Instant Pot Taco Soup

I'm a university professor, a writer, a wife, and a mom. Besides cooking, i enjoy watching baseball, basketball, college football, movies, and TV. I also love to travel. The only recipes I include here are ones I’ve tried and we’ve liked enough to make again—the keepers. Many have my own notes and tweaks in addition to links to the original source.

Easy, tasty soup, great for lunches

1 to 2 lbs Ground Beef or Ground Turkey (93% lean) use a little oil for browning turkey

1 packet Taco Seasoning Mix, about 3 Tbsp. (or try my Easy Taco Seasoning recipe)

1 tsp Garlic Powder

½ tsp Onion Powder

½ tsp Oregano

½ tsp Salt

½ tsp Pepper

1 packet Ranch Dressing Mix (optional)

1 (10 oz) can Rotel

1 (7 oz) can Diced Green Chiles, With juice

4 cups Chicken Broth, low sodium

1 (14 oz) can Black Beans, rinsed & drained

1 (14 oz) can Garbanzo Beans, rinsed & drained

1 (14 oz) can Red Kidney or Pinto Beans, rinsed & drained

1 (14 oz) can Diced Tomatoes, with juice

subheading: To Finish:

4 5" Corn Tortillas, cut in thin strips (optional, but adds a nice masa flavor)

1 cup Frozen Corn (or 1 can of corn, drained)

subheading: Garnishes:

Sour Cream

Cheddar or Monterey Jack Cheese, shredded

Tortilla Chips

Avocado, large dice

Red Onion, diced

Jalapeño, sliced

Directions at simplyhappyfoodie.com

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