Beans and Rice Taco Soup is a 30 moment, one pot dinner that is made with just canned and rack stable fixings. This delightful and generous tomato soup is loaded up with zesty salsa, dark beans, corn, rice, and taco preparing.
At the point when you're stuck at home and can't make it to the store, it tends to be hard to think of delectable plans with wash room fixings alone. You'll adore my beans and rice taco soup in light of the fact that in addition to the fact that it is tasty and fiery, yet it's made with just canned and rack stable fixings.
Furthermore, this soup is veggie lover and vegetarian agreeable, as long as you have vegetable stock available. Furthermore, you can without much of a stretch tweak your soup with any beans, canned vegetables, and grains you have available.
Ingredients
1 cup rice uncooked
15 ounces canned beans drained and rinsed
1 tablespoon taco seasoning
15 ounces canned corn drained
16 ounces salsa
15 ounces tomato sauce
32 ounces broth chicken, beef, or vegetable
2 cups water
Instructions
In a pot over medium-high heat, add beans, rice, corn, tomato sauce, salsa, broth, and taco seasoning, stirring until combined. Bring to a boil, cover, and reduce heat to low.
Cook for 20 minutes (for regular rice), or until rice is cooked through. If using instant rice, pasta, or another grain, cook according to package directions. Remove lid and stir pot twice during cooking to prevent rice from sticking to the bottom.
Remove from heat and add up to two cups of water to thin soup. Otherwise, soup will be thick, like a stew. Allow to set for 5 minutes, then serve.
