Tex-Mex "Taco" Soup

ground beef

🥗Healthier: ground turkey

💰Cheaper: textured vegetable protein

Ground turkey is lower in fat, while textured vegetable protein is a budget-friendly meat alternative.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese cuts calories, while processed cheese is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories, while plain yogurt is a more affordable option.

tortilla chips

🥗Healthier: baked tortilla chips

💰Cheaper: corn tortillas

Baked chips are lower in fat, while corn tortillas can be cut and baked for a homemade alternative.

Start the sauté function on the Instant Pot.

Chop and add 1 large onion and 1 red bell pepper to the pot; sauté until softened, about 8 minutes.

Chop garlic using a Tupperware chopper and add to the pot; sauté for 30 seconds.

Add spices: 2 tablespoons mild chili powder, 2 teaspoons cumin powder, 2 teaspoons smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black cumin, and jalapeno powder to taste; stir to combine.

Turn off the sauté function and add the following ingredients: 1 can black beans, 1 can pinto beans, 2 cups corn, 4 cups vegetable broth, 1 can fire roasted crushed tomatoes, 1 can Rotel, 1 cup salsa, and 2 tablespoons tomato paste; mix well.

Seal the Instant Pot lid and set the vent to sealing; cook on manual for 10 minutes.

Once cooking is complete, allow the pressure to release naturally before opening the lid.

Garnish the soup with parsley or cilantro, and add tortilla chips and a splash of lime or lemon juice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens