Weeknight Taco Soup

• 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.
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.

canola oil, onion, sweet red pepper, green pepper, tomatoes, vegetable broth, pinto beans, frozen corn, taco, salt, pepper, ready, sour cream, toppings

Taken from www.tasteofhome.com/recipes/weeknight-taco-soup/ (may not work)