An easy yet flavorful vegetable soup made in the Instant Pot. Green chilies add a mild, earthy bit of spice to this tomato based soup. Topped with crunchy tortilla chips, this vegan taco soup is like a yummy taco in a bowl.
Prep Time 5 minutesminutes
Cook Time 4 minutesminutes
Pressurize and Depressurize Instant Pot 20 minutesminutes
Heat olive oil using the saute setting on the instant pot. When hot, add the onions and garlic and saute until slightly softened.
Add the corn, zucchini, canned tomatoes, vegetable broth, diced green chiles, chili powder, cumin and oregano to the pot. Season with salt and pepper to taste.
Secure the lid on the Instant Pot. Set it for medium pressure cooking for four minutes. Make sure the pressure release valve is closed.
Allow it to naturally release for five minutes and then carefully move the pressure release valve to manually release the pressure. Be sure to refer to your instructions for how to properly open to avoid burns.
While the soup is cooking, slice the tortillas into small triangles or strips and place on a baking sheet and cook at 400° for 5-8 minutes turning tortillas at least once. Watch them closely to avoid burning.
Stir in the chopped cilantro and aste the soup and add more salt and pepper as needed.
Serve up the soup topped with tortilla strips with chopped cilantro and lime wedges.
Video
Notes
Expert Tips for Making Vegan Taco Soup:Don’t skip the squeeze of lime over the soup before eating it. The lime juice adds a brightness to the flavor that truly makes it shine!Green chiles are usually fairly mild, but choose mild green chilies if you prefer the least amount of spice.Keep a close eye on the tortillas in the oven especially after cooking for five minutes to prevent them from burning.