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    Home » Recipes » Soups & Stews

    Beans and Rice Taco Soup

    Published: Mar 22, 2020 · Modified: May 21, 2021 by Heather · As an Amazon Associate I earn from qualifying purchases. · 714 words. · About 4 minutes to read this article.

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    Beans & Rice Taco Soup by The Toasty Kitchen
    Beans & Rice Taco Soup by The Toasty Kitchen
    Beans & Rice Taco Soup by The Toasty Kitchen

    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.

    A white bowl filled with soup.

    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

    Ingredients to make soup.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

    A saucepan filled with ingredients. 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.

    Soup with corn, black beans, and rice. 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.

    Soup with corn, black beans, and rice.
    Print Recipe
    4.59 from 48 reviews

    Beans and Rice Taco Soup

    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.
    Cook Time20 minutes
    Resting Time5 minutes
    Total Time25 minutes
    Servings: 5 servings
    Calories: 324kcal
    Author: Heather

    Ingredients

    • 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

    Instructions

    • 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.

    Equipment Recommendations

    • SS 3-Quart Saucepan
    • Measuring Spoons
    • Pyrex Liquid Measuring Cups
    • Red Spoonula Set

    Notes

    • 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. 

    Nutrition Estimate

    Calories: 324kcal | Carbohydrates: 67g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Sodium: 2215mg | Potassium: 902mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1237IU | Vitamin C: 10mg | Calcium: 76mg | Iron: 3mg
    Course: Main Course, Soup
    Cuisine: American

    More soup recipes

    • Creamy Chicken Tortilla Soup
    • Hash Brown Potato Broccoli Soup
    • Slow Cooker Chicken Taco Soup
    • Corn Zucchini Chowder
    « Crock Pot Italian Beef Sandwiches
    Carrot Cake Cookies »

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    Reader Interactions

    Comments

    1. Samia

      July 23, 2022 at 6:01 pm

      Would this work in the slow cooker? If so, for how long would you guess? Thanks.

      Reply
      • Heather

        July 23, 2022 at 6:25 pm

        I have not tried this in a slow cooker, but I think it would turn out just fine. From looking at other similar recipes, I'd guess it would take anywhere from 4 to 6 hours on low (or until the rice is cooked through).

        Reply
    2. Joan

      March 05, 2021 at 3:32 pm

      Super easy soup. I needed a meatless soup and this fits the bill. Just dump in the cans and heat!

      Reply
    3. lori connor

      February 04, 2021 at 4:03 pm

      This turned out great! I made it Vegan, with veggie broth so instead of adding water, I just added a bit more veg broth. I also added a few spoons of cumin and a small amount of chopped Jalapeños, and stirred in some fresh, chopped cilantro at the end. Loved the recipe...loved the no- chopping!

      Reply
    4. Eb

      January 27, 2021 at 9:15 am

      It was delish! Thank you for a recipe with simple pantry staples.

      Reply
    5. Alison

      January 02, 2021 at 11:30 pm

      Yum! This looks delicious, I love the simplicity of it! Even more, I love that it’s vegan! (12 years👌🏻) Not too big on rice so I think I may try quinoa... perhaps lentils? cauliflower rice? More beans? So many possibilities.

      Reply
    6. Ali

      October 19, 2020 at 9:18 pm

      This turned out so good! Made it with hot salsa, we like spicy food. Topped it with sour cream, cheese, and crispy jalapenos. So easy to make and all in one pan. Will definitely make it again soon. Thanks for the recipe!

      Reply
      • Heather

        October 19, 2020 at 9:23 pm

        Glad you enjoyed the recipe!

        Reply

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    Heather of The Toasty Kitchen

    Hi, I'm Heather of The Toasty Kitchen. I love cooking with real, unfussy ingredients, and I want to help you make homemade meals with ease.

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