Vegan Poblano and Black Bean Tortilla Soup

This is a quick and easy soup that is spicy, delicious and vegan! The secret ingredient for a lovely color and flavor is... cocoa powder! This recipe tries to capture the essence of Latin America by utilizing some of the ingredients grown in that area. Give it a try for a warm and satisfying meal on a cold winter night. Please do note that the measurements given are for a small batch of soup. Feel free to double the ingredients for more!

Supplies

Utensils needed:

Chopping board
Knife
Instant pot or a pressure cooker of choice. A saucepan can also be used, but will take longer to make the soup
Measuring cups and spoons to measure the ingredients
Wooden spoon for sautéing

Ingredients:

Fresh poblano pepper - 1, diced medium (about 1 cup)
Canned black beans, unsalted - 3/4 cup
Crushed tomatoes, unsalted - 1/2 cup
Carrots, diced into quarters - 1/2 cup
Frozen sweet corn - 1/2 cup
Olive oil - 1.5 tbsp
Water - 2.5 cups

Spices:

Cocoa powder - 2 tsp
Cumin powder - 1.5 tsp
Chili powder or paprika - 1/2 tsp
Salt - 1/2 tsp
Black pepper - 1/2 tsp
Chipotle powder - 1/4 tsp (reduce to 1/8 tsp for a milder flavor)

Toppings:

Avocado - 1, sliced thin
Tortilla chips - 5 per person (I love Late July Jalapeno Lime tortilla chips, they pair perfectly with this recipe!)
Cilantro - 1 tbsp per person, chopped
Vegan sour cream - 1/4 cup, optional
Vegan cheese - 1/4 cup, optional

Step 1: Prepare Ingredients

Wash and dice poblano pepper into small pieces, about 1 cup
Peel and wash a medium carrot
Dice the carrot into quarters, about 1/2 cup
Drain black beans from can and measure 1/2 cup. Set aside
Measure 1/2 cup of unsalted, canned crushed tomatoes and set aside. If using fresh tomatoes, chop 1 cup of tomatoes into medium pieces
Measure and set aside all the spices listed

Step 2: Cooking Instructions

Set Instant Pot to sauté setting. If using a stovetop pressure cooker or saucepan, heat the utensil on medium flame
Once the utensil is hot, add olive oil, poblano pepper, corn and carrots
Mix well and sauté for 3 to 4 minutes
Next, add crushed tomatoes and black beans and mix to combine
Sauté for 2 minutes
Add all the spices and salt, and stir to combine well
Add 2.5 cups of water (for a thicker consistency, only add 2 cups of water) and give a final mix
If using Instant Pot, cancel sauté setting. Secure lid in "sealing" mode and turn on Pressure Cook option for 10 minutes. Let pressure release naturally.
If using a stovetop utensil, cover lid and cook for 20 to 30 minutes
Let cool slightly before serving