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Weeknight Taco Soup

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings (2-1/2 quarts)


  • 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


  • In a Dutch oven, heat oil over medium heat. Add onion and peppers; cook and stir until crisp-tender, 3-5 minutes.
  • 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.
    Freeze option: 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.
Nutrition Facts
1-3/4 cups: 333 calories, 12g fat (5g saturated fat), 9mg cholesterol, 1288mg sodium, 49g carbohydrate (10g sugars, 7g fiber), 9g protein.

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  • Claire
    Jun 18, 2020

    I love this throw together soup recipe!! I do make the rice separately so I can portion out the rice the same with each scoop. I also don't use the cheap taco seasoning anymore because it is really not that good. I quickly make my own seasoning. I also love that this soup is low calorie (without cheese, sour cream, etc). Overall, a 10/10!!

  • Kathleen
    Feb 22, 2020

    The comment made on Nov 12, 2019 makes me laugh. Had to tweet it. If you don't see the irony...

  • Believer123
    Nov 12, 2019

    I am giving it five stars because it looks and sounds wonderful. I am going to try it, but will try it as written. Too many times people add and subtract from a persons original recipe. Why bother commenting at all of you don’t make it as submitted. What you are doing is making it your recipe. If you want to comment, try it as written, then tell us how you like it. That will be the truth of this recipe.

  • DuckyD
    May 21, 2019

    It was 90 degrees yesterday, but I was determined to try this recipe. It is a very simple recipe and everything came together really well. I followed the instructions exactly as written and since it was "Meatless Monday" my son and I were very pleased to discover that the recipe was very enjoyable. He asked me to pack the soup in his lunchbox this morning. Thanks to Amanda who developed the recipe.

  • rwippel
    Mar 7, 2019

    This is a solid, quick recipe. I made as is and it definitely is think and chunky. Rachel Ray would call it a stoup. If you want it thinner, 4 cups of stock would suffice. I liked it as written. I love that it uses staple ingredients and is vegetarian.

  • katecrid47
    Dec 12, 2015

    We loved this soup. It was easy and quick. I did not use the peppers because they bother me. I added stew meat and cooked it a little longer until the meat was tender. I also used instant brown rice. It was delish! Thank you for sharing! Will definitely make again!

  • Cklee1403
    Dec 8, 2015

    This was a really filling and tastey soup. The only change I made left out the sour cream and added one pond ground beef. To even make it easier I bought Ralph's brand frozen onion and pepper blend instead of chopping the onion and peppers. Really great soup

  • Bereakid
    Dec 7, 2015

    I found this to be both easy and tasty. However, in order for it to have some authenticity I did not add the peppers as listed in the recipe, substituted chopped green chilies.. And, totally omitted the rice since I have never been served any Mexican soup with rice in it.

  • desmma15
    Dec 5, 2015

    Will make this with Minute Rice Medley, which I use for almost every recipe that calls for rice.

  • KansasFoodie
    Feb 4, 2015

    I just made this soup ~ the taste testing proves what the other reviewers have found: a quick, delicious weeknight meal. Like the others, I made slight modifications: 4 c chicken stock (what I had on hand), omitted fresh peppers, added roasted red peppers from a jar (1/2 c finely diced), used diced tomatoes with chipotle, and added roasted diced green chiles I had previously frozen (1/3 c or about 1 4oz can undrained). I thought it was a fantastic meatless dish ~ the beans give it a good "fill your tummy" texture like meat would if added. I'm serving it with the suggested options along with fresh cilantro and lime. Dinner will be early at our home this evening!