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Weeknight Taco Soup Recipe
Weeknight Taco Soup Recipe photo by Taste of Home

Weeknight Taco Soup Recipe

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I don't often get soups right, not even chicken noodle soup. But this one, with no recipe, worked out better than I had thought. I'm proud to say it's delicious. —Amanda Swartz, Goderich, Ontario
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

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) Minute® Ready to Serve White Rice
  • 1 cup (8 ounces) sour cream
  • Optional toppings: shredded cheddar cheese, crushed tortilla chips and additional sour cream

Directions

  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. Yield: 6 servings (2-1/2 quarts).
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.
Originally published as Weeknight Taco Soup in Simple & Delicious October/November 2014

Reviews for Weeknight Taco Soup

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
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MY REVIEW
Reviewed Oct. 21, 2014

"This soup was very tasty. Hubby and son loved it. Took it to work for lunch the next day, still yummy. Girls in work asked for recipe. I used chicken broth instead of vegetable. I think next time I will add ground meat."

MY REVIEW
Reviewed Sep. 17, 2014

"YUMMY! This taco soup is the best. I added 4 cups of vegetable broth instead of 3. I did not add the sour cream but rather decided to just serve it on the side along with the cheese. I served it with french baquette bread. Will definitely make it again. Family loved! It's excellent leftover."

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