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.
This soup is vegetarian and vegan friendly, as long as you have vegetable broth on hand. It can easily be customized 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, fresh chopped green onions, or enjoy as is.
Ingredients & substitutions
- Beans - Any beans will work in this recipe - I used black beans. Pinto or kidney beans would also work well. Any can around 14 to 15 ounces works just fine.
- Corn - One can of corn kernels, around 15 ounces, works well in this recipe. Canned corn can also be substituted with about 1.5 cups of frozen corn kernels. Green beans, peas, or mixed vegetables all work as substitutes.
- Tomato sauce - One 15 ounce (or similar size) can of tomato sauce is needed for this recipe. Feel free to use your own canned tomato sauce or store bought tomato sauce.
- Salsa - The salsa you use determines 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 - Give your rice a good rinse before adding to the soup. 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 also work well.
- Taco seasoning - Homemade taco seasoning or store bought works in this recipe.
Soup tips and tricks
Rinse your rice - Add your rice into a mesh strainer and rinse thoroughly under running water before adding to your soup. This removes any excess starches from the outside, which can cause rice to turn out sticky or gummy when cooked.
Add more liquid as desired - Your soup will continue to thicken over time because the rice absorbs some of the liquid as it cooks. If you'd like a thinner soup, feel free to add more water as needed. If you have leftovers, you may need to add a splash of water when reheating.
Variations - Get creative with variations - this soup is very flexible and easy to customize with what you have on hand. Add a handful of spinach towards the end for a little added nutrition, or some leftover shredded chicken for some extra protein. Any canned beans, tomatoes, and canned or frozen vegetables can fit into this recipe with ease.
Frequently asked questions
I like to serve this soup with a wedge of crusty sourdough bread or a cheese quesadilla. Add toppings like a dollop of sour cream, shredded cheddar cheese, crushed tortilla chips, or fresh parsley.
This soup is very flexible, so don't worry if your cans come in slightly different sizes. Different brand's can sizes vary store to store. If you can only find 14 ounce cans of corn instead of 15, that's fine. One ounce variance either way won't ruin your soup.
Leftover beans and rice soup will keep for about 3 to 4 days in a tightly sealed container in the refrigerator. When reheating leftovers, you may need to add a splash of water to account for the rice soaking up liquid as it sits.
Unfortunately soup that contains rice doesn't freeze and thaw well because the rice doesn't retain a great texture. I don't recommend freezing this recipe for that reason.
Beans and Rice Taco Soup
- 15 ounces canned beans, drained and rinsed
- 1 cup uncooked white rice, rinsed
- 15 ounces canned corn, drained
- 15 ounces tomato sauce
- 16 ounces salsa
- 32 ounces broth, chicken, beef, or vegetable
- 1 tablespoon taco seasoning
- 16 ounces 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 about 20 minutes (for white 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.
- To make this soup vegan, use vegetable broth only.
- 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.