Crock Pot Taco Rice Soup Recipe
A hearty and comforting Crock Pot Taco Rice Soup combining seasoned ground beef, beans, corn, tomatoes, and rice. Perfect for an easy, make-ahead meal with rich flavors and a satisfying texture.
- Prep Time: 15 minutes
- Cook Time: 4 to 5 hours on low or 2 to 2.5 hours on high
- Total Time: 4 hours 15 minutes to 5 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican-American
- Diet: Halal
Ingredients
Scale
Main Ingredients
- 1 lb ground beef (browned)
- 2 Tbsp taco seasoning
- 1 tsp garlic salt
- 1 tsp salt
- 1 tsp pepper
- ½ onion, diced
- 1 cup corn (frozen or canned)
- 1 can black beans (15 oz, drained and rinsed)
- 1 can kidney beans (15 oz, drained and rinsed)
- 1 can crushed tomatoes (15 oz)
- 3 cups beef broth
- 2 cups cooked rice
Instructions
- Prepare the Beef: Brown 1 lb of ground beef in a skillet over medium heat, breaking it up as it cooks until fully cooked and no longer pink. Drain excess fat if necessary.
- Add Ingredients to Crock Pot: Place the browned beef, taco seasoning, garlic salt, salt, pepper, diced onion, corn, black beans, kidney beans, crushed tomatoes, and beef broth into the crock pot. Stir to combine evenly.
- Cook the Soup: Cover the crock pot and cook the mixture on low heat for 4-5 hours, or on high heat for 2-2.5 hours, allowing flavors to meld and vegetables to soften.
- Incorporate the Rice: About 2-4 minutes before serving, stir 2 cups of cooked rice into the crock pot. Cover again and let the rice warm through.
- Serve: Ladle the hot taco rice soup into bowls and serve with your favorite toppings such as shredded cheese, sour cream, chopped cilantro, or sliced jalapeños. Enjoy!
Notes
- Use cooked rice rather than raw rice to prevent overcooking or mushiness.
- Adjust the seasoning (salt, pepper, taco seasoning) to taste before serving.
- For a vegetarian version, substitute ground beef with plant-based meat or omit it and use vegetable broth.
- Beans can be rinsed to reduce sodium content.
- Leftover soup keeps well refrigerated for 3-4 days and freezes up to 3 months.
- Add fresh toppings like avocado or cilantro to enhance freshness.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 50 mg
Keywords: taco rice soup, crock pot soup, slow cooker recipes, beef soup, Mexican soup, easy dinner, comfort food
Find it online: https://todayfoodrecipe.com/crock-pot-taco-rice-soup-recipe/
