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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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4.5 7
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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 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

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Reviewed Dec. 12, 2015

"We loved this soup. It was easy and quick. I did not use the peppers because they bother me. I added stew meat and cooked it a little longer until the meat was tender. I also used instant brown rice. It was delish! Thank you for sharing! Will definitely make again!"

Reviewed Dec. 8, 2015

"This was a really filling and tastey soup. The only change I made left out the sour cream and added one pond ground beef. To even make it easier I bought Ralph's brand frozen onion and pepper blend instead of chopping the onion and peppers. Really great soup"

Reviewed Dec. 7, 2015

"I found this to be both easy and tasty. However, in order for it to have some authenticity I did not add the peppers as listed in the recipe, substituted chopped green chilies.. And, totally omitted the rice since I have never been served any Mexican soup with rice in it."

Reviewed Dec. 5, 2015

"Will make this with Minute Rice Medley, which I use for almost every recipe that calls for rice."

Reviewed Feb. 4, 2015

"I just made this soup ~ the taste testing proves what the other reviewers have found: a quick, delicious weeknight meal. Like the others, I made slight modifications: 4 c chicken stock (what I had on hand), omitted fresh peppers, added roasted red peppers from a jar (1/2 c finely diced), used diced tomatoes with chipotle, and added roasted diced green chiles I had previously frozen (1/3 c or about 1 4oz can undrained). I thought it was a fantastic meatless dish ~ the beans give it a good "fill your tummy" texture like meat would if added. I'm serving it with the suggested options along with fresh cilantro and lime. Dinner will be early at our home this evening!"

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