A bowl of taco soup sits on a table with a spoon and napkin.

Instant packaged dishes can make great foundations for meals. This taco soup turns instant rice into a flavorful and healthy soup to enjoy with the family.

2 19 oz. cans of no salt add black beans, drained and rinsed
1 15.5 oz. jar of salsa
4 cups No salt added vegetable broth
1 teaspoon Cumin
1 teaspoon Chili powder
1 Lime, juiced
2 tablespoons Tomato paste (optional)
2 Bell peppers, diced
2 Zucchini, diced
1 12 oz. can of corn
1 Package of cooked whole grain rice
Salt and pepper
Sour cream
Tortilla chips

In a large pot, combine one can of black beans with the salsa, broth, cumin, chili and lime. If you use a watery salsa, you may need to add tomato paste to help thicken the mixture. Puree using an immersion blender, or puree everything in a stand blender before adding to the pot.

Heat over medium until simmering, then add in the bell peppers, zucchini, corn, rice and the rest of the black beans. Adjust seasoning (depending on your salsa's flavor) by adding more lime, chili, cumin and salt and pepper. Cook for 10 minutes until the vegetables have softened and the soup is hot.

Serve with tortilla chips, avocado, sour cream and cilantro.