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.