Combine all ingredients in a medium saucepan. Bring to boiling. Reduce heat, cover, and simmer for 20 minutes.
To Cook Immediately: Instant Pot®
Combine all ingredients in the instant pot. Lock lid; set valve to sealing. Program for manual-high and 8 minutes. Soup is ready when cook time stops. Utilize natural release or quick release, as desired.
To Freeze
Combine all ingredients in a 1 gallon zip top bag and place in the freezer.
To Cook After Freezing: Stovetop
Add frozen meal to saucepan. Heat on medium-low until completely thawed. Turn up heat and bring to a simmer. Simmer 10 minutes.
To Cook After Freezing: Instant Pot®
Add frozen meal to instant pot. Press sauté. Allow 1/2 cup to 1 cup liquid to accumulate at the bottom of the IP. Press cancel. Lock lid; set valve to sealing. Program for manual-high and 8 minutes. When cook time ends, carefully move valve to venting.
Notes
Variations: add cooked, shredded chicken or cooked ground beef for a meatier soup! Top with sour cream, plain greek yogurt, guacamole, fresh avocados, cilantro, or cheddar cheese to change it up! Serve with homemade tortilla chips for extra crunch.For keto, omit corn. Top with avocado and sour cream.