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–+ servings
Tasty Meatless Taco Soup

Cozy Up with Tasty Meatless Taco Soup Ready in Minutes

Enjoy a comforting bowl of Tasty Meatless Taco Soup packed with bold flavors and nutritious ingredients.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon Olive Oil Avocado oil is an alternative.
  • 1 cup Diced Yellow Onion Shallots can be used as an alternative.
  • 3 cloves Garlic (minced) Fresh is best, but garlic powder is also okay.
  • 1 14.5 oz can Diced Tomatoes Use fresh tomatoes if preferred, adjusting cooking time.
  • 2.5 cups Vegetable Broth Can substitute water and bouillon.
For the Vegetables
  • 1.25 cups Black Beans (rinsed and drained) Kidney or pinto beans are excellent substitutes.
  • 1.5 cups Frozen Corn Zucchini can be used as a lower-carb option.
  • 1 cup Diced Red Bell Pepper Orange or yellow bell peppers are alternatives.
  • 1 cup Diced Green Bell Pepper Red bell pepper can be used for sweetness.
  • 1 Jalapeno (finely diced) Adjust quantity based on heat preference.
For the Seasoning
  • 3 tablespoons Taco Seasoning Homemade blends are encouraged.
  • 0.5 teaspoon Salt Adjust according to other salty ingredients.

Equipment

  • Instant Pot

Method
 

Step‑by‑Step Instructions
  1. Set your Instant Pot to sauté mode and heat olive oil for 2 minutes until shimmering. Sauté diced onion and minced garlic for 3-5 minutes until onions are translucent.
  2. Pour in the can of diced tomatoes (including juices) and stir to combine, cooking for an additional minute to meld flavors.
  3. Stir in rinsed black beans and frozen corn, mixing well. Sauté for another 2-3 minutes to blend flavors.
  4. Add diced red and green bell peppers, and finely diced jalapeno. Stir thoroughly and let cook for about 3 minutes.
  5. Sprinkle in taco seasoning and salt, mixing well to ensure even seasoning throughout the soup.
  6. Pour in vegetable broth and stir to combine, scraping the bottom of the pot. Simmer for a minute before sealing.
  7. Close the Instant Pot lid and set to pressure cook on high for 6 minutes.
  8. Once cooking time is up, use the quick-release method to release pressure. Open the lid and enjoy the aroma.
  9. Ladle soup into bowls and garnish with fresh cilantro, avocado slices, and lime juice. Serve with tortilla chips.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 15gFat: 8gSaturated Fat: 1gMonounsaturated Fat: 6gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 25IUVitamin C: 60mgCalcium: 6mgIron: 15mg

Notes

Sautéing onions until translucent is crucial for flavor. Adjust spice levels with jalapeño as needed. Rinse beans for better taste and monitor salt levels from broth or bouillon. Use fresh, colorful veggies for a more appealing dish.

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