Taste of Home
Weeknight Taco Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings (2-1/2 quarts).
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
Ingredients
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1 tablespoon canola oil
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1 large onion, chopped
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1 medium sweet red pepper, chopped
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1 medium green pepper, chopped
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1 can (28 ounces) diced tomatoes, undrained
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3 cups vegetable broth
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1 can (15 ounces) pinto beans, rinsed and drained
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1-1/2 cups frozen corn
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1 envelope taco seasoning
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 package (8.8 ounces) ready-to-serve long grain rice
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1 cup sour cream
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Optional toppings: Shredded cheddar cheese, crushed tortilla chips and additional sour cream
Directions
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1.
In a Dutch oven, heat oil over medium heat. Add onion and peppers; cook and stir until crisp-tender, 3-5 minutes.
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2.
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.
Nutrition Facts
1-3/4 cups: 333 calories, 12g fat (5g saturated fat), 9mg cholesterol, 1288mg sodium, 49g carbohydrate (10g sugars, 7g fiber), 9g protein.
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