Quick and cheesy indeed! The kids loved this soup and it was so easy to put together. It’s a great departure from your typical “Taco Tuesday” repertoire. Call this taco soup or enchilada soup, or whatever you think it is, but all I know is that it got scarfed up pretty quickly in my house!
This soup takes advantage of, dare I say, the versatility of my Creamy Versatile Instant Pot Cheese Sauce. I’m not normally a big soup guy, but this one is definitely on the list to make often. It’s also a dish you can easily swap out ingredients for if you prefer a different type of bean, want to add meatless crumbles, or even a splash of hot sauce.
Put this one on your menu for the next Taco Tuesday!
What you’ll need
- 28 oz canned diced tomatoes
- 4 oz canned mild green chiles, drained
- 1 cup frozen corn
- 14 oz pinto beans, drained and rinsed
- 14 oz black beans, drained and rinsed
- 1 packet low-sodium taco seasoning
- 2 cups vegetable broth
- 1 ¼ cups Creamy Versatile Instant Pot Cheese Sauce, plus more if desired
- plant-based plain yogurt, optional
- cilantro, chopped, optional
- avocado, cut into chinks, optional
- oil-free tortilla chips, optional
How you’ll do it
- Add tomatoes, chiles, corn, beans, taco seasoning, vegetable broth, and cheese sauce to Instant Pot.
- Cover, set to Sealing, and cook on Manual for 3 minutes.
- When done, wait 10 minutes and then release any remaining steam.
- Stir soup, taste, and add additional cheese sauce if you're looking for an even cheesier soup!
- Serve with any desired toppings mentioned above and enjoy. Personally, I was a big fan of adding the yogurt to this dish!
Did you make this? Well, what did you think? Leave a comment and let me know how it came out, or if you have a question about the recipe, fire away!
Do you have a favorite recipe you’d like to share on KevCooksPlants? Send it to me at kev@kevcooksplants.com and I’ll take a look (and of course credit you when it’s posted).
