Crock Pot Taco Rice Soup Recipe
This Crock Pot Taco Rice Soup is a hearty and flavorful dish that’s perfect for a cozy meal. Combining seasoned ground beef, beans, corn, and tomatoes with rice in a slow cooker, it offers a comforting blend of Mexican-inspired flavors with minimal effort.
- Author: Isabella
- Prep Time: 15 minutes
- Cook Time: 6 hours on low or 3.5 hours on high
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-inspired
- Diet: Halal
Meat and Seasonings
- 1 lb ground beef (browned)
- 2 Tbsp taco seasoning
- 1 tsp garlic salt
- 1 tsp salt
- 1 tsp pepper
Vegetables and Beans
- 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)
Liquids
Grains
- Brown the Ground Beef: In a skillet over medium heat, cook the ground beef until fully browned. Drain excess fat to reduce greasiness.
- Prepare the Slow Cooker: Add the browned beef to the crock pot. Then add taco seasoning, garlic salt, salt, pepper, and diced onion.
- Add Vegetables and Beans: Pour in the corn, black beans, kidney beans, and crushed tomatoes.
- Add Rice and Broth: Stir in the uncooked rice and pour in the 3 cups of beef broth to provide the cooking liquid.
- Cook the Soup: Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours until rice is tender and all flavors have melded.
- Final Stir and Serve: Give the soup a good stir, adjust seasoning if necessary, and serve hot with optional toppings like shredded cheese, sour cream, or chopped cilantro.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- If you prefer a spicier soup, add jalapeños or extra taco seasoning.
- Make sure to rinse beans to reduce sodium content.
- Leftovers store well in the refrigerator for up to 3 days or freeze for up to 3 months.
- For a vegetarian version, omit the beef and use vegetable broth with extra beans and vegetables.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 5g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 4.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 50mg
Keywords: Crock pot soup, taco rice soup, slow cooker recipes, Mexican soup, easy dinner, ground beef soup