Tex-Mex “Taco” Soup

DESCRIPTION:

This instant-pot Tex-Mex “Taco” soup is a bold, comforting, oil free vegan meal made with beans, fire roasted tomatoes, corn, salsa and smoky spices. It’s a simple “dump & go” recipe that delivers big flavors, with minimal effort. Perfect for busy weeknights, meal prep or healthy comfort food cravings.

INGREDIENTS:

1-15 oz. can salt free black beans, rinsed & drained
1-15 oz. can salt free pinto beans, rinsed & drained
1-10 oz. can salt free (rotell) diced tomatoes & chilies
1 red bell pepper, diced
2 cups corn kernels
1 red onion, diced
1-28 oz. can salt free fire roasted crushed tomatoes
1 cup salt free mild fresh salsa
8-10 cloves garlic, minced
2 Tablespoons mild chili powder
2 Teaspoons ground cumin powder
2 Teaspoons smoked paprika
1/2 Teaspoon garlic powder
1/2 Teaspoon onion powder
1/4 Teaspoon black pepper
1/4 Teaspoon jalapeño powder, or more to taste
2 Tablespoons tomato paste, salt free
4 cups low sodium oil free vegetable broth, or water

PREPARATION:

1-Place everything in an 8 quart instant pot, close the lid and set the valve to the sealing position.
2-Cook on high pressure for 10 minutes. Let pressure come down naturally.
3-Open the lid carefully.
4-Give the soup a good stir. Taste and adjust seasonings if needed.
5-Serve the taco soup hot, garnished with your choice of toppings such as chopped cilantro, diced avocado, lime wedges or tortilla strips.

CHEF´S NOTE:

Here’s the link for the YouTube video: Click Here