Few dishes capture the cozy essence of comfort food quite like a warm bowl of Beans and Rice Taco Soup. It’s hearty, flavorful, and unbelievably easy to make—all in one pot! Imagine the taste of your favorite taco night, but in a spoonful of satisfying soup that’s bursting with beans, rice, salsa, and a touch of spice.
This recipe is perfect for busy weeknights, lazy weekends, or when you’re craving something comforting without spending hours in the kitchen. With minimal prep and ingredients you likely already have in your pantry, this taco soup comes together effortlessly. Whether you serve it with tortilla chips, a sprinkle of cheese, or a dollop of sour cream, it’s the kind of dish that brings everyone to the table with a smile.
Recipe Overview
Beans and Rice Taco Soup is a quick, flavorful, and filling meal that combines simple pantry staples into a hearty, taco-inspired soup. It’s loaded with protein-rich beans, tender rice, and sweet corn simmered in a zesty tomato and salsa broth. The result? A comforting, crowd-pleasing dish that’s both budget-friendly and deliciously satisfying.
Ingredients & Instructions
Ingredients You’ll Need
- 15 ounces canned beans, drained and rinsed (use black beans, kidney beans, or pinto beans)
- 1 cup uncooked white rice, rinsed
- 15 ounces canned corn, drained
- 15 ounces tomato sauce
- 16 ounces salsa (mild, medium, or hot—your choice)
- 32 ounces broth (chicken, beef, or vegetable)
- 1 tablespoon taco seasoning
- 16 ounces water
Step-by-Step Instructions
1. Combine Everything in One Pot
In a large soup pot or Dutch oven, add the beans, rice, corn, tomato sauce, salsa, broth, taco seasoning, and water. Stir everything together until well combined.
Tip: For extra flavor, sauté diced onions and garlic in a little oil before adding the other ingredients.
2. Bring to a Simmer
Set the pot over medium-high heat and bring the mixture to a simmer. Once it starts bubbling, cover the pot and reduce the heat to low.
3. Let It Cook
Cook for about 20 minutes, or until the rice is tender and has absorbed most of the broth’s flavor.
Tip: Stir the soup a couple of times during cooking to prevent the rice from sticking to the bottom of the pot.
4. Serve & Enjoy
Once done, uncover the pot, give it a good stir, and taste to adjust seasonings if needed. Ladle the soup into bowls and serve hot with your favorite toppings.
Optional Toppings
- Shredded cheddar or Mexican-blend cheese
- Sliced avocado or guacamole
- Sour cream or Greek yogurt
- Fresh cilantro
- Crushed tortilla chips or strips
- A squeeze of lime for brightness
Each topping adds its own flair—make it as simple or as loaded as you like!
Cooking Tips & Variations
This Beans and Rice Taco Soup is wonderfully flexible. Try these variations to make it your own:
1. Make It Meaty
Add 1 pound of cooked ground beef, turkey, or shredded chicken before simmering for a heartier version.
2. Use Brown Rice or Quinoa
Swap the white rice for brown rice or quinoa for a wholesome twist. Just note that brown rice takes longer to cook (add 10–15 minutes).
3. Adjust the Spice Level
Use mild salsa for a kid-friendly version or spicy salsa for extra heat. You can also add chili flakes or hot sauce if you like a bolder kick.
4. Add More Veggies
Stir in diced bell peppers, zucchini, or spinach for added nutrition and texture.
5. Make It Creamy
For a richer texture, stir in ½ cup of heavy cream, coconut milk, or cream cheese after cooking.
Storage & Serving Suggestions
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm on the stovetop or microwave, adding a splash of broth or water to loosen the texture if it thickens.
Serving Ideas
Pair your soup with:
- Warm cornbread or cheese quesadillas
- Tortilla chips and salsa on the side
- Fresh salad with lime dressing for a refreshing balance
This soup is hearty enough to stand alone, but sides make it feel like a complete meal.
Warm, filling, and full of bold taco flavor, Beans and Rice Taco Soup is the kind of recipe you’ll want to keep in regular rotation. It’s easy to make, budget-friendly, and customizable to suit any taste or dietary need. Whether you’re cooking for family, friends, or just yourself, this dish delivers big on comfort and satisfaction every time.
So grab a spoon, gather your favorite toppings, and dive into a bowl of this cozy, flavor-packed taco soup—it’s like a fiesta in a pot!
FAQs
1. Can I use leftover rice instead of uncooked rice?
Yes! Add 2 cups of cooked rice during the last 5 minutes of simmering so it doesn’t overcook.
2. What kind of beans work best?
Black beans, pinto beans, or kidney beans all work beautifully—use whatever you have on hand.
3. Can I make this in a slow cooker?
Yes! Combine all ingredients and cook on low for 3–4 hours or high for 1–2 hours, stirring occasionally.
4. How can I thicken the soup?
Let it simmer uncovered for a few minutes or mash some of the beans to create a thicker texture.
5. What toppings go best?
Cheese, avocado, sour cream, and tortilla chips add the perfect finishing touch.
Beans and Rice Taco Soup is a hearty, one-pot meal loaded with beans, rice, salsa, and zesty taco flavors. Quick, budget-friendly, and full of comforting goodness!