WEEKNIGHT TACO SOUP

Weeknight Taco Soup image

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

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 6 servings (2-1/2 quarts).

Number Of Ingredients 14

Previous Next

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

Steps:

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. 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 : Calories 333 calories, Fat 12g fat (5g saturated fat), Cholesterol 9mg cholesterol, Sodium 1288mg sodium, Carbohydrate 49g carbohydrate (10g sugars, Fiber 7g fiber), Protein 9g protein.