Description
This Crock Pot Taco Rice Soup combines the beloved flavors of tacos with the heartiness of rice in a comforting soup. It’s a set-it-and-forget-it meal that’s perfect for busy weeknights and family gatherings.
Ingredients
Scale
- 1 pound lean ground beef
- 6–8 cups low-sodium beef broth
- 1 ounce taco seasoning
- 10-ounce can diced tomatoes with green chilies
- 15-ounce can crushed tomatoes
- 1 diced yellow onion
- 3–5 cloves minced garlic
- 1 cup uncooked long-grain white rice
- 15-ounce can black beans
- 1 to 1½ cups canned or frozen corn
- Shredded cheddar or Mexican blend cheese (optional)
- Sour cream or Greek yogurt (optional)
- Fresh cilantro, chopped (optional)
- Avocado, diced or sliced (optional)
- Crushed tortilla chips or strips (optional)
- Lime wedges (optional)
Instructions
- First things first, grab a large skillet and place it over medium-high heat. Add your pound of lean ground beef. Break it up with a spoon and cook until it's nicely browned all over.
- Once the beef is cooked, drain off any excess fat.
- Add your diced onion to the skillet with the cooked beef. Cook for about 3-5 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Stir in the minced garlic and cook for just another minute until fragrant.
- Transfer the browned beef, onion, and garlic mixture directly into your large crock pot.
- Add the uncooked, rinsed long-grain white rice, the full packet of taco seasoning, diced tomatoes with green chilies (undrained), crushed tomatoes (undrained), rinsed and drained black beans, corn, and finally, the 6-8 cups of beef broth.
- Give everything a good stir to combine all the ingredients thoroughly and ensure the seasoning is distributed evenly throughout the liquid.
- Place the lid securely on your crock pot.
- For a Low setting: Cook for 6-8 hours. For a High setting: Cook for 3-4 hours.
- About an hour before serving, stir the soup and check the rice for doneness. If the soup seems too thick, add another ½ to 1 cup of beef broth or hot water.
- Once the rice is tender and the soup is hot and bubbly, it's ready to serve!
- Ladle generous portions into bowls and let everyone customize their bowl with toppings.
- Prep Time: 15 mins
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 60 mg
Keywords: This soup is great for meal prep and can be easily customized with different proteins or vegetables. Adjust the consistency by adding more broth if needed, and don't skip the fresh lime juice for added flavor!