Got 20 minutes? Make this vegan taco soup! Try serving it with these Tortilla Chips. We originally served it with broccoli, cheese and bean quesadillas as shown HERE.
Instant Pot Instructions Included!
Servings : 4
Ingredients
- 1 can green chiles 4 oz.
- 1 can Diced Tomatoes 14.5 oz.
- 2 cups vegetable broth
- 1 cup frozen corn
- 1 bag frozen diced bell peppers 10 oz.
- 1 Tbsp Chili Powder
- 1 Tbsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp oregano
- 1/4 tsp paprika
- 1 tsp salt
- 1/4 tsp pepper
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Instructions
To Cook Immediately: Stovetop
- Combine all ingredients in a medium saucepan. Bring to boiling. Reduce heat, cover, and simmer for 20 minutes.
To Cook Immediately: Instant Pot®
- Combine all ingredients in the instant pot. Lock lid; set valve to sealing. Program for manual-high and 8 minutes. Soup is ready when cook time stops. Utilize natural release or quick release, as desired.
To Freeze
- Combine all ingredients in a 1 gallon zip top bag and place in the freezer.
To Cook After Freezing: Stovetop
- Add frozen meal to saucepan. Heat on medium-low until completely thawed. Turn up heat and bring to a simmer. Simmer 10 minutes.
To Cook After Freezing: Instant Pot®
- Add frozen meal to instant pot. Press sauté. Allow 1/2 cup to 1 cup liquid to accumulate at the bottom of the IP. Press cancel. Lock lid; set valve to sealing. Program for manual-high and 8 minutes. When cook time ends, carefully move valve to venting.
Notes
Variations: add cooked, shredded chicken or cooked ground beef for a meatier soup! Top with sour cream, plain greek yogurt, guacamole, fresh avocados, cilantro, or cheddar cheese to change it up! Serve with homemade tortilla chips for extra crunch.
For keto, omit corn. Top with avocado and sour cream.
Tried this recipe?Let us know how it was!
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