There’s something undeniably comforting about a steaming bowl of soup, especially when it’s packed with flavor and made with pantry staples. Beans and Rice Taco Soup is one of those dishes that feels like a warm hug in a bowl—rich, filling, and bursting with Tex-Mex flair. It’s an ideal go-to recipe for busy weeknights, lazy weekends, or anytime you crave something wholesome yet satisfying.
What makes this soup so wonderful is its simplicity. With basic ingredients like beans, rice, corn, tomato sauce, and salsa, you can create a meal that tastes like it’s been simmering all day, even though it takes less than 30 minutes. It’s affordable, customizable, and perfect for feeding a crowd or meal-prepping for the week ahead. Plus, it’s naturally vegetarian-friendly (or easily adaptable for meat lovers) and can be made gluten-free.
Let’s dive into how to make this delicious, nourishing Beans and Rice Taco Soup that will soon become a household favorite.
Recipe Overview
Beans and Rice Taco Soup blends the comfort of rice and beans with the zest of taco seasoning and salsa. This one-pot dish delivers a bold southwestern kick in every spoonful. The rice adds heartiness, while the beans and corn create texture and balance. Whether you’re serving it with tortilla chips, avocado slices, or a sprinkle of cheese, this soup brings the fiesta straight to your table.
Ingredients & Instructions
Ingredients You’ll Need
- 15 ounces canned beans, drained and rinsed (use black beans, pinto beans, or a mix)
- 1 cup uncooked white rice, rinsed (or use brown rice for a nuttier flavor)
- 15 ounces canned corn, drained
- 15 ounces tomato sauce
- 16 ounces salsa (choose mild, medium, or hot depending on your spice level)
- 32 ounces broth (chicken, beef, or vegetable)
- 1 tablespoon taco seasoning (store-bought or homemade)
- 16 ounces water
Step-by-Step Instructions
1. Combine Ingredients
In a large pot or Dutch oven, combine the beans, rice, corn, tomato sauce, salsa, broth, taco seasoning, and water. Give everything a good stir so the ingredients are evenly mixed and the flavors can start melding together.
Tip: If you want a thicker soup, use less water—about 8 ounces instead of 16.
2. Simmer and Cook
Bring the mixture to a gentle simmer over medium-high heat, then cover the pot and reduce the heat to low. Let it cook for 20 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
You’ll notice the soup thickening as the rice absorbs the broth and tomato base, creating that signature hearty texture.
3. Stir and Serve
After 20 minutes, remove the lid and give the soup a final stir. Check that the rice is fully cooked—tender but not mushy. Taste and adjust seasonings if needed (a little salt, pepper, or extra taco seasoning can boost the flavor).
Ladle the soup into bowls and serve it hot.
Optional Garnishes
- Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- Sliced avocado or guacamole
- Fresh cilantro or green onions
- Tortilla chips or crispy strips for crunch
- Sour cream or Greek yogurt for creaminess
These toppings take the soup from good to unforgettable!
Cooking Tips & Variations
1. Make It Protein-Packed
If you’d like to add meat, brown 1 pound of ground beef, turkey, or chicken in the pot before adding the other ingredients. Drain excess fat, then continue with the recipe.
2. Adjust the Spice
Prefer it milder? Use a mild salsa and half the taco seasoning. Want more heat? Add a few dashes of hot sauce or diced jalapeños for an extra kick.
3. Use Different Beans
Black beans, kidney beans, or pinto beans all work beautifully here. You can even mix a few for a colorful, nutrient-packed soup.
4. Try Brown Rice or Quinoa
For a heartier and more fiber-rich version, swap white rice for brown rice or quinoa. Note that brown rice will need extra cooking time—about 10–15 more minutes—and possibly a bit more broth.
5. Make It Creamy
For a creamy variation, stir in ½ cup of sour cream, cream cheese, or coconut milk at the end of cooking. It gives the soup a rich, velvety finish.
6. Slow Cooker Option
Combine all ingredients in a slow cooker and cook on low for 4–5 hours or high for 2–3 hours. This is great for hands-off cooking and busy schedules.
Storage & Serving Suggestions
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months in single-serving containers. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm on the stovetop over low heat, adding a splash of broth or water to loosen if the soup has thickened.
Serving Ideas
This soup is filling enough to stand alone but pairs wonderfully with:
- Warm tortillas or cornbread
- Fresh green salad
- Cheesy quesadillas
- Avocado toast or guacamole and chips
It’s also a great party dish—serve it buffet-style with a “taco bar” of toppings for guests to customize their bowls.
Beans and Rice Taco Soup is proof that simple ingredients can create extraordinary flavor. Every spoonful is loaded with texture—tender rice, creamy beans, crisp corn, and the bold zest of taco seasoning. It’s a dish that’s as easy to make as it is to love.
Whether you’re cooking for your family, meal-prepping for the week, or just craving a cozy dinner, this soup delivers warmth, flavor, and satisfaction. Make it once, and it might just become your go-to comfort soup for all seasons.
FAQs
1. Can I use cooked rice instead of uncooked?
Yes! If using cooked rice, reduce the cooking time to 10 minutes and cut back on the broth slightly to prevent it from becoming too thick.
2. Is this soup vegan?
Yes—simply use vegetable broth instead of chicken or beef broth.
3. Can I make this soup spicy?
Absolutely! Add chili flakes, hot salsa, or a pinch of cayenne for extra heat.
4. How can I thicken the soup?
Let it simmer uncovered for a few extra minutes, or stir in a small spoonful of tomato paste.
5. What can I serve with it?
Tortilla chips, shredded cheese, and a dollop of sour cream make perfect companions.
Beans and Rice Taco Soup is a quick, one-pot comfort meal packed with beans, rice, corn, and bold Tex-Mex flavors. Hearty, budget-friendly, and ready in 30 minutes!
