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.
Ingredients
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
Instructions
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.
Bring the soup to a gentle simmer, then cover and reduce the heat to low.
Cook for about 20 minutes, stirring twice during cooking to prevent the rice from sticking to the bottom of the pot.
Once the rice is tender and the soup has thickened, remove from heat.
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