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Weeknight Taco Soup

Source of Recipe

From "Taste of Home Half Homemade"


Recipe Introduction

"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."

List of 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 � cups frozen corn
◦ 1 envelope taco seasoning
◦ � teaspoon salt
◦ � teaspoon pepper
◦ 1 package (8.8-ounce) ready-to-serve long grain rice
◦ 1 cup sour cream
◦ Optional toppings: shredded cheddar cheese, crushed tortilla chips and additional sour cream


Recipe

In a Dutch oven, heat oil over medium heat. Add onion and peppers; cook and stir until crisp-tender, 3 to 5 minutes.

Add tomatoes, broth, beans, corn, taco seasoning, salt and pepper; bring to a boil. Reduce the heat; simmer, uncovered, until the vegetables are tender, 10 to 15 minutes. Reduce heat.

Stir in rice and sour cream; heat through.
Serve with toppings as desired.

Makes 6 servings
Takes: 30 minutes




❧ 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.