Do you need a quick and easy, but delicious, dinner idea while shopping and baking around the holidays? Look no further. This Mexican bean soup will become part of your weekly rotation. It's chock full of beans with just the right amount of spice, and happens to be gluten free and vegetarian :)
2cansRO-TEL diced tomatoes and green chilies, pureed if desired
2cansblack beans, drained and rinsed
2canspinto beans, drained and rinsed
1canred kidney beans, drained and rinsed
1packettaco seasoning OR homemade (see below)
132-ozcontainer (box) vegetable stock (or chicken stock for non vegetarian)
1/216-ozblock Velveeta cheese
shredded cheddar cheese for serving
HOMEMADE TACO SEASONING:
1/2tspcayenne pepper (or more to taste)
Puree RO-TEL in blender until smooth (if desired). Add to pot of Instant Pot.
Drain and rinse all cans of beans and add to pot.
Add spices and vegetable or chicken stock. You can opt to use a taco seasoning package in place of the chili powder, cumin, garlic powder, and cayenne.
Place lid on Instant Pot and set to pressure cook on high for 30 minutes. Let release naturally.
Add Velveeta and stir until melted.
Serve with shredded cheddar on top, if desired.
If you don't have an Instant Pot, the soup can be made on the stove top. Put everything in a large saucepan except the Velveeta. Bring to a boil and reduce to simmer for about 1-1 1/2 hours. Turn heat off and add Velveeta.