When I was a vegetarian, easily, 1/3 of my calories came from chips and salsa. Maybe even half, depending on the day. I still carry my love (obsession) of all things tortilla chips and dip, even though I’ve limited grains in my diet. While corn is gluten-free, I do consider it a grain, and try to limit how much corn I eat.
Obviously, this left a huge, HUGE tortilla chip shaped hole in my heart. Then, Siete tortilla chips entered my life.
Siete is a family run business out of south Texas. They specialize in grain-free Mexican staples like tortilla chips, tortillas and more.
If anything, my chip obsession has grown after trying this brand, their lime and nacho flavors are amazing!
If you follow me on Instagram, I posted my latest vat of red pepper soup. I totally waited till the kids were in bed to break out these chips… I totally did not want to share.. they are that good!
Alright, let’s talk (red pepper) soup!
I love this soup because it is super versatile, and it makes it totally appropriate to eat an entire bag of Siete chips with one bowl. Or two bowls.
I’ve made this recipe many ways, with shredded chicken, ground beef, bacon, and various roasts and stew meats.
It is super filling, and I find the cream and red pepper combination really cut the overbearing acidity of traditional tomato soup.
Additionally, you can substitute a large can of diced tomatoes for the salsa and marinara sauce. I almost always have a few cans of diced tomatoes in the pantry, so I often make this substitution.
If you want a thinner soup, add in the remaining water from your can of coconut milk, or thin with chicken broth till you have your desired consistency.
In a hurry? Cut the cooking time in half by cutting up the roast before cooking in the Instant Pot. Cut the roast into one inch cubes, and cook on High for 35 minutes.
Customize your own toppings! I love a lot of cilantro and green onion on mine. My husbands always adds a bit of hot sauce and greek yogurt to his.
My kids love this soup! I like to serve it over a baked sweet potato for them, especially while they are still learning those tough spoon skills.
The only person who might come close to my chip obsession is my son. He has a side of plantain chips with every. single. meal. I need to write a post on all the different brands we’ve tried… and where the best deals are. Another day, another post!
Red Pepper Roast Soup
- 2-3lbs round beef roast
- 16 oz salsa (I like salsa verde for this recipe)
- 8 oz spicy marinara sauce
- 1 onion, diced
- 1 can Coconut Milk (just use the cream!)
- Chili powder
- Steak Seasoning
- 3-4 red peppers (roasted-see other post)
- 1 bag carrot matchsticks
- Lime juice, cilantro and green onion- for garnishing
- First, cover the roast with salt and steak seasoning- let it sit overnight in fridge, if possible.
- Roast red peppers.
- Add salsa and spaghetti sauce to the bottom of your instant pot.
- Layer onions, roast, roasted red peppers and seasonings.
- Cook on high pressure for 70 minutes. Let the pressure release naturally.
- When pressure has released, remove roast, and blend the remaining sauces and peppers with an immersion blender.
- Slice meat into chunks or cubes.
- Add carrots, meat and coconut cream back to the Instant Pot.
- Cook everything on High Pressure for 1 minute. Let pressure release naturally.
- Garnish with cilantro, green onion, a splash of lime juice; and tortilla chips of your choice!
1.If you want a thinner soup, add in the remaining water from your can of coconut milk, or thin with chicken broth till you have your desired consistency.
2. In a hurry? Cut the cooking time in half by cutting up the roast before cooking in the Instant Pot. Cut the roast into one inch cubes, and cook on High for 35 minutes.