Description
Beans and rice taco soup is a delightful and filling meal that can be prepared in just 30 minutes, making it perfect for busy weeknights or cozy gatherings. This one-pot wonder combines the rich flavors of spicy salsa, hearty black beans, sweet corn, and tender rice into a comforting bowl that warms the soul. With minimal cleanup required and all ingredients being shelf-stable, this recipe is not only quick but also budget-friendly. Customize your soup with toppings like creamy avocado or zesty cilantro for an extra burst of flavor. Enjoy this nutritious dish that’s high in fiber and protein, proving that healthy meals can be both easy and delicious.
Ingredients
Scale
- 15 ounces canned black beans (drained and rinsed)
- 15 ounces canned corn (drained)
- 15 ounces tomato sauce
- 16 ounces salsa
- 1 cup uncooked white rice (rinsed)
- 32 ounces broth (chicken, beef, or vegetable)
- 1 tablespoon taco seasoning
- 16 ounces water
Instructions
- In a large pot over medium-high heat, combine drained black beans, rinsed white rice, drained corn, tomato sauce, salsa, broth, taco seasoning, and water.
- Stir well to combine and bring to a simmer.
- Cover the pot with a lid, reduce heat to low, and let it cook for about 20 minutes until the rice is fully cooked. Stir occasionally to prevent sticking.
- Once cooked, serve hot with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: One-Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 270
- Sugar: 5g
- Sodium: 680mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg