Homesmad

Crock Pot Taco Rice Soup: Easy Recipe for a Delicious Meal

by

Crock Pot Taco Rice Soup: the name alone conjures up images of cozy evenings and the irresistible aroma of Tex-Mex comfort food simmering away. Are you ready to ditch the dinnertime stress and embrace a flavorful, family-friendly meal that practically cooks itself? This recipe is your ticket to a hassle-free weeknight dinner that everyone will rave about!

While the exact origins of taco soup are debated, its popularity exploded in the latter half of the 20th century, becoming a staple in potlucks and family gatherings across the United States. It’s a delightful fusion of classic taco flavors, transformed into a hearty and satisfying soup. The beauty of taco soup lies in its adaptability – a blank canvas for your favorite taco toppings and a perfect way to use up leftover ingredients.

People adore this dish for so many reasons. First, the taste is simply divine – a symphony of savory ground beef, zesty tomatoes, fragrant spices, and creamy cheese, all mingling together in a warm, comforting broth. The texture is equally appealing, with the tender rice adding a delightful chewiness to each spoonful. But perhaps the biggest draw is the sheer convenience. With this Crock Pot Taco Rice Soup recipe, you can simply toss everything into your slow cooker, set it, and forget it. Come dinnertime, a delicious and nutritious meal will be waiting for you. So, let’s get cooking and discover the magic of this easy and flavorful soup!

Crock Pot Taco Rice Soup this RECIPE

Ingredients:

  • 1 pound ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
  • 1 (15 ounce) can tomato sauce
  • 4 cups beef broth
  • 1 cup long-grain white rice, uncooked
  • 1 packet taco seasoning
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • Optional toppings: shredded cheddar cheese, sour cream, avocado, cilantro, tortilla chips

Browning the Beef and Sautéing Vegetables

  1. First, we’re going to brown the ground beef. In a large skillet over medium-high heat, add the ground beef. Break it up with a spoon and cook until it’s browned all over. Drain off any excess grease. Nobody wants greasy soup!
  2. Now, add the chopped onion to the skillet with the browned beef. Cook until the onion is softened and translucent, about 5-7 minutes. This step is important because it really builds the flavor base of the soup. Don’t rush it!
  3. Next, add the minced garlic to the skillet. Cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma should be amazing at this point!

Combining Ingredients in the Crock Pot

  1. Transfer the browned beef, onion, and garlic mixture to your crock pot. This is where the magic happens!
  2. Add the black beans, kidney beans, and corn to the crock pot. Make sure they are well-drained to avoid excess liquid in the soup.
  3. Pour in the diced tomatoes and green chilies (Rotel), tomato sauce, and beef broth. The liquid should cover all the ingredients nicely. If not, you can add a little more beef broth.
  4. Stir in the uncooked rice, taco seasoning, chili powder, and cumin. Make sure everything is well combined. The spices will really infuse the soup with that classic taco flavor.
  5. Season with salt and pepper to taste. Remember, you can always add more seasoning later, so start with a little and adjust as needed.

Slow Cooking the Soup

  1. Cover the crock pot and cook on low for 6-8 hours, or on high for 3-4 hours. The cooking time will depend on your crock pot, so keep an eye on it. You’ll know it’s ready when the rice is cooked through and the soup has thickened slightly.
  2. About 30 minutes before serving, give the soup a good stir. This will help to distribute the flavors and ensure that the rice is evenly cooked.
  3. Taste the soup and adjust the seasoning as needed. You might want to add more salt, pepper, chili powder, or taco seasoning to suit your taste.

Serving and Topping Suggestions

  1. Ladle the soup into bowls and top with your favorite taco toppings. Some great options include shredded cheddar cheese, sour cream, avocado, cilantro, and tortilla chips.
  2. For a spicier kick, add a dollop of hot sauce or a sprinkle of red pepper flakes.
  3. If you want to make the soup even heartier, you can add a scoop of cooked quinoa or brown rice.
  4. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Tips and Variations

  • For a vegetarian version: Omit the ground beef and add an extra can of beans or some chopped vegetables like bell peppers, zucchini, or carrots. You can also use vegetable broth instead of beef broth.
  • For a spicier soup: Use a spicier taco seasoning or add a chopped jalapeño pepper to the crock pot.
  • For a creamier soup: Stir in a dollop of sour cream or cream cheese before serving.
  • To thicken the soup: If the soup is too thin, you can mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the soup during the last 30 minutes of cooking.
  • To make it ahead: You can prepare the soup ahead of time and store it in the refrigerator for up to 24 hours before cooking. Just add the rice when you’re ready to start cooking.
  • Using leftover cooked chicken or turkey: This soup is a great way to use up leftover cooked chicken or turkey. Simply shred the meat and add it to the crock pot along with the other ingredients.
  • Adding other vegetables: Feel free to add other vegetables to the soup, such as diced bell peppers, zucchini, or carrots. These will add extra flavor and nutrients.
  • Using different types of beans: You can use any type of beans you like in this soup, such as pinto beans, great northern beans, or cannellini beans.
  • Adjusting the amount of rice: If you prefer a thicker soup, you can add more rice. If you prefer a thinner soup, you can add less rice.
  • Freezing the soup: This soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Serving Suggestions in Detail

Let’s delve deeper into the wonderful world of toppings and serving suggestions for this Crock Pot Taco Rice Soup. The beauty of this soup lies in its versatility – you can customize it to your heart’s content!

  • Cheese, Please! Shredded cheddar cheese is a classic topping, but don’t limit yourself! Monterey Jack, Colby Jack, or even a sprinkle of cotija cheese can add a unique flavor dimension. For a melty, gooey experience, add the cheese to the bowls while the soup is still piping hot.
  • Sour Cream or Greek Yogurt: A dollop of sour cream or Greek yogurt adds a tangy coolness that perfectly complements the spicy flavors of the soup. For a healthier option, opt for plain Greek yogurt. You can also swirl it in for a marbled effect.
  • Avocado: Creamy avocado slices or diced avocado add a healthy dose of fats and a smooth texture. The coolness of the avocado also helps to balance the heat of the soup.
  • Fresh Cilantro: A sprinkle of fresh cilantro adds a bright, herbaceous note that elevates the entire dish. If you’re not a fan of cilantro, you can substitute it with parsley or green onions.
  • Tortilla Chips: Crushed tortilla chips add a satisfying crunch and a salty flavor. You can use plain tortilla chips or flavored ones like lime or chili. For a fun presentation, serve the soup in a tortilla bowl.
  • Salsa: A spoonful of your favorite salsa adds extra flavor and heat. Choose a mild, medium, or hot salsa depending on your preference.
  • Hot Sauce: For those who like it extra spicy, a few drops of hot sauce will do the trick. Experiment with different types of hot sauce to find your perfect match.
  • Lime Wedges: A squeeze of fresh lime juice adds a bright, citrusy flavor that brightens up the soup.
  • Pickled Jalapeños: If you like a tangy and spicy kick, add some pickled jalapeños.
  • Diced Tomatoes and Onions: Freshly diced tomatoes and onions add a refreshing crunch and a burst of flavor.
  • Roasted Corn: For a smoky and sweet flavor, add some roasted corn kernels.
  • Black Olives: Sliced black olives add a salty and briny flavor.
  • Guacamole: For an extra creamy and flavorful topping, add a dollop of guacamole.
Making it a Meal

While this Crock Pot Taco Rice Soup is delicious on its own, you can easily turn it into a complete meal by serving it with some complementary side dishes.

  • Cornbread: A slice of warm cornbread is the perfect accompaniment to this soup. The sweetness of the cornbread balances the savory flavors of the soup.
  • Salad: A simple green salad with a light vinaigrette dressing provides a refreshing contrast to the hearty soup.
  • Quesadillas: Serve the soup with a side of quesadillas for a cheesy and satisfying meal.
  • Mexican Rice: If you’re looking for a more substantial side dish, serve

    Crock Pot Taco Rice Soup

    Conclusion:

    This Crock Pot Taco Rice Soup isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen, and trust me, you absolutely need this in your life! The ease of preparation, combined with the incredible depth of flavor, makes it a total winner. Seriously, who doesn’t love a meal that practically cooks itself while you’re busy conquering the world (or, you know, just getting through the day)?

    But beyond the convenience, it’s the taste that truly elevates this soup. The savory ground beef, the vibrant spices, the creamy texture – it all comes together in perfect harmony. It’s the kind of dish that warms you from the inside out, leaving you feeling satisfied and content. And let’s be honest, we all need a little more of that in our lives, right?

    Why is this a must-try? Because it’s ridiculously easy, incredibly flavorful, and endlessly customizable. It’s the perfect solution for busy weeknights, potlucks, or even a cozy weekend lunch. Plus, it’s a crowd-pleaser! Even the pickiest eaters will find something to love about this hearty and delicious soup.

    Now, let’s talk about serving suggestions and variations because the possibilities are endless! For a classic presentation, top each bowl with a dollop of sour cream or Greek yogurt, a sprinkle of shredded cheddar cheese, and a handful of crunchy tortilla chips. A squeeze of lime juice adds a bright, zesty finish.

    But don’t stop there! Feel free to get creative and experiment with different toppings. Sliced avocado, diced tomatoes, chopped cilantro, pickled jalapeños – the sky’s the limit! You could even add a scoop of guacamole for an extra layer of richness.

    And if you’re feeling adventurous, try these variations:

    * Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the crock pot for an extra kick.
    * Go vegetarian: Substitute the ground beef with black beans or pinto beans for a vegetarian-friendly version.
    * Add more veggies: Throw in some diced bell peppers, corn, or zucchini for added nutrients and flavor.
    * Creamy Dreamy: Stir in a can of cream of mushroom or chicken soup during the last 30 minutes of cooking for an even creamier texture.
    * Make it Cheesy: Add a block of Velveeta cheese during the last hour of cooking for an ultra-cheesy experience.

    Seriously, this Crock Pot Taco Rice Soup is so versatile, you can easily adapt it to suit your own taste preferences.

    So, what are you waiting for? Grab your crock pot, gather your ingredients, and get ready to experience the magic of this incredible soup. I promise you won’t be disappointed.

    And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any modifications? What toppings did you use? Share your photos and stories in the comments below. I can’t wait to see what culinary creations you come up with! Happy cooking! Let me know if you have any questions, and I’m always happy to help. Enjoy!

    Crock Pot Taco Rice Soup: Easy Recipe for a Delicious Meal

    Hearty and flavorful Crock Pot Taco Rice Soup, packed with ground beef, beans, corn, and rice in a delicious taco-seasoned broth. Perfect for a comforting and customizable meal!

    Save This Recipe
    Prep Time20 minutes
    Cook Time360 minutes
    Total Time200 minutes
    Yield6-8 servings
    👨‍🍳By: Lily
    📂Category: Dinner
    📊Difficulty: Easy
    🌍Cuisine: American
    🍽️Yield: 6-8 servings
    🥗Dietary: Vegetarian

    Ingredients

    Instructions

    Recipe Notes

    • Vegetarian Version: Omit the ground beef and add an extra can of beans or chopped vegetables like bell peppers, zucchini, or carrots. Use vegetable broth instead of beef broth.
    • Spicier Soup: Use a spicier taco seasoning or add a chopped jalapeño pepper to the crock pot.
    • Creamier Soup: Stir in a dollop of sour cream or cream cheese before serving.
    • To Thicken: Mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the soup during the last 30 minutes of cooking.
    • Make Ahead: Prepare the soup ahead of time and store it in the refrigerator for up to 24 hours before cooking. Add the rice when you’re ready to start cooking.
    • Leftover Chicken/Turkey: Use leftover cooked chicken or turkey. Shred the meat and add it to the crock pot along with the other ingredients.
    • Other Vegetables: Add diced bell peppers, zucchini, or carrots.
    • Different Beans: Use pinto beans, great northern beans, or cannellini beans.
    • Adjust Rice: Add more rice for a thicker soup, less for a thinner soup.
    • Freezing: Allow to cool completely before transferring to freezer-safe containers. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

    Frequently Asked Questions

    → How do I ensure the bread stays moist?
    Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.
    → Can I substitute ingredients?
    Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.
    → How long does this bread keep?
    Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.
    → What if I don't have all the spices?
    You can adjust spices to taste or substitute with similar warming spices.
    → Can I freeze this bread?
    Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.

If you enjoyed this…