As the sun sets and the cool evening air settles in, there’s nothing more inviting than the warm, spicy aroma of a pot simmering on the stove. That’s how I found myself creating this comforting Beans and Rice Taco Soup one particularly busy weeknight. Ransacking my pantry for quick ingredients, I was thrilled to discover how versatile this dish could be. In just 30 minutes, I had transformed a few cans of beans and a packet of taco seasoning into a flavorful one-pot meal.
What I love most about this soup is its flexibility—you can mix and match ingredients based on what you have on hand or tailor it to your family’s tastes. Whether you’re a vegan looking for a wholesome option or just someone craving a hearty dinner that doesn’t come from a drive-thru, this recipe is a lifesaver. The comforting textures of black beans and corn, combined with the zesty kick of salsa and the warmth of tomatoes, create a satisfying symphony of flavors. Ready to bring some coziness to your kitchen? Let’s dive into this delightful recipe!
Why is Beans and Rice Taco Soup Perfect?
Quick and Easy: Within just 30 minutes, this savory soup whips up as a one-pot wonder—perfect for those busy weeknights!
Flavorful: The hearty blend of black beans, corn, and zesty salsa delivers a comforting kick that excites your taste buds.
Versatile: Customize with any beans on hand or add extra veggies for added nutrition, making it adaptable to your pantry.
Vegan-Friendly: With simple swaps, like vegetable broth, this recipe caters to vegan diets while still packing a flavorful punch.
Crowd-Pleaser: Its satisfying texture and bold flavors make it a hit for family dinners or casual gatherings!
Beans and Rice Taco Soup Ingredients
For the Base
- Canned beans – A wonderful source of protein and fiber; can substitute with black, kidney, or pinto beans for variety.
- Uncooked white rice – This ingredient provides bulk and texture; rinse before adding to remove excess starch, or replace with instant rice or quinoa if you prefer.
- Canned corn – Adds a touch of sweetness and texture; feel free to use frozen corn as a substitute.
- Tomato sauce – Serves as the soup’s base, adding acidity and depth; can be swapped with tomato puree or passata for a different flavor profile.
- Salsa – Infuses the dish with flavor and a kick of heat; choose your preferred spice level or experiment with salsa verde for a fun twist.
For the Broth
- Broth (chicken, beef, or vegetable) – Essential liquid for cooking that enhances the soup’s flavor; opt for vegetable broth to keep it vegan-friendly.
- Water – Adjusts the consistency of the soup; you can omit or reduce it if you prefer a thicker Tacos Soup.
For Spice and Seasoning
- Taco seasoning – This is key for flavor enhancement; adjust based on your heat preference or swap for a homemade spice mix for more control.
How to Make Beans and Rice Taco Soup
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Combine Ingredients: In a pot over medium-high heat, mix together the drained beans, rinsed rice, drained corn, tomato sauce, salsa, broth, taco seasoning, and water. Stir well until everything is thoroughly combined.
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Bring to a Simmer: Raise the heat to bring the mixture to a simmer. Once bubbling, cover the pot and reduce the heat to low.
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Cook: Allow the soup to cook for approximately 20 minutes, stirring occasionally to prevent the rice from sticking. Look for the rice to be fully cooked and tender.
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Adjust Consistency: After cooking, check the soup’s consistency. If you prefer a thicker soup, you can reduce the water; for a thinner texture, add more water or broth as needed before serving.
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Serve: Once everything is heated through and the flavors melded, ladle the soup into bowls.
Optional: Top with fresh parsley or crushed tortilla chips for extra flavor and crunch.
Exact quantities are listed in the recipe card below.
What to Serve with Beans and Rice Taco Soup?
Transform your cozy evening into a delightful dining experience with the perfect sides that complement this comforting bowl of goodness.
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Crusty Sourdough Bread: The crunchy exterior and soft interior make for a perfect partner to soak up the soup’s richness.
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Grilled Cheese Quesadillas: A melty, gooey quesadilla adds a satisfying crunch and complements the soup’s flavors beautifully.
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Avocado Slices: Creamy avocado provides a luscious contrast, balancing the spices in the soup while adding a fresh touch.
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Fresh Cilantro Salad: A zesty Cilantro salad with lime juice can lighten the meal, offering a flavorful counterpoint to the hearty soup.
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Cornbread Muffins: Soft, slightly sweet muffins invite you to dip them into the soup while enhancing the overall comfort food experience.
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Tortilla Chips: Crunchy and salty, they make for a fun textural element—perfect for scooping up each delicious spoonful.
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Spicy Pickled Jalapeños: If you appreciate a bit of heat, these will amplify the soup’s flavors and provide an exciting kick.
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Sweet Iced Tea: A refreshing drink, sweetened iced tea pairs wonderfully with the spices, creating a well-rounded meal experience.
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Chocolate Brownies: For dessert, these rich, fudgy treats can provide a sweet finish to balance the savory soup.
Expert Tips for Beans and Rice Taco Soup
• Choose the Right Beans: Opt for your favorites—black, kidney, or pinto. Avoid overly mushy beans by rinsing and draining canned varieties before use.
• Rinse the Rice: Rinsing uncooked white rice can prevent the soup from becoming gummy. This simple step enhances the texture of your Beans and Rice Taco Soup.
• Spice it Up: Don’t be afraid to customize the taco seasoning. Start with a little and add more according to your taste preference to ensure the flavors shine.
• Adjust Consistency: If you find your soup too thick after cooking, incorporate a bit more broth or water for a desired consistency.
• Leftover Storage: Leftover soup can thicken in the fridge; remember to add additional liquid when reheating to keep it soup-like and flavorful.
Make Ahead Options
These Beans and Rice Taco Soup is perfect for meal prep enthusiasts! You can chop and combine all the ingredients (canned beans, corn, tomato sauce, salsa, and taco seasoning) up to 24 hours in advance and store them in an airtight container in the refrigerator. Just remember to wash the rice and keep it separate until you’re ready to cook to maintain its quality. When you’re ready to enjoy your soup, simply add the prepped ingredients to your pot, add broth and water, and cook for approximately 20 minutes until heated thoroughly. This approach not only saves time on busy evenings but ensures you still enjoy a delicious, warm meal!
Storage Tips for Beans and Rice Taco Soup
• Fridge: Store leftovers in an airtight container for up to 3–4 days. Reheat gently on the stove, adding a splash of water or broth if it thickens.
• Freezer: For longer storage, freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating to enjoy your Beans and Rice Taco Soup.
• Reheating: Heat on medium-low in a pot, stirring occasionally to prevent sticking. Add extra broth or water for a smoother consistency.
• Avoid Freezing with Rice: If you expect to keep leftovers for a long time, consider freezing the soup without rice to maintain texture. Add freshly cooked rice when reheating.
Beans and Rice Taco Soup Variations
Feel free to play around with these ideas to suit your taste buds and pantry supplies!
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Veggie Boost: Add chopped spinach or kale during the last few minutes of cooking for a nourishing green addition. It gently wilts, adding flavor without overpowering the soup!
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Meat Lovers: Toss in leftover shredded chicken or ground beef for extra protein. This will create a heartier meal that pleases even the hungriest family members.
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Heat It Up: If you enjoy a spicy kick, incorporate chopped jalapeños or a dash of cayenne pepper. A little heat can elevate the entire dish!
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Creamy Twist: For a rich, creamy texture, stir in a dollop of sour cream or Greek yogurt just before serving. It creates an irresistible contrast with the spices.
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Quinoa Swap: Replace white rice with quinoa for an added protein boost. Quinoa cooks faster and adds a delightful nutty flavor to the soup.
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Herb Infusion: Get fresh by adding cilantro or parsley before serving. These herbs enhance the overall flavor and provide a refreshing finish.
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Different Beans: Experiment with chickpeas or lentils instead of traditional beans for a unique taste. Each variety offers its own flair and textures to the dish.
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Salsa Variation: Switch up the flavor profile by using salsa verde instead of regular salsa, adding a delicious twist to the soup’s flavor. This will bring a tangy, fresh flavor to your bowl!
Beans and Rice Taco Soup Recipe FAQs
How do I choose the right beans for this recipe?
Absolutely! You can use canned black, kidney, or pinto beans. Make sure to rinse and drain them before adding to the soup to avoid excess sodium and prevent them from becoming mushy in texture.
How should I store leftovers of the Beans and Rice Taco Soup?
Store any leftovers in a tightly sealed container in the refrigerator for up to 3–4 days. When reheating, simply warm it gently on the stove, adding a splash of water or broth to restore its original consistency.
Can I freeze Beans and Rice Taco Soup?
Yes, you can freeze the soup for up to 3 months! I recommend portioning it into airtight containers or freezer bags. However, to maintain texture, it’s best to freeze the soup without rice; just add freshly cooked rice when you reheat it.
What should I do if my soup is too thick?
If your soup turns out thicker than expected, no worries! Just add a bit more broth or water to achieve your desired consistency. Stir it in gently while reheating, and it will come together beautifully.
Are there any dietary considerations I should keep in mind?
Very! This recipe is naturally vegan if you use vegetable broth instead of chicken or beef broth. Always check your canned ingredients for potential allergens, like gluten or preservatives, to ensure they fit your dietary needs.
What can I do with leftover ingredients?
If you find leftover canned beans, corn, or salsa, consider using them in salads, burritos, or as fillings for omelets. The more, the merrier—you can always mix and match to create delicious new meals!
Savory Beans and Rice Taco Soup Ready in 30 Minutes!
Ingredients
Equipment
Method
- In a pot over medium-high heat, mix together the drained beans, rinsed rice, drained corn, tomato sauce, salsa, broth, taco seasoning, and water. Stir well until everything is thoroughly combined.
- Raise the heat to bring the mixture to a simmer. Once bubbling, cover the pot and reduce the heat to low.
- Allow the soup to cook for approximately 20 minutes, stirring occasionally to prevent the rice from sticking. Look for the rice to be fully cooked and tender.
- After cooking, check the soup's consistency. If you prefer a thicker soup, reduce the water; for a thinner texture, add more water or broth as needed before serving.
- Once everything is heated through and the flavors melded, ladle the soup into bowls.