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Weeknight Taco Soup

Name: Weeknight Taco Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings (2-1/2 quarts).
Cuisine: North America, Mexican
Ingredients: 1 tablespoon canola oil; 1 large onion, chopped; 1 medium sweet red pepper, chopped; 1 medium green pepper, chopped; 1 can (28 ounces) diced tomatoes, undrained; 3 cups vegetable broth; 1 can (15 ounces) pinto beans, rinsed and drained; 1-1/2 cups frozen corn; 1 envelope taco seasoning; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 package (8.8 ounces) ready-to-serve long grain rice; 1 cup sour cream; Optional toppings: Shredded cheddar cheese, crushed tortilla chips and additional sour cream

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Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

6 servings (2-1/2 quarts)

This soup turned out delicious on the first try, when I was working without a recipe. You could also add cooked ground beef or cubed stew meat dredged in seasoned flour and browned for a heartier meal. —Amanda Swartz, Goderich, Ontario

Weeknight Taco Soup Recipe photo by Taste of Home

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Ingredients

1 tablespoon canola oil
1 large onion, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 can (28 ounces) diced tomatoes, undrained
3 cups vegetable broth
1 can (15 ounces) pinto beans, rinsed and drained
1-1/2 cups frozen corn
1 envelope taco seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (8.8 ounces) ready-to-serve long grain rice
1 cup sour cream
Optional toppings: Shredded cheddar cheese, crushed tortilla chips and additional sour cream

Directions

In a Dutch oven, heat oil over medium heat. Add onion and peppers; cook and stir until crisp-tender, 3-5 minutes.
Add tomatoes, broth, beans, corn, taco seasoning, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 10-15 minutes. Reduce heat. Stir in rice and sour cream; heat through. Serve with toppings as desired.

Can you freeze Weeknight Taco Soup?

Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts

1-3/4 cups: 333 calories, 12g fat (5g saturated fat), 9mg cholesterol, 1288mg sodium, 49g carbohydrate (10g sugars, 7g fiber), 9g protein.

Weeknight Taco Soup

Ingredients

Directions

Can you freeze Weeknight Taco Soup?

Nutrition Facts

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