Ingredients
1 T olive oil
1/2 onion (medium)
4 cloves garlic
8 oz beef (for fajitas)
2 chipotles in Adobo Sauce (clean the seeds out)
2 oz chopped carrots
1.5 oz chopped celery
32 oz beef broth
1 c water
2 oz Sofrito tomato cooking base
1 T cummin
1 T chili powder
10 oz can diced tomatoes with green chilies
2/3 c dry black beans (10 oz canned black beans)
4 oz corn
10 oz can fat free refried beans (helps with thickening)
1 T goyo all purpose seasoning
5 corn tortillas cut in strips and crisped in the oven
Lime juice
Salt
1/2 onion (medium)
4 cloves garlic
8 oz beef (for fajitas)
2 chipotles in Adobo Sauce (clean the seeds out)
2 oz chopped carrots
1.5 oz chopped celery
32 oz beef broth
1 c water
2 oz Sofrito tomato cooking base
1 T cummin
1 T chili powder
10 oz can diced tomatoes with green chilies
2/3 c dry black beans (10 oz canned black beans)
4 oz corn
10 oz can fat free refried beans (helps with thickening)
1 T goyo all purpose seasoning
5 corn tortillas cut in strips and crisped in the oven
Lime juice
Salt
Preparation:
Set the Instant pot to the Saute function. Saute onions in the oil for 3-4 minutes while you prep the garlic, add the garlic. Add beef (diced) and brown it. Add carrots/cellery to the pot, and saute 3-4 minutes.
Add tomatoes with green chilies, dry black beans ( or canned, drained), beef stock, water, salt and all the spices. Give a good stir, and set the Instant pot to pressure cook on high. I set it on the beef tenderize/bean setting. If using dry black beans, pressure cook 40 minutes. If using canned black beans, pressure cook for 15 minutes. Manually let pressure out.
Meat will fall apart. Add corn. The soup will be thicken when added fat free refried beans. At this point return it to saute untill soup is smooth. In order to balance the taste, add lime juice and salt.
You can finish it with tortilla strips, cheese, crema Mexicana and cilantro. If not hot/spicy enough, add hot sauce.
