Veggie Enchilada Soup
Instant pot vegetable enchilada soup with enchilada sauce as the base, tomatoees, black beans, zucchini, corn, carrots, onion mushrooms, garlic and spices
Equipment
- Pressure cooker
Ingredients
- 1 onion diced
- 3 garlic cloves minced
- 2 carrots diced
- 4 oz mushrooms sliced
- 1 zucchini diced
- 2 cans black beans drained and rinsed
- 2 cans diced tomatoes with chiles
- 14 oz enchilada sauce
- 3 cups veggie broth
- 2 tsp ground cumin
- 1 tsp chili powder
- 2 tbsp coconut sugar or agave or any sweetener of choice
- 1 cup frozen corn
- 1 handful crushed tortilla chips for topping
- sprinkle of vegan cheese for topping
- cilantro for topping
Instructions
- 1. Put the Instant pot on "sauté" mode. Sauté the onions and garlic for about 3 minutes until soft and fragrant. If it browns on the bottom splash in 1 -2 tbsp of water. Add all of the ingredients from carrots through coconut sugar and stir.
- 2. Put on the lid and set the valve to sealing. Press "manual" and set the time to 3 minutes. When the timer goes off do a natural release for 10 minutes then release the rest of the pressure manually. Carefully take off the lid and stir. Top with tortilla chips, vegan cheese or vegan sour cream, and cilantro.
Notes
This recipe can easily be made on the stove top. Just add all ingredients to a pot and simmer for 10-15 minutes until the veggies are cooked through.
This is a very versatile recipe and you can include/ substitute whatever veggies you have in your kitchen like bell peppers, spinach, sweet potatoes, pinto beans, etc.
You can add vegan meat like chicken or vegan beef. My favorite is the Tofurky brand chicken.
Some ideas for toppings include vegan cheese, vegan sour cream, vegan unsweetened yogurt, sliced jalepenos, cilantro, sliced green onion, avocados and/ or tortilla chips.