WEEKNIGHT TACO SOUP RECIPES

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

• during a Dutch kitchen appliance, heat oil over medium heat. Add onion and peppers; cook and stir till crisp-tender, 3-5 minutes.

• Add tomatoes, broth, beans, corn, taco seasoning, salt and pepper; bring back a boil. scale back heat; simmer, uncovered, till vegetables area unit tender, 10-15 minutes. scale back heat. Stir in rice and bitter cream; heat through. Serve with toppings as desired. Freeze option: Freeze cooled soup in deep-freeze containers. To use, partly thaw in icebox nightlong. Heat through during a pan, stirring occasionally; add a bit broth if necessary.