Weeknight Taco Soup Recipe
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
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 teaspoon salt
- 1 large onion chopped
- 1/4 teaspoon pepper
- 1 tablespoon canola oil
- 1 medium green pepper chopped
- 1 cup (8 ounces) sour cream
- 1 can (28 ounces) diced tomatoes undrained
- 1 envelope taco seasoning
- 1 can (15 ounces) pinto beans rinsed and drained
- 3 cups vegetable broth
- 1 medium sweet red pepper chopped
- 1-1/2 cups frozen corn
- 1 package (8.8 ounces) ready-to-serve long grain ric
- optional toppings: shredded cheddar cheese crushed tortilla chips and additional sour cream
- Carbohydrate 11.9066620998932 g
- Cholesterol 0 mg
- Fat 2.62499978311966 g
- Fiber 2.72409394156831 g
- Protein 1.67875420352564 g
- Saturated Fat 0.22346151517094 g
- Serving Size 1 1 serving (318g)
- Sodium 556.906281837607 mg
- Sugar 9.18256815832485 g
- Trans Fat 0.135052466452991 g
- Calories 71 calories
Directions In a Dutch oven, heat oil over medium heat. Add onion and peppers; cook and stir 3-5 minutes or until crisp-tender. 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
