More Great Recipes: Soup

weekend taco soup

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Member since 2020
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"creative soup"

Serves 6 | Prep Time 10 minutes | Cook Time 20 minutes

Why I Love This Recipe

good flavor

Ingredients You'll Need

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


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.

Pairs Well With

pairs well with chips

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