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 Time 20

Resting Time 5

Total Time 25

Servings servings

Author Heather

Ingredients

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

Instructions

In a pot over medium-high heat, add beans, rice, corn, tomato sauce, salsa, broth, taco seasoning, and water, stirring until combined. Bring to a simmer, 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.

Video

Notes

Vegan variation: To make this soup vegan, use vegetable broth.
Beans: Black, kidney, or pinto beans can be used in this recipe.
Corn: Canned corn can be substituted with frozen corn or mixed vegetables.
Adjusting the heat: 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.
Can I use instant rice or pasta? Regular rice can be substituted with instant rice or pasta if desired. Please consult package directions for cook times and adjust accordingly.
Storage: Leftovers will keep for 3-4 days in the refrigerator.

Nutrition