30 Minute Taco Soup
Servings: 6 servings
Calories: 438kcal
With the help of taco seasoning, canned beans and corn, and some leftover rice, 30 Minute Taco Soup comes together quickly and easily. Make it even better by topping it with cheese, and sour cream!
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Ingredients
- 15 ounces canned kidney beans, rinsed and drained
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned corn, drained
- 15 ounces canned tomato sauce
- 15 ounces jarred salsa
- 2 cups cooked and cooled rice (best if cooked the day before)
- 1 tablespoon taco seasoning (Use my taco seasoning blend recipe here!)
- 2 cups water
Instructions
- Over medium high heat, add the following ingredients to a heavy-bottomed soup pot: black beans and kidney beans, corn, tomato sauce, salsa, taco seasoning, and water. Stir to combine.
- Bring the soup to a boil, stirring occasionally. The soup should come to a boil in about five minutes.
- Reduce the heat to simmer, place a lid on pot, and allow the soup to cook for 10 minutes, stirring occasionally.
- Remove the lid, add the rice and stir to combine. Cook for 3-5 minutes to heat through the rice.
- Taste soup and season if needed.
- Serve immediately with shredded cheese, sour cream, nacho chips, croutons, etc.
Nutrition
Calories: 438kcal | Carbohydrates: 90g | Protein: 16g | Fat: 2g | Saturated Fat: 1g | Sodium: 1481mg | Potassium: 992mg | Fiber: 12g | Sugar: 7g | Vitamin A: 689IU | Vitamin C: 10mg | Calcium: 97mg | Iron: 4mg