I first learned of this recipe while I was at a party at a friend’s house.  She had requested that each guest bring something to contribute toward the meal.  The young woman who brought the soup course brought a pot filled with beans, corn, and meat that was reminiscent of a pot of chili.   She explained that this soup was made with whatever combination of southwest vegetables you choose and a package of taco seasoning.  She said that her family often left out the meat and just added extra vegetables.

On that night, she served the soup plain, but shared that sometimes she topped it with crushed tortilla chips or shredded cheese.  Sometimes, she served it topped with both.  Since that night, this soup has become a favorite in our house and makes regular appearances on our menu especially during the colder months.  The ingredients change based on what we have available when we make it.  This time, I decided to make it in my pressure cooker.   In spite of the chipotles in the tomatoes, this version wasn’t overly spicy.  We served it with shredded cheese, sour cream, and sliced green onions, and it was perfect. 

Here’s the recipe.  Give it a try and let us know what you think.  I made this recipe in a 6 quart electric pressure cooker.  Check the manual for your pressure cooker before attempting this recipe.

Thanks for visiting Patty Cake’s Pantry.