Weeknight Taco Soup
I don't often get soups right, not even chicken noodle soup. But this one, with no recipe, worked out better than I had thought. I'm proud to say it's delicious. —Amanda Swartz, Goderich, Ontario
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) Minute® Ready to Serve White Rice
1 cup (8 ounces) sour cream
Optional toppings: shredded cheddar cheese, crushed tortilla chips and additional sour cream
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. Yield: 6 servings (2-1/2 quarts).
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.
Originally published as Weeknight Taco Soup in Simple & Delicious October/November 2014
I don't often get soups right, not even chicken noodle soup. But this one, with no recipe, worked out better than I had thought. I'm proud to say it's delicious. —Amanda Swartz, Goderich, Ontario
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) Minute® Ready to Serve White Rice
1 cup (8 ounces) sour cream
Optional toppings: shredded cheddar cheese, crushed tortilla chips and additional sour cream
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. Yield: 6 servings (2-1/2 quarts).
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.
Originally published as Weeknight Taco Soup in Simple & Delicious October/November 2014
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>>o<<
(")_(") God Bless and have a GREAT DAY!
thisnthat_again-subscribe@yahoogroups.com
thisnthatnographics-subscribe@yahoogroups.com
from_the_kitchen-subscribe@yahoogroups.com
recipes_sharing-subscribe@yahoogroups.com
TheKittyKonnection-subscribe@yahoogroups.com
Seize the moment. Remember all those women on the 'Titanic' who waved
off the dessert cart. (Erma Bombeck)
>)))))o>
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