Beans & Rice Taco Soup: The Ultimate Taco Soup Recipe

Name: Beans & Rice Taco Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 15 ounces canned beans (drained and rinsed); 1 cup uncooked white rice (rinsed); 15 ounces canned corn (drained); 15 ounces tomato sauce; 16 ounces salsa; 32 ounces broth ((chicken, beef, or vegetable)); 1 tablespoon taco seasoning; 16 ounces water

Introduction to Beans & Rice Taco Soup

This Beans & Rice Taco Soup is a delicious and comforting dish that’s perfect for weeknight dinners or anytime you’re craving something hearty. With its blend of beans, rice, and spices, this soup offers a delightful taste of Mexican cuisine right in your own home. It’s simple to prepare, making it an excellent recipe for cooks of all skill levels, especially those aged 65 and up who appreciate straightforward cooking methods.

A Personal Story Behind My Beans & Rice Taco Soup Journey

Growing up, my family often enjoyed hearty soups during the colder months. I remember my grandmother making a version of this taco soup, filled with beans and spices that warmed us from the inside out. It became a staple in our household, bringing everyone together around the dinner table. Now, I love to share this recipe, keeping the tradition alive and creating new memories with my loved ones.

What Makes This Beans & Rice Taco Soup Recipe Special?

What sets this Beans & Rice Taco Soup apart is its simplicity and the depth of flavor created by the combination of ingredients. The use of canned beans and corn makes it incredibly easy to throw together, while the taco seasoning adds a zesty kick that elevates the dish. Plus, it’s versatile! You can customize it with your favorite toppings, making it a crowd-pleaser for any occasion.

The Full Beans & Rice Taco Soup Recipe

Ingredients

15 ounces canned beans, drained and rinsed
1 cup uncooked white rice, rinsed
15 ounces canned corn, drained
15 ounces tomato sauce
16 ounces salsa
32 ounces broth (chicken, beef, or vegetable)
1 tablespoon taco seasoning
16 ounces water

Instructions

In a pot over medium-high heat, combine the beans, rice, corn, tomato sauce, salsa, broth, taco seasoning, and water. Stir well to mix all ingredients thoroughly.
Bring the mixture to a simmer, then cover the pot and reduce the heat to low. This helps to cook the rice evenly without burning.

Cook for approximately 20 minutes if using white rice, or follow package directions for instant rice or other grains until fully cooked. Remember to check the rice and stir the pot twice during cooking to prevent sticking.
Once cooked, serve hot and enjoy the warmth of this hearty soup!

Serving Suggestions and Variations for Beans & Rice Taco Soup

This soup is delightful on its own, but you can elevate it even further with various toppings. Consider adding fresh cilantro, sliced avocado, or a dollop of sour cream to enhance the flavors. You can also serve it with tortilla chips for an extra crunch, or alongside a fresh green salad for a complete meal. Feel free to experiment with different types of beans or add vegetables for additional nutrients and flavor.

Frequently Asked Questions About Beans & Rice Taco Soup

Can I make this soup in advance?
Yes! This soup can be made ahead of time and stored in the refrigerator for up to three days. Just reheat it on the stove before serving.

Is this soup gluten-free?
Yes! The ingredients used in this recipe are gluten-free, making it suitable for those with gluten sensitivities.

Can I use brown rice instead of white rice?
Absolutely! If you prefer brown rice, just be aware that the cooking time will be longer, approximately 40-45 minutes. Make sure to check the rice for doneness before serving.

What can I do with leftovers?
Leftovers can be stored in an airtight container in the fridge or frozen for later use. This soup reheats beautifully, making it a convenient option for busy days.

Recipe Stats

Prep Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes
Calories per Serving: 250
Servings: 6