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Beans and Rice Taco Soup Recipe

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4.2 from 83 reviews

This hearty Beans and Rice Taco Soup combines protein-packed beans, fluffy rice, and a medley of veggies in a flavorful tomato and salsa broth. It’s a comforting, easy-to-make dish perfect for weeknight dinners and customizable for vegan and spice preferences.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 15 ounces canned beans, drained and rinsed (black, kidney, or pinto beans recommended)
  • 1 cup uncooked white rice, rinsed
  • 15 ounces canned corn, drained (or substitute with frozen corn or mixed vegetables)
  • 15 ounces tomato sauce
  • 16 ounces salsa (choose mild or hot depending on preference)
  • 32 ounces broth (chicken, beef, or vegetable broth; use vegetable broth for vegan option)
  • 1 tablespoon taco seasoning
  • 16 ounces water

Instructions

  1. Combine Ingredients: In a 3-quart saucepan over medium-high heat, add the drained beans, rinsed rice, corn, tomato sauce, salsa, broth, taco seasoning, and water. Stir everything together thoroughly until evenly mixed.
  2. Bring to Simmer: Bring the mixture to a simmer on the stovetop. Once simmering, cover the pot and reduce the heat to low to maintain a gentle simmer.
  3. Cook the Rice: Allow the soup to cook for about 20 minutes if using white rice, or until the rice is tender and cooked through. If using instant rice, pasta, or other grains, follow package directions for cook times. Uncover occasionally to stir and prevent the rice from sticking to the bottom, stirring the pot twice during the cooking process.
  4. Final Stir and Serve: After the rice is cooked, give the soup a final stir. Adjust seasoning or salsa heat as desired before serving. Serve hot as a comforting meal.

Notes

  • Vegan variation: Use vegetable broth instead of chicken or beef broth.
  • Beans: Black, kidney, or pinto beans can be used according to preference.
  • Corn: Frozen corn or mixed vegetables can substitute canned corn.
  • Adjusting Heat: The type of salsa influences soup spiciness. For less heat, use mild salsa or reduce the amount of salsa added. Extra salsa can be served on the side for those wanting more spice.
  • Instant rice or pasta can be used instead of white rice; follow package instructions for cooking times.
  • Storage: Leftovers keep for 3-4 days refrigerated in an airtight container and can be reheated on the stovetop or microwave.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican-American
  • Diet: Vegan

Find it online: https://flavorhug.com/beans-and-rice-taco-soup-recipe/