Weeknight Taco Soup

1. 1

   In a Dutch oven, heat oil over medium heat. Add onion and peppers; cook and stir until crisp-tender, 3-5 minutes.

2. 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.

3. 3

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

* Per serving · 4 servings · Values may vary.

No additional tips available.