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Beans & Rice Taco Soup

Stove-TopTex-MexChicken

Time: 25 minutes

Yield: 5 servings

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About

Ah, the classic problem: how do we make our favorite meal into a nourishing, winter soup? The good news, when it comes to tacos (isn't all news relating to tacos good news?), is that it is already done for you! Beans & Rice Taco Soup is a wildly fast and easy way to get the Tex-Mex flavor in sippable form! Tender beans and rice simmer in your favorite broth, enhanced with the spiced brightness of salsa and the zesty fun of taco seasoning... sounds like the perfect way to shake off the cold! Let Beans & Rice Taco Soup warm you, body and soul!

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Ingredients

  • 1 (15-ounce) can beans, drained and rinsed
  • 1 cup rice, uncooked
  • 1 (15-ounce) can corn, drained
  • 1 (15-ounce) can tomato sauce
  • 1 (16-ounce) jar salsa
  • 1 (32-ounce) container chicken, beef, or vegetable broth
  • 1 tablespoon taco seasoning
  • 2 cups water

Directions

Step 1 -In a large pot over medium-high heat, add the beans, the rice, the corn, the tomato sauce, the salsa, the broth, and the taco seasoning and stir to combine.

Step 2 -Bring the soup mixture to a boil, cover, and reduce the heat to low.

Step 3 -Cook until the rice is cooked through, about 20 minutes.

Step 4 -Transfer the soup away from the heat and add the water to thin it.

Step 5 -Allow the soup to set for 5 minutes.

Step 6 -Serve.

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