Sort ingredients
ajones1228
QR Code
Listen
Pdf
Place the onion, broth, diced tomatoes, pinto beans, kidney beans, lentils, chopped green chilies, corn, paprika and taco seasoning in the bowl of the slow cooker. Stir to combine.
Cook on low for 8 hours. After 7 hours of cooking, place the cream cheese in a separate small bowl and mix with a little bit of hot water until smooth and creamy. Add the cream cheese, nutritional yeast to the slow cooker bowl and stir to combine. Cook for the remaining hour.
Season with salt and pepper to taste and serve while hot toppings of choice.
Instant Pot version:
Place the onion, broth, diced tomatoes, pinto beans, kidney beans, lentils, chopped green chilies, corn, paprika and taco seasoning in the Instant Pot. Stir to combine.
Cook under manual high pressure for 7 minutes with a 10 minute natural release. Then, release the remaining pressure and set the pot to the sauté function.
Place the cream cheese in a separate small bowl and mix with a little bit of hot water until smooth and creamy. Add the cream cheese, nutritional yeast to the slow cooker bowl and stir to combine. Allow to thicken and melt into the soup, about 5-7 minutes.
Season with salt and pepper to taste and serve while hot with cheese shreds, sour cream, corn tortilla chips, and cilantro.
Crock-pot version:
Toppings ideas: