Beans and Rice Taco Soup

If your weeknights are busy, noisy, and fueled by “What can I make right now with what’s already in my pantry?” — Beans and Rice Taco Soup is about to become your new best friend.

This Beans and Rice Taco Soup is warm, hearty, budget-friendly, and unbelievably easy. We’re talking one pot, 30 minutes, and mostly canned ingredients. Yet somehow, it still tastes like you simmered it all afternoon while sipping something fabulous. Magic? Nope. Just smart cooking.

As a chef, I love recipes that work with real life. This soup checks every box: comforting, filling, family-approved, and flexible enough for picky eaters and spice lovers at the same table.

Let’s get cozy.

Why You’ll Love This Beans and Rice Taco Soup

• One pot = fewer dishes (future-you says thank you)
• Pantry staples only — no last-minute grocery runs
• Ready in 30 minutes, even on chaotic nights
• Customizable heat level for the whole family
• Naturally hearty and satisfying thanks to beans and rice
• Vegan-friendly with one easy swap

This is the kind of recipe you make once… then memorize.

What Makes This Soup So Comforting?

This Beans and Rice Taco Soup is built on simple flavors that just work: tomato sauce, salsa, taco seasoning, and broth. As the rice cooks, it releases starch, naturally thickening the soup into something rich and spoon-hugging good.

Every bite delivers:

• Creamy beans
• Tender rice
• Sweet pops of corn
• Bold taco flavor

Your kitchen will smell like taco night met soup season and decided to move in together.

Ingredients You’ll Need

Everything here is shelf-stable or fridge-friendly — exactly how weeknight cooking should be.

Main Ingredients

• 15 oz canned beans, drained and rinsed
  (Black beans, kidney beans, or pinto beans all work)
• 1 cup uncooked white rice, rinsed
• 15 oz canned corn, drained
• 15 oz tomato sauce
• 16 oz salsa
  (Mild, medium, or spicy — your call!)
• 32 oz broth (chicken, beef, or vegetable)
• 1 tablespoon taco seasoning
• 16 oz water

That’s it. No chopping. No sautéing. No drama.

How to Make Beans and Rice Taco Soup (Step-by-Step)

This is one of those “dump, stir, simmer” recipes — and honestly, those are my favorites.

Step 1: Combine Everything

Place a large pot over medium-high heat. Add beans, rice, corn, tomato sauce, salsa, broth, taco seasoning, and water. Stir until everything is well combined.

Step 2: Simmer

Bring the soup to a gentle simmer. Cover the pot, reduce heat to low, and let it cook.

Step 3: Stir (Yes, This Matters!)

About twice during cooking, lift the lid and give the soup a good stir. This keeps the rice from sticking to the bottom and turning rebellious.

Step 4: Cook Until Tender

• White rice: about 20 minutes
• Instant rice or pasta: follow package directions and adjust liquid if needed

The soup is ready when the rice is tender and the broth is thick and cozy.

Step 5: Rest

Turn off the heat and let the soup rest for 5 minutes. This helps everything settle and thicken just a bit more.

Grab bowls. You’re done.

Chef Omar’s Cozy Cooking Tips

• Soup too thick? Add a splash of broth or water.
• Soup too thin? Let it simmer uncovered for a few extra minutes.
• Rice sticking? Stir gently but confidently — you’re in charge here.
• Feeding spice-sensitive folks? Use mild salsa, then pass extra salsa at the table for heat lovers.
• Meal prep win: This soup tastes even better the next day.

And remember — if your soup looks a little wild while cooking, don’t panic. It always calms down by the time it hits the bowl.

A Little Story from My Kitchen

This Beans and Rice Taco Soup became a staple after one of those “surprise company is coming” nights. I threw it together with pantry staples, crossed my fingers, and hoped for the best.

Not only did everyone go back for seconds — someone asked for the recipe before they finished eating. That’s when I knew this soup was special.

Now it’s my go-to when I want comfort without chaos.

Easy Variations to Try

Make It Vegan

Use vegetable broth instead of chicken or beef broth. That’s it.

Switch Up the Beans

Black beans, pinto beans, or kidney beans all shine here. Use what you have.

Corn Swaps

No canned corn? Frozen corn or mixed vegetables work beautifully.

Grain Alternatives

You can replace regular rice with:

• Instant rice
• Small pasta
• Quinoa

Just adjust cooking time and liquid based on package directions.

FAQs About Beans and Rice Taco Soup

Nutrition Snapshot (Per Serving)

• Calories: 324
• Carbohydrates: 67g
• Protein: 11g
• Fat: 2g
• Fiber: 8g

Hearty, filling, and feel-good comfort in a bowl.

Let’s Make Dinner Easier (and Cozier)

This Beans and Rice Taco Soup is proof that simple ingredients can create big comfort. It’s fast, flexible, and exactly what busy nights need — a warm bowl of “I’ve got this.”

So grab that pot, raid your pantry, and let Beans and Rice Taco Soup bring a little calm (and a lot of flavor) to your table tonight.

If you try this recipe, I’d love to hear how you made it your own!

Cozy Dinners to Try Next

If this Beans and Rice Taco Soup hit the spot, there are plenty more cozy, bean-filled meals waiting to warm your table. These recipes carry the same comforting vibes, bold flavors, and easy prep—perfect for busy nights when you still want something satisfying and homemade.

• [Black Beans and Rice](https://pulserecipes.com/black-beans-and-rice/) for a timeless, no-fuss classic that delivers big comfort with simple pantry ingredients.
• [Fast Black Bean and Corn Skillet](https://pulserecipes.com/fast-black-bean-and-corn-skillet/) when you want those Tex-Mex flavors in a speedy, one-pan dinner.
• [Decadent Lentil Tortilla Soup](https://pulserecipes.com/decadent-lentil-tortilla-soup/) if you’re craving another cozy soup with bold spices and hearty plant-based goodness.
• [Easy Black Bean Tacos](https://pulserecipes.com/easy-black-bean-tacos/) for a fun, hands-on meal that pairs perfectly with leftover soup or a busy taco night.
• [Beans and Rice Taco Soup from The Toasty Kitchen](https://thetoastykitchen.com/beans-and-rice-taco-soup/) for a comforting alternative take that’s great for inspiration and flavor comparison.

Each of these dishes keeps that same warm, nourishing spirit going—because once soup season starts, there’s no reason to stop at just one bowl.

Beans and Rice Taco Soup

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• Author: Omar
• Total Time: 25 minutes
• Yield: 5 servings 1x
• Diet: Vegetarian

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Description

Beans and Rice Taco Soup is a cozy, one-pot dinner made in just 30 minutes using simple pantry staples. This hearty soup is packed with beans, rice, corn, salsa, and bold taco seasoning—perfect for busy weeknights and family meals.

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Ingredients

Scale 1x2x3x

• 15 oz canned beans, drained and rinsed

• 1 cup uncooked white rice, rinsed

• 15 oz canned corn, drained

• 15 oz tomato sauce

• 16 oz salsa

• 32 oz broth (chicken, beef, or vegetable)

• 1 tablespoon taco seasoning

• 16 oz water

Cook Mode Prevent your screen from going dark

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Instructions

1. In a large pot over medium-high heat, add the beans, rice, corn, tomato sauce, salsa, broth, taco seasoning, and water. Stir until well combined.

2. Bring the soup to a gentle simmer, then cover and reduce the heat to low.

3. Cook for about 20 minutes, stirring twice during cooking to prevent the rice from sticking to the bottom of the pot.

4. Once the rice is tender and the soup has thickened, remove from heat.

5. Let the soup rest for 5 minutes before serving.

Notes

Vegan option: Use vegetable broth to keep the soup fully plant-based.

Beans: Black, pinto, or kidney beans all work well.

Corn: Frozen corn or mixed vegetables can be substituted.

Heat level: Choose mild or medium salsa based on preference; extra salsa can be added to individual bowls.

Rice swaps: Instant rice or small pasta may be used—adjust cooking time and liquid according to package directions.

Storage: Leftovers keep well in the refrigerator for 3–4 days.

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: One-Pot, Stovetop
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 1 bowl
• Calories: 324
• Sugar: 10 g
• Sodium: 2215 mg
• Fat: 2 g
• Saturated Fat: 1 g
• Unsaturated Fat: 1 g
• Trans Fat: 0 g
• Carbohydrates: 67 g
• Fiber: 8 g
• Protein: 11 g
• Cholesterol: 0 mg