This Beans and Rice Taco Soup is a warm hug in a bowl! Packed with beans, rice, spicy tomatoes, and tasty seasonings, it’s both filling and yummy.
You can have it on busy days or cozy nights! I love topping it with cheese and avocado for a special touch. Who knew soup could be this fun? 🌮
Key Ingredients & Substitutions
Long-grain Rice: I love using long-grain rice for this soup as it remains fluffy and separate. If you prefer, you can swap it for brown rice, which adds a nutty flavor, but increase the cooking time by about 10-15 minutes.
Beans: Black and pinto beans are my favorites for their creamy texture. However, you can use chickpeas or kidney beans if those are what you have on hand. Just remember to drain and rinse them!
Vegetable Broth: You can use chicken broth here for an extra depth of flavor. If you’re looking for a lower-sodium option, homemade broth works great. In a pinch, water can be used, but you might want more seasoning.
Taco Seasoning: Store-bought taco seasoning is convenient, but homemade is a fun option! Mix chili powder, cumin, garlic powder, and onion powder for a fresh flavor. Adjust spice levels to suit your taste.
Bell Pepper: Any bell pepper color works well. I usually go for red or yellow for added sweetness. You could also use diced jalapeños for a spicy kick!
How Do I Make Sure My Rice Is Perfectly Cooked in the Soup?
Cooking rice in soup can sometimes lead to mushy results. Here’s how to keep it just right:
- Sauté the onions and bell pepper so they’re nice and soft before adding rice; it enhances flavor.
- Make sure to bring the soup to a boil after adding the rice. This gives it a good start!
- Reduce the heat to simmer and keep the pot covered. This traps steam which helps cook the rice evenly.
- Keep an eye on the cooking time; taste the rice around the 20-minute mark to ensure it’s not overcooked.
By following these steps, you’ll achieve a cozy and satisfying texture in your taco soup!
How to Make Beans and Rice Taco Soup
Ingredients You’ll Need:
Base Ingredients:
- 1 cup long-grain rice
- 1 can black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies (15 oz)
- 4 cups vegetable broth or chicken broth
Seasoning and Aromatics:
- 1 tablespoon taco seasoning (store-bought or homemade)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 tablespoon olive oil
- Salt and pepper to taste
For Garnish (Optional):
- Fresh cilantro or parsley
How Much Time Will You Need?
This tasty taco soup takes about 10 minutes to prep and around 25 minutes to cook. In total, you’ll spend about 35 minutes from start to finish, and then it’s ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once it’s hot, add the diced onion and bell pepper. Sauté them together for about 4-5 minutes until they are softened and a bit translucent.
2. Add Garlic and Seasoning:
Next, stir in the minced garlic and cook for an additional minute. You want to cook it just until it becomes fragrant. Then, add the taco seasoning to the pot and cook it for another minute to really bring out those delicious flavors.
3. Combine Remaining Ingredients:
Now it’s time to add all the good stuff! Pour in the rice, black beans, pinto beans, corn, diced tomatoes with green chilies, and the broth. Mix everything well so all the ingredients are combined.
4. Cook the Soup:
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20-25 minutes. You’re looking for the rice to be tender and the soup to have thickened up a bit.
5. Season and Serve:
Once the soup is ready, taste it and adjust the seasoning with salt and pepper as needed. Remove the pot from the heat and let it cool slightly before serving. When you’re ready, serve it warm, and if you like, sprinkle some fresh cilantro or parsley on top for a little extra flavor. Enjoy your hearty and flavorful taco soup!
Can I Substitute Brown Rice for Long-Grain Rice?
Yes, you can use brown rice instead of long-grain rice, but it will require more cooking time. Expect to simmer the soup for about 30-35 minutes, or until the brown rice is tender. Additionally, you might want to increase the broth by an extra cup since brown rice absorbs more liquid.
Is There a Way to Make This Soup Spicier?
Absolutely! If you like your soup with a kick, you can add a diced jalapeño or some red pepper flakes when sautéing the onions and bell pepper. You can also adjust the amount of taco seasoning or add some hot sauce at the end for extra heat.
Can I Use Frozen Vegetables?
Yes, frozen vegetables work great in this recipe! Just add them in with the other ingredients. There’s no need to thaw them beforehand; they’ll cook through during the simmering time.
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stove or in the microwave, adding a splash of broth or water if it has thickened too much. You can also freeze it for up to 3 months; just make sure to let it cool completely before transferring it to freezer-safe containers.
