Crockpot Taco Rice Soup Recipe
This hearty Crockpot Taco Rice Soup combines savory ground beef, seasoned with taco spices and garlic salt, with a medley of beans, corn, and crushed tomatoes simmered slowly in beef broth. The addition of cooked rice makes it a comforting and filling meal perfect for a cozy dinner.
- Author: Joe
- Prep Time: 15 minutes
- Cook Time: 4-5 hours (low) or 2-2.5 hours (high)
- Total Time: 4 hours 15 minutes (low) or 2 hours 30 minutes (high)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow cooker
- Cuisine: Mexican-inspired
- Diet: Low Fat
Meat and Seasonings
- 1 lb ground beef, browned
- 2 Tbsp taco seasoning
- 1 tsp garlic salt
- 1 tsp salt
- 1 tsp black 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 and Grains
- 3 cups beef broth
- 2 cups cooked rice
- Prepare the base: Brown the ground beef in a skillet over medium heat until fully cooked. Drain any excess fat. Transfer the beef to the crockpot.
- Add seasoning and ingredients: Add taco seasoning, garlic salt, salt, pepper, diced onion, corn, black beans, kidney beans, crushed tomatoes, and beef broth to the crockpot. Stir to combine all ingredients evenly.
- Cook the soup: Cover and cook on low for 4-5 hours or on high for 2-2.5 hours, allowing the flavors to meld together.
- Add rice and warm through: Just before serving, stir in the cooked rice. Cover and allow it to warm in the crockpot for 2-4 minutes until heated through.
- Serve and enjoy: Ladle the soup into bowls and serve with your favorite toppings such as shredded cheese, sour cream, chopped cilantro, or avocado slices for added flavor and texture.
Notes
- You can substitute ground turkey or chicken for the beef to make it leaner.
- Use low-sodium beef broth to control salt content.
- For a spicier soup, add diced jalapeños or salsa.
- If preferred, use brown rice instead of white rice; just make sure it is pre-cooked before adding.
- This soup freezes well; store leftovers in an airtight container for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 55mg
Keywords: crockpot, taco soup, rice soup, slow cooker recipe, Mexican soup, ground beef soup, easy dinner