Taco soup!

When I visit Sunshine at school, I stay in a hotel room with a kitchenette. There, I can prep food for her to store in the freezer. Her favorites are veggie noodle soup, taco soup, and chicken/black bean enchiladas (not vegetarian). This isn't the most appetizing photo, but it's my little prep kitchen during a recent visit. Taco soup recipe below. It's a winner!

I have been making variations of this taco soup for years. My kids devour it. Honestly, I've never seen anybody turn it down.

Ingredients:

1 can corn, drained
2 cans diced or crushed tomatoes (whatever you prefer)
4 cans beans (black beans, pinto, or tri-bean blend: drained and rinsed)
1/4 cup taco seasoning (store bought or make your own)
1 T dehydrated onion
2 cans of water

Put all ingredients in Instant Pot, high pressure for 4 minutes. Manual release. Top with cheese and/or sour cream and tortilla chips. Also freezes well, and is GREAT as leftovers.

Stove top alternative: place all ingredients in a soup pot and simmer on the stove top until flavors meld and onions are rehydrated.