Beans & Rice Taco Soup
A hearty and flavorful taco soup made with beans, rice, and spices. Perfect for quick weeknight meals.
Equipment
- Large pot For cooking the soup.
Ingredients
Main 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!
Notes
For added flavor, consider topping with fresh cilantro, avocado slices, or a dollop of sour cream.