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Beans and Rice Taco Soup

Hearty Beans and Rice Taco Soup in Just 30 Minutes!

This quick and easy Beans and Rice Taco Soup features bold flavors and comes together in just 30 minutes, making it perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 can Canned Beans black, kidney, or pinto based on preference
  • 1 cup Uncooked White Rice rinsed
  • 1 can Canned Corn or frozen corn
  • 1 cup Tomato Sauce can substitute with any canned tomato variant
  • 1 cup Salsa adjust heat according to preference
For Cooking
  • 4 cups Broth chicken, beef, or vegetable
  • 2 tablespoons Taco Seasoning adjust to taste
  • 1 cup Water additional as needed for consistency

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large pot over medium-high heat, combine the canned beans, uncooked white rice, drained corn, tomato sauce, salsa, broth, taco seasoning, and enough water to achieve your desired consistency.
  2. Bring the mixture to a lively simmer, which should take about 5 minutes, stirring occasionally.
  3. Reduce the heat to low, cover the pot, and allow the soup to cook for approximately 20 minutes, stirring occasionally.
  4. Once the rice is fully cooked, give the soup a taste and adjust the seasoning as needed.
  5. Ladle the soup into bowls and serve warm alongside crusty sourdough or your favorite toppings.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 60gProtein: 15gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 800mgPotassium: 500mgFiber: 10gSugar: 5gVitamin A: 15IUVitamin C: 10mgCalcium: 4mgIron: 15mg

Notes

Customize with additional vegetables or proteins, and be sure to rinse the rice beforehand for optimal texture.

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