Vegan Nacho Soup! Consider this flavorful, comforting soup a weeknight staple that will have your family happy and satisfied.

All the “cheesy” goodness of nachos in soup form without any guilt. Healthy, hearty, and flavorful, this oil-free, low-fat Vegan Nacho Soup is brimming with wholesome plant goodness and delicious herbs and spices. All the delicious Southwestern classic flavors in this soul-warming recipe is sure to put a smile on your face.  Spicy jalapeños, zesty onions, earthy garlic, sweet bell peppers, rich tomatoes, hearty beans and lentils come together to create this tasty soup.  Top with tortilla chips, fresh cilantro, and cooling avocados for a match made in heaven!

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

Vegan Nacho Soup is a healthy and flavorful twist on a delicious classic nachos. Loaded with all those tasty elements like beans, corn, peppers, tomatoes in a smoky, cheesy broth. This low-fat dish is reminiscence of nachos without all the fat.

It is hearty enough to serve as a main dish, but it also perfect as a side soup.  Instant Pot and Stovetop instructions make it versatile!

Top it with your favorite fixings. Baked tortilla chips are a must, and we loved adding chunks of avocado, but WFPB sour cream would be a delicious addition too.

Tips for Success:

• Instant Pot: We used an 8-quart Instant Pot.  If you use a 6-quart Instant Pot, you may need to reduce the time in the Instant Pot accordingly.
• Flavors to Marry: Make sure you allow at least 5 minutes for the flavors to marry.  The flavors continue to develop once the soup slightly cools.
• Instant Pot Sauté: If you wish to add some extra flavor on the stove top, feel free to sauté the onions and minced garlic until tender. We tried using the sauté function with the Instant Pot doing the same, and it really made no discernable difference.  It did make a slight difference on the stove top.  We actually preferred this soup using the stove top method.  For convenience use the Instant Pot.
• Emersion Blending: We used the emersion blender and processed the soup until about half of it was broken down. Stir the soup really well until the soup is creamy and has settled down.  The emersion blending tends to separate the soup (since you are only emersion blending half), so you will need to stir it well to pull it together. The blending gives the soup a very rich creamy texture.  If you are concerned about the ingredients (beans, bell peppers, etc.) being broken down, then remove about 2 cups of soup with a slotted spoon to preserve some of the beans, peppers, and corn.  Then emersion blend the remaining soup, then back in the ingredients you preserved.  The soup will not be as creamy, but it will still taste great and it will have more texture.
• Tortilla Chips: Crunch up some tortilla chips to add on top.  You can use your favorite tortilla chips, or you can make your own.  Food for Life Sprouted Sprouted Corn Tortillas are Whole Food Plant Based.  You can cut them into 6ths (pie shape triangles) and bake them in a 350 F oven until crisp.  Seite Almond Flour Tortillas are great as well.
• Lentils Substitutions: You can substitute the lentils for a can of pinto beans.
• Tahini Substitutions: You can leave the tahini out; however, it is understood that leaving it out will change the depth of richness in the soup.  You can substitute with another neutral seed or nut butter with the understanding that the flavor/texture will change accordingly.
• Mexican Oregano:  Mexican oregano has a slightly brighter flavor than regular oregano. If you can’t find Mexican oregano, use regular oregano.

Leftovers and Freezing:

Leftovers will generally keep for 4 to 5 days in the refrigerator.  Store in a covered container.  Reheating can be done on the stovetop, or in the microwave.

This soup freezes well.  If frozen, for best results, thaw overnight in the refrigerator before reheating.

Pantry Products Used:

• Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
• Lentils:  We used Delallo Imported Italian Lentils.  They come in a 14 oz. can.  Most grocery stores carry them in the specialty aisles. If using dry lentils, select lentils that hold their shape after cooking. Cook dry lentils separately, adjust time accordingly.  If cooking dry lentils, use 1 2/3 cups of cooked lentils.
• Chili Powder: We used Penzeys Regular Chili Powder.  It has great flavor, with a tiny kick that is not overwhelming.  Feel free to use your favorite chili powder, just be sure to select a mild one and not one that has a lot of heat to it.

Kitchen Products Used:

• Instant Pot or Large Stock with a tight-fitting lid. We used a Round Dutch Oven or 8-quart Instant Pot. 
• Emersion Blender (or potato masher)

We certainly hope you give this deliciousness a try.

If you try this comforting soup, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Vegan Nacho Soup

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 4 Minutes
• Total Time: 19 Minutes (+Rest Time)
• Yield: 4-5 Servings 1x
• Category: Soup
• Method: Instant Pot/Stovetop
• Cuisine: American
• Diet: Vegan

Print Recipe

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Description

Healthy, hearty, and flavorful, this oil-free, low-fat Instant Pot Vegan Nacho Soup is brimming with wholesome plant goodness.

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Ingredients

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Base Ingredients:

• 1 medium yellow onion, fine dice
• 1 jalapeno pepper, fine dice
• ½ cup green bell pepper, small dice
• ½ cup red bell pepper, small dice
• 1 Tablespoon minced garlic
• 2 cups low-sodium vegetable broth *
• 3 cups water
• 2 teaspoons tahini *
• ¼ cup nutritional yeast
• 1 – [ 14 oz. can ] petite diced tomatoes
• 1 – [ 14 oz. can ] brown lentils, drained and rinsed *
• 1 – [ 15 oz. can ] black beans, drained and rinsed
• 1 – [ 15 oz. can ] corn, drained

Spice/Herb Ingredients:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 Tablespoons dried minced onions
• 2 ¾ teaspoons regular chili powder *
• 1 ½ teaspoons smoked paprika
• ¼ teaspoon cumin
• ½ teaspoon Mexican oregano *
• Pinch coriander
• 1 teaspoon sea salt (+/-) *
• ¼ teaspoon black pepper 

Other Ingredients:

• 1 Tablespoon lime juice
• Tortilla chips (of choice)

Optional Toppings:

• Chopped fresh cilantro
• Chopped avocados

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Instructions

Instant Pot Instructions

1. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
2. Add all the Base Ingredients and Spice/Herb Mix, stir well to combine. Set the Instant Pot to Manual Pressure High for 4 minutes. When finished, press Cancel and allow to sit for 1 minute, then do a Quick Release.  Unplug the Instant Pot.
3. Once all the pressure is released, carefully remove the lid. Stir well to combine, then allow to sit for 5 minutes.  Add the lime juice, stir well, then take an emersion blender and blend about half of the soup. Stir really well. Taste test the flavors and add any additional seasonings at this time, stir to combine, allow at least 5 minutes for the flavors to marry. Serve topped with a generous amount of broken up tortillas, chopped avocados, and fresh cilantro.

Stove Top Instructions

1. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
2. In a large ceramic/enamel-lined pot or similar stock pot, add the diced onions, bell peppers, and jalapeno pepper, sauté over medium-high heat until the veggies begin to soften, approximately 7 to 9 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
3. Add the minced garlic, sauté for 1 minute, stirring constantly, then add the Spice/Herb Mix and sauté for 1 minute to allow the spices to release their fragrance, then all remaining the Base Ingredients, stir well to combine. Bring the mixture to a boil, then lower to a low simmering boil. Cover with a tight-fitting lid. Simmer for 15 minutes, stirring occasionally.
4. Remove from the stove, remove the lid.Stir well to combine, then allow to sit for 5 minutes.  Add the lime juice, stir well, then take an emersion blender and blend about half of the soup. Stir really well. Taste test the flavors and add any additional seasonings at this time, stir to combine, allow at least 5 minutes for the flavors to marry. Serve topped with a generous amount of broken up tortillas, chopped avocados, and fresh cilantro.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   We used one teaspoon for this soup.

*Serving:  4 to 5 (makes 10 cups)

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