Weeknight Taco Soup Recipe | Taste of Home

Name: Weeknight Taco Soup Recipe | Taste of Home
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

"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

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