In this recipe:
Instant Pot Taco Soup
INSTANT POT TACO SOUP
This Instant Pot Taco Soup is a delicious vegetarian, gluten-free version that is filled with fiber and protein – make it for a busy weeknight dinner or enjoy it as your weekly meal prep!
Have I ever got the most delicious soup idea for you today my friends!
And would you believe me if I told you that it’s chock full of protein and fiber even though it’s vegetarian AND gluten-free?
Yep, this Instant Pot Taco Soup is the real deal!
I’ve been partnering with my friends over at Chickapea Pasta for a while now (check out these Minestrone Soup Jars or this Broccoli Alfredo made with their pasta) and it’s quickly become one of my go-tos when I’m running low on time during the work week.
Most nights it’s hard to incorporate enough protein into your diet because you really have to plan ahead to use meat – whether it’s chicken, ground beef or even fish, many times you have to account for defrosting time (at least if you’re like me and cook from your freezer/pantry) and I honestly just want something simple, quick and healthy sometimes without even having to put much thought into it.
This soup is basically made with ingredients from your pantry – canned diced tomatoes, canned black beans, a box of Chickapea, spices from your cupboard and frozen corn. Most of these ingredients you should already have on hand at home so there’s no running to the store for something last minute, and the veggies can be whatever you have on hand in the fridge.
Personally I always have lots of bell peppers in the fridge so these went in this soup, but you can definitely mix it up and stir in some greens, or maybe even some summer squash or zucchini. The options are endless!
Throw some jalapenos, cilantro and if you have really planned this out, some avocado, and you’ve got one delicious dinner that’ll feed the whole family on a budget, and it’s filled to the brim with all the nutrients you need for a healthy meal; all of this without any meat or gluten!
Genius right??
HOW TO MAKE INSTANT POT TACO SOUP
Normally Taco Soup uses ground beef or chicken, but we’re swapping in those protein sources for the high protein superfood
Chickapea Pasta.
Even the spices you use in this soup are fairly flexible – I always have chili powder at home so if you don’t have oregano or cumin you can still make this soup! You just want to have a bit of spice there to really bring out the taco flavors.
This taco soup is kind of like a hearty, Tex-Mex inspired version of chili and is so perfect for the cold months coming up. I think I’m going to make it every week, you just can’t go wrong!
Technically you could use salsa instead of canned diced tomatoes for this taco soup as well so don’t be afraid to improvise if need – you can also get creative with the toppings and include everything from sour cream to shredded cheese, other fresh herbs or other spicy peppers.
The options are endless!
Taylor from The Girl on Bloor loves to create recipes with Chickapea Pasta and you can see more of her delicious creations on her Instagram and Facebook feeds. Thank you, Taylor for another unique recipe!
Will you be making this Instant Pot Taco Soup? Tag us on Instagram so we can have a peek into what inspires you!
The weather is turning. Find more chickapea soups here!
- 1 tbsp olive oil
- 1 medium-sized yellow onion, diced
- 2 cloves garlic minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp salt
- 24 ounces can Diced tomatoes
- 1 can Black beans, rinsed and drained
- 1 cup frozen corn
- 6 cups vegetable broth
- 1 each red, yellow and green pepper, diced
- 8 ounces Chickapea Pasta, shells
- 1 jalapeno pepper, sliced
- Cilantro for garnish
- avocado, sliced
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Add olive oil, onion, garlic, spices, diced tomatoes, beans, corn and vegetable broth to Instant Pot in that order. Cook on high pressure for 3 minutes, then do a quick release of the pressure.
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Stir in bell peppers and Chickapea Pasta, then let sit for 5-10 minutes. Ladle into bowls then top with jalapeno, cilantro and avocado. Serve and enjoy!
