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Taco Rice and Beans Soup

Made from food bank staple items, this Taco Rice and Beans Soup is a fun take on a budget friendly classic! Packed with flavour, this multi-bean soup is healthy and easily dressed-up with all your favourite Mexican flavours. Repurpose leftovers for lunch or freeze for later as this recipe boasts a high yield and is perfect for budgeting!  

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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1 tbsp Canola Oil
  • 1 Yellow or White Onion (medium sized, diced)
  • 1 tbsp Chili Powder
  • 1 tbsp Cumin Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Paprika
  • 1 tsp Salt
  • 1 can Stewed, Diced or Petite Cut Tomatoes (540 ml tin)
  • 1 can Black Beans (540 ml tin, drained and rinsed)*
  • 1 can Kidney Beans (540 ml tin, drained and rinsed)*
  • 1 can Corn (341 ml, drained and rinsed)*
  • 1 tetra pack Vegetable Broth (900 ml)*
  • 1 cup Prepared Rice (Any variety will do, just ensure the rice is already cooked! Brown, Long Grain or even Basmati do fine in this recipe!)

Method
 

  1. In a large pot, heat Canola oil over medium heat. Add diced onions and cook until fragrant, about 3 minutes. Add spice mixture to coat onions and heat for about one minute, stirring to not burn spices.


  2. Add canned tomatoes, beans, corn and vegetable broth to pot and mix until well combined. Bring soup to boil and then reduce heat and let simmer for 15 minutes, stirring often.
  3. Add prepared rice to pot and let simmer for an additional 3 minutes.
  4. Spoon into bowls and serve! Can be served with your favourite taco toppings such as grated cheese, chips, diced avocado, sour cream, green onions and/or cilantro

Notes

  • Substitute the spices for a premixed package of taco seasoning
  • Feel free to use any broth you have on hand! Chicken and beef both work well
  • 1.5 cups of frozen corn can be substituted for canned corn
  • A can of lentils or chickpeas can be subbed for either (or both) types of beans. Use your favourite and what you have on-hand. Just make sure they are canned and not dried beans, chickpeas or lentils.