Crockpot Taco Rice Soup Recipe
Hearty and flavorful Crockpot Taco Rice Soup combines seasoned ground beef, beans, corn, tomatoes, and spices with tender rice for an easy, comforting meal perfect for busy days.
- Author: Isla
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Low Salt
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 Ingredients: Brown the ground beef in a skillet over medium heat until fully cooked. Drain excess fat. Dice the onion and rinse the black and kidney beans.
- Combine in Crockpot: Place the browned beef, taco seasoning, garlic salt, regular salt, pepper, diced onion, corn, black beans, kidney beans, crushed tomatoes, and beef broth into the crockpot. Stir gently to combine all ingredients evenly.
- Cook Soup: Cover the crockpot and cook on low heat for 4 to 5 hours or on high heat for 2 to 2.5 hours. This allows the flavors to meld together perfectly.
- Add Rice: Right before serving, stir in the 2 cups of cooked rice into the crockpot soup. Cover again and let it warm through for 2 to 4 minutes to fully incorporate the rice.
- Serve: Ladle the soup into bowls and garnish with your favorite toppings such as shredded cheese, sour cream, chopped cilantro, or avocado. Enjoy your comforting taco rice soup!
Notes
- Using pre-cooked rice prevents it from becoming mushy during slow cooking.
- Adjust taco seasoning to taste if you prefer more or less spice.
- Drain and rinse canned beans to reduce sodium content.
- Optional toppings include shredded cheese, sour cream, green onions, avocado, or jalapeños.
- For a vegetarian version, substitute ground beef with plant-based crumbles and use vegetable broth.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 55mg
Keywords: taco soup, crockpot soup, beef soup, easy dinner, slow cooker recipe, Mexican soup, taco rice soup