Here’s the thing. I’ve been making Taco Soup for.Ever. It was maybe the first meal I REALLY learned how to make after Nathan and I started living together. At the time, we made it with meat, ranch dressing and broiled cheese on top. Today taco soup has much more veggies, a lot less processed foods. But – it’s even more delicious. I have the Taco Soup recipe on my blog already. You can find it by clicking here. This winter, though, I’ve gone for a simpler version – with ingredients that I almost always already have on hand. The perfect meal to throw together when it’s way too cold to go to the store, but you want a nice delicious soup. (P.S. – Get an Instant Pot here).
You can change the recipe up however you’d like – it’s incredibly versatile. I like mine one the smokey-spicy side, but you can adjust the seasonings to your liking. It’s very forgiving, in a “love you forever” kind of way. 🙂
I also made a video for you guys – because – well – you seem to like them, and I also love rambling to the camera. 🙂
Ready to make it?
- 1 large onion, diced
- 3 - 4 cloves of garlic, minced
- 2 15 ounce cans of black beans, drained and rinsed
- 2 15 ounce cans of diced tomatoes, not drained
- 2 15 ounce cans of tomato sauce
- 2 12 ounce cans filled with water (I just filled up the diced tomato cans after I dumped in the tomatoes)
- 1 cup of frozen corn (or 1 can)
- 1 cup of frozen chopped spinach (fresh would probably work too)
- 1/4 cup of cilantro, diced (optional)
- 1 tablespoon paprika
- 3 tablespoons chili powder
- 1/2 tablespoon cumin
- A dash of chipolte chili powder (optional)
- 1 tablespoon chipolte hot sauce (optional)
- Click the "Saute" button the instant pot
- Once it's warm, add the onion and garlic, sauteing until brown. Add a bit of water if it starts to stick.
- Once it's warm, click the "Cancel" button to stop the saute feature.
- Add all of the rest of the ingredients, stir well
- Close the lid. Turn the valve to "sealed". Click "Manual" and reduce the time to 3 minutes.
- Once the cycle is complete, let the pressure come down for at least 10 minutes before releasing (can let it completely naturally release)
- Stir well. Serve warm.
- The soup freezes incredibly well. Freeze in individual size containers and eat within 6 months.
- I like mine topped with tofutti and vegan cheese. I also enjoy eating it with tortilla chips.
- You can totally make this soup without an Instant Pot. Just saute the onion and garlic, add all the ingredients, and cook until it's all warm!! :)
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