Beans and Rice Taco Soup is a 30 minute, one pot meal that’s made with only canned and shelf-stable ingredients. This flavorful and hearty tomato soup is filled with spicy salsa, black beans, corn, rice, and taco seasoning.
When you’re stuck at home and can’t make it to the store, it can be difficult to come up with tasty recipes with pantry ingredients alone. You’ll love my beans and rice taco soup because not only is it flavorful and spicy, but it’s made with only canned and shelf-stable ingredients.
Plus, this soup is vegetarian and vegan friendly, as long as you have vegetable broth on hand. And you can easily customize your soup with any beans, canned vegetables, and grains you have on hand.
Top your soup with a dollop of sour cream, a handful of shredded cheese, or enjoy it as is.
Ingredients & substitutions
Beans – Any beans will do for this recipe – I used black beans. Pinto or kidney beans would also work well.
Corn – Canned or frozen corn, or any type of vegetables you have on hand. Green beans, peas, or mixed vegetables would all work in a pinch.
Salsa – The salsa you use will determine the amount of heat in your soup! Use a mild salsa, or half a jar of salsa if you have heat-sensitive family members. More salsa can be stirred into individual bowls for those who like a hotter soup.
Rice – I used regular rice, not instant. If you only have instant rice on hand, or would like to use pasta instead, cook your soup for as long as directed according to the pasta/instant rice directions.
Broth – Use vegetable broth to make this soup vegan. Chicken and beef broth will also work well.
Soup tips and tricks
This soup comes together in a single saucepan on the stove top. It’s as easy as dumping all of your ingredients into a pot, stirring, and allowing your rice to cook.
Your soup will continue to thicken as it sits, because the rice will absorb some of the liquid as it cooks. If you’d like a thinner soup, feel free to add additional water as needed. If you have leftovers, you may need to add a splash of water when reheating.
What to serve with taco soup
Want to add a little extra to your soup? I like to serve this soup with a wedge of crusty sourdough bread or a cheese quesadilla.
Try topping your soup with a dollop of sour cream, shredded cheddar cheese, crushed tortilla chips, or fresh parsley.
Beans and Rice Taco Soup
- 15 ounces canned beans drained and rinsed
- 1 cup rice uncooked
- 15 ounces canned corn drained
- 15 ounces tomato sauce
- 16 ounces salsa
- 32 ounces broth chicken, beef, or vegetable
- 1 tablespoon taco seasoning
- 2 cups water
- In a pot over medium-high heat, add beans, rice, corn, tomato sauce, salsa, broth, and taco seasoning, stirring until combined. Bring to a boil, cover, and reduce heat to low.
- Cook for 20 minutes (for regular rice), or until rice is cooked through. If using instant rice, pasta, or another grain, cook according to package directions. Remove lid and stir pot twice during cooking to prevent rice from sticking to the bottom.
- Remove from heat and add up to two cups of water to thin soup. Otherwise, soup will be thick, like a stew. Allow to set for 5 minutes, then serve.
- Beans - black, kidney, or pinto beans can be used in this recipe.
- Canned corn can be substituted with frozen corn or mixed vegetables.
- Type of salsa used will determine the heat of your soup. Use a mild salsa, or only half a jar of salsa, if you have heat-sensitive family members. Additional salsa can be added to individual bowls for those who'd like hotter soup.
- Regular rice can be substituted with instant rice or pasta if desired. Please consult package directions for cook times and adjust accordingly.