Weeknight Taco Soup

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Publisher Photo

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

Prep/Total Time: 30 min.

6 servings

Prep/Total Time: 30 min.

6 servings

  • 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 (8 ounces) sour cream
  • Optional toppings: shredded cheddar cheese, crushed tortilla chips and additional sour cream
  1. In a Dutch oven, heat oil over medium heat. Add onion and peppers; cook and stir 3-5 minutes or until crisp-tender.
  2. Add tomatoes, broth, beans, corn, taco seasoning, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until vegetables are tender. 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 and adding a little broth if necessary.
    Yield: 6 servings (2-1/2 quarts).

Originally published as Weeknight Taco Soup in Simple & Delicious October/November 2014

Reviews for Weeknight Taco Soup

AVERAGE RATING
RATING DISTRIBUTION
5 Star  (5)
4 Star  (2)
3 Star  (0)
2 Star  (0)
1 Star  (0)

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