Whenever I’m craving something warm, filling, and packed with flavor—but don’t want to do a ton of dishes—this One Pot Taco Rice Soup is my go-to.
It’s cozy, satisfying, and comes together in under 30 minutes with pantry staples. Honestly, it’s a lifesaver on busy nights when I want a nourishing meal without the fuss.
This dish is somewhere between a taco in a bowl and a hearty rice stew.
It’s loaded with beans, corn, salsa, and rice—all simmered together in a savory seasoned broth. Plus, it’s endlessly customizable and makes fantastic leftovers!
Why You’ll Love This Recipe
Made in one pot—super easy cleanup
Budget-friendly ingredients, all from the pantry
Comforting, warm, and flavorful
Great for meal prep or feeding a crowd
Easily customizable for different diets
What You’ll Need (Ingredient Highlights)
Canned beans: Black, pinto, or kidney beans all work great.
Uncooked white rice: Makes the soup thick, hearty, and comforting.
Canned corn: Adds sweetness and crunch.
Tomato sauce & salsa: Bring tangy richness and spice.
Broth (chicken, beef, or veggie): The flavorful base for your soup.
Taco seasoning: Adds bold Tex-Mex flavor in seconds.
Water: Helps balance out the consistency and cook the rice.
Pro Tips Before You Start
Rinse your rice before cooking to remove excess starch and prevent clumping.
Stir a couple of times while simmering to keep rice from sticking to the pot.
Use mild, medium, or hot salsa depending on your heat preference.
If the soup thickens too much, just add more broth or water.
Want more protein? Add shredded chicken, ground beef, or tofu!
How to Make One Pot Taco Rice Soup
Step 1: Combine Everything in a Pot
In a large pot over medium-high heat, add the drained beans, rinsed rice, drained corn, tomato sauce, salsa, broth, taco seasoning, and water.
Stir to combine.
Step 2: Simmer
Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low.
Step 3: Cook Until Rice Is Tender
Cook for about 20 minutes, or until the rice is fully cooked and tender.
Stir once or twice during cooking to prevent sticking.
Step 4: Adjust & Serve
Once the rice is done, stir the soup well.
If it’s too thick for your liking, add a splash more water or broth.
Serve hot with your favorite toppings!
What to Serve It With
Warm tortilla chips or cornbread
A dollop of sour cream or plain Greek yogurt
Shredded cheese and chopped cilantro
Avocado slices or guacamole
Fresh lime wedges for brightness
Variations / Substitutions
Different grains: Use instant rice, brown rice (increase cook time), or quinoa.
Spice level: Swap salsa for enchilada sauce or hot sauce for extra kick.
Add protein: Stir in rotisserie chicken, cooked ground beef, or lentils.
Make it creamy: Add a splash of cream, coconut milk, or shredded cheese at the end.
Vegetarian/vegan: Use veggie broth and plant-based toppings.
Storage & Leftovers
Store in the fridge in an airtight container for up to 4 days.
Reheat on the stove or in the microwave, adding a little water or broth as needed.
Freeze in individual portions for up to 2 months—great for meal prep!
Leftovers thicken up, so add extra liquid when reheating for a soupier texture.
FAQs
Can I use brown rice?
Yes, but increase the cooking time to about 35–40 minutes and add more liquid if needed.
Is this soup spicy?
That depends on your salsa and taco seasoning—use mild versions for a kid-friendly version.
Can I make it in a slow cooker?
Yes! Add all ingredients and cook on high for 2–3 hours, or low for 4–5 hours. Stir occasionally.
Can I use frozen corn?
Absolutely—just stir it in frozen. No need to thaw.
Can I use cooked rice?
You can! Reduce the liquid slightly and add the cooked rice during the last 5–10 minutes of simmering.
What beans work best?
Black beans, pinto beans, or kidney beans all work beautifully. Use what you have!
Does this freeze well?
Yes! It freezes and reheats wonderfully. Just add broth when reheating if it’s too thick.
Final Thoughts
This One Pot Taco Rice Soup is the ultimate comfort meal: warm, flavorful, and so simple to make.
Whether you’re whipping it up on a busy weeknight or batch-cooking for future meals, it’s a crowd-pleaser that never disappoints.
With one pot and a handful of pantry staples, you’ve got dinner handled—and delicious.
One Pot Taco Rice Soup
Ingredients
Method
- In a large pot over medium-high heat, add beans, rice, corn, tomato sauce, salsa, broth, taco seasoning, and water.
- Stir until well combined.
- Bring to a simmer, cover, and reduce heat to low.
- Cook for about 20 minutes, or until rice is tender.
- Stir once or twice during cooking to prevent sticking.
- Remove from heat, stir, and adjust thickness with more liquid if desired. Serve hot.
- See full steps with tips & photos → https://theboatshedcafe.com/one-pot-taco-rice-soup/
Notes
- Use your favorite salsa for added heat or smoky flavor.
- This soup thickens as it sits—add more broth when reheating if needed.
- Rinsing the rice helps it cook evenly and prevents cloudiness in the soup.
