There’s something deeply comforting about a bowl of soup that’s hearty, colorful, and bursting with flavor. Beans and Rice Taco Soup is that kind of meal — warm, satisfying, and wonderfully simple to make. It takes all the bold, zesty flavors you love in a taco and turns them into a spoon-worthy delight.
What makes this recipe special is how budget-friendly and versatile it is. With pantry staples like beans, rice, salsa, and tomato sauce, you can whip up a big pot of this cozy soup any night of the week. It’s the perfect dish for when you’re craving Mexican-inspired comfort food but want something easy, filling, and family-friendly.
Whether you top it with cheese, a dollop of sour cream, or a handful of tortilla chips, each bowl feels like a warm hug on a busy day. Let’s dive into how to make this simple yet incredibly flavorful Beans and Rice Taco Soup that’s destined to become a staple at your table.
Recipe Overview
Beans and Rice Taco Soup is a hearty, one-pot meal combining the richness of tomato sauce and salsa with the comfort of rice, beans, and corn. Lightly spiced with taco seasoning and simmered in flavorful broth, this soup is perfect for chilly evenings, quick lunches, or make-ahead meal prep.
It’s fully customizable — choose your preferred broth, spice level, or add proteins like shredded chicken or ground turkey. One pot, 30 minutes, endless comfort!
Ingredients & Instructions
Here’s what you’ll need to create this flavorful soup:
Ingredients
- 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 spicy depending on your taste)
- 32 ounces broth (chicken, beef, or vegetable)
- 1 tablespoon taco seasoning
- 16 ounces water
Instructions
1. Combine Ingredients
In a large pot over medium-high heat, combine the beans, rice, corn, tomato sauce, salsa, broth, taco seasoning, and water. Stir everything together to blend the flavors evenly.
Tip: If you like your soup extra hearty, use less water or add a bit more rice for a thicker consistency.
2. Simmer Gently
Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low. This slow simmering process allows the rice to absorb the flavors of the broth and seasonings.
3. Cook Until Tender
Let the soup cook for about 20 minutes, or until the rice is fully tender and the soup has thickened slightly. Stir it once or twice during cooking to prevent the rice from sticking to the bottom.
Pro Tip: Use a heavy-bottomed pot to distribute heat evenly and avoid burning the rice.
4. Stir and Serve
Once cooked, uncover the pot and give it a final stir. Taste and adjust seasoning if needed — you can add a pinch more taco seasoning, salt, or pepper depending on your preference.
Serve hot, topped with your favorite garnishes like shredded cheese, diced avocado, cilantro, or crushed tortilla chips.
Cooking Tips & Variations
1. Add Protein
For extra heartiness, stir in shredded rotisserie chicken, cooked ground beef, or turkey after the soup is done simmering.
2. Spice It Up
Love heat? Add a pinch of red pepper flakes, chopped jalapeños, or a dash of hot sauce to the pot for a fiery twist.
3. Make It Creamy
For a creamier version, stir in a splash of heavy cream, sour cream, or coconut milk before serving.
4. Go Vegetarian or Vegan
Use vegetable broth and your favorite plant-based toppings. This soup is already vegan-friendly if made without dairy.
5. Switch Up the Beans
Mix and match beans for texture and flavor variety — black beans, pinto beans, or kidney beans all work beautifully.
6. Try Brown Rice or Quinoa
Swap white rice for brown rice or quinoa for added nutrition and a nuttier taste. Just adjust the simmering time since brown rice takes longer to cook.
Storage & Serving Suggestions
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: This soup freezes perfectly! Cool completely, portion into freezer-safe containers, and freeze for up to 3 months.
- Reheat: Rewarm on the stove over medium heat, adding a splash of broth or water if the soup thickens too much.
Serving Ideas
Serve your Beans and Rice Taco Soup with:
- Warm flour or corn tortillas
- A side of guacamole or pico de gallo
- A sprinkle of shredded cheese and green onions
- Crunchy tortilla chips for dipping
This soup makes a complete meal on its own but also pairs beautifully with quesadillas, enchiladas, or a fresh side salad.
Beans and Rice Taco Soup is proof that you don’t need complicated ingredients to create something delicious. It’s hearty, comforting, and packed with Mexican-inspired flavors that make every spoonful satisfying.
Perfect for busy weeknights or lazy weekends, this one-pot recipe saves time while delivering big on taste. Plus, it’s endlessly flexible — make it spicy, mild, meaty, or vegan depending on your mood.
Once you try it, it’ll become one of those go-to recipes you turn to whenever you want something quick, cozy, and full of flavor. Grab your ladle and get ready to serve up pure comfort in a bowl.
FAQs
1. Can I use brown rice instead of white rice?
Yes! Brown rice works great but may take 10–15 minutes longer to cook.
2. Can I make this soup in a slow cooker?
Absolutely. Combine all ingredients in a slow cooker and cook on low for 3–4 hours or high for 1½–2 hours until the rice is tender.
3. What beans work best?
Black beans, pinto beans, or kidney beans all taste delicious — or use a mix for more texture.
4. Can I add meat to this recipe?
Yes, cooked ground beef, turkey, or shredded chicken are great additions for extra protein.
5. How can I thicken the soup?
Let it simmer uncovered for a few extra minutes or add a handful of shredded cheese for a creamy finish.
This Beans and Rice Taco Soup is a hearty one-pot meal loaded with beans, rice, corn, and zesty taco flavor. Easy, filling, and perfect for weeknight dinners!
