tortilla chips or tostadas, slices of avocado, thinly sliced radishes and cilantro for some added freshness and texture.
It’s raining in LA. TIME TO THROW A PARTY and make some Instant Pot Chicken Tortilla Soup!
A soup party, that is.
I love tortilla soup. I am embarrassed to admit that my intro to tortilla soup wasn’t the most authentic experience. It was quite the opposite. It was when I worked at Alexander’s/Houstons and would steal little bowls of it and eat it in the back while I sat on boxes of napkins. I wasn’t the best employee, if I’m being totally honest, but I was about to graduate high school and felt like my whole world was going to change so I had a super “whatever” attitude.
When I went to make this, I wasn’t going after a super traditional version, though I did want to know the history. I found this article in the LA Times that speaks a bit about the history of tortilla soup. It’s super interesting a worth a read.