It’s soup season and this spicy enchilada soup is one of my FAVORITES. The secret to this one is adding enchilada sauce into the broth. It’s a short cut to lots of flavor with minimal effort. I’m including the Instant Pot directions here but I’ve also got a stovetop version on the blog! Just Google “I Heart Vegetables Enchilada Soup” and you’ll see it! . Ingredients 1 tablespoon olive oil 1 yellow onion, diced 2 stalks celery, diced 1 green bell pepper, chopped 1 small jalapeño seeded and diced (optional) 3 cloves garlic, minced 2 cups vegetable broth 1 cup enchilada sauce 1 (15oz) can corn, drined 1 (10oz) can diced tomatoes with green chilis 1 (15oz) can black beans drained and rinsed 4 oz cream cheese . Instructions Add the olive oil, onion, celery, and bell pepper, to the Instant Pot and press the ‘sauté’ function. Sauté for 3 minutes, stirring occasionally. Add the garlic, vegetable broth, enchilada sauce, corn, tomatoes, and black beans to the Instant Pot. Set to Manual Pressure ...