Weeknight Taco Soup

  Dinner

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.

Weeknight Taco Soup

Average Rating: 4.666666

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings (2-1/2 quarts).

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

Instructions

  • 1. In a Dutch oven, heat oil over medium heat. Add onion and peppers; cook and stir until crisp-tender, 3-5 minutes.
  • 2. 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.
    Freeze option:
    Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little 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.

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