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Mexican Beef and Rice Soup Recipe

Mexican Beef and Rice Soup Recipe
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★★★★★

5.1 from 25 reviews

This Mexican Beef and Rice Soup is a hearty, flavorful dish that combines ground beef, rice, black beans, corn, and a blend of Mexican-inspired spices in a savory broth. Perfect for a comforting meal, this soup offers a balance of protein, vegetables, and aromatic seasonings, topped with optional garnishes like shredded cheese, sour cream, and avocado.

Ingredients

Scale

Main Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced (any color)
  • 1 jalapeño, seeded and finely chopped (optional for extra heat)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 4 cups beef broth
  • 1 cup water
  • ½ cup long-grain white rice
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup frozen corn
  • Salt and pepper to taste
  • Juice of 1 lime
  • ¼ cup chopped fresh cilantro

Optional Toppings

  • Shredded cheese
  • Sour cream
  • Sliced avocado
  • Tortilla strips or chips
  • Extra lime wedges

Instructions

  1. Cook the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat to keep the soup from being greasy.
  2. Sauté the Vegetables: Add the diced onion, bell pepper, and jalapeño (if using) to the pot. Sauté for about 5 minutes, or until the vegetables start to soften. Then add the minced garlic and cook for an additional 1-2 minutes until fragrant, stirring frequently to avoid burning.
  3. Season and Add Tomatoes: Stir in the ground cumin, chili powder, smoked paprika, and dried oregano. Let the spices toast for 1 minute to enhance their flavors. Pour in the diced tomatoes with their juice and stir everything to combine well.
  4. Add Broth and Rice: Pour in the beef broth and water, then bring the mixture to a boil. Stir in the long-grain white rice, reduce heat to low, and let the soup simmer gently for about 15 minutes, or until the rice is tender and cooked through.
  5. Add Beans and Corn: Stir in the drained and rinsed black beans along with the frozen corn. Continue to simmer for an additional 5 minutes, allowing the beans and corn to heat thoroughly within the soup.
  6. Season and Finish: Season the soup with salt and pepper to taste. Stir in the freshly squeezed lime juice and chopped cilantro to add a burst of brightness and freshness.
  7. Serve: Ladle the soup into bowls and top with your favorite optional toppings such as shredded cheese, sour cream, sliced avocado, tortilla strips, or extra lime wedges for added flavor and texture.

Notes

  • Adjust the jalapeño quantity or omit it if you prefer a mild soup.
  • For a richer flavor, use homemade beef broth or stock.
  • You can substitute white rice with brown rice, but cooking time will be longer.
  • Leftovers store well in the refrigerator for up to 3 days and freeze well for up to 3 months.
  • To make this recipe vegetarian, omit the beef and use vegetable broth, replacing the ground beef with lentils or plant-based meat alternatives.

Nutrition

Keywords: Mexican beef soup, beef and rice soup, Mexican soup recipe, hearty soup, black bean soup, ground beef soup, easy dinner soup

Find it online: https://islawhite.com/mexican-beef-and-rice-soup-recipe/