Weeknight Taco Soup

Prep	Cook	Servings
10 Min	20 Min	6 servings (2-1/2 quarts)

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.

Can you freeze Weeknight Taco Soup?

• Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Link to recipe