Weeknight Taco Soup

Name: Weeknight Taco Soup
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) ready-to-serve long grain rice; 1 cup sour cream; Optional toppings: Shredded cheddar cheese, crushed tortilla chips and additional sour cream

14 ingredients

3 steps

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) ready-to-serve long grain rice
1 cup 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 until crisp-tender, 3-5 minutes.
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.
3

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.