Instant Pot Quick and Cheesy Vegan Enchilada Soup

VEGAN | PLANT-BASED | WFPB | OIL-FREE

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Quick and cheesy indeed! The kids loved this vegan enchilada soup and it was so easy to put together. It’s a great departure from your typical “Taco Tuesday” repertoire. Call this vegan 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 vegan enchilada 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!

If you’re looking for some other great Taco Tuesday variations, make sure you check these out too:

oil-free vegan enchilada soup

Instant Pot Quick and Cheesy Vegan Enchilada Soup

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Total Time: 30 minutes
Servings: 6

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).

Tell Kev what you think!

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