Description
A hearty and flavorful Slow Cooker Taco Rice Soup combining seasoned ground beef, beans, tomatoes, and rice for a comforting Mexican-inspired meal perfect for busy days.
Ingredients
Scale
Main Ingredients
- 1 lb lean ground beef
- 2 tablespoons taco seasoning (or 1 1 oz packet)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 (14 oz each) cans fire roasted tomatoes
- 1 (15 oz) can chili beans
- 1 (15 oz) can black beans, drained and rinsed
- 1 (8 oz) can tomato sauce
- 3 cups beef broth
- 1 cup cooked white or Spanish rice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Brown the beef: In a skillet over medium-high heat, brown the ground beef, breaking it apart as it cooks until no longer pink. Season with taco seasoning and cook for an additional 1-2 minutes to let the flavors meld.
- Combine in slow cooker: Transfer the browned beef to a slow cooker. Add the chopped onion, minced garlic, fire roasted tomatoes, chili beans, black beans, tomato sauce, and beef broth. Stir to combine all ingredients evenly.
- Cook the soup: Cover the slow cooker and cook the mixture on low for 5 hours or on high for 3 hours, allowing all flavors to blend and the ingredients to become tender.
- Add rice and season: Once cooking is complete, stir the cooked rice into the soup. Season with kosher salt and freshly ground black pepper to taste. Cover and let the rice warm through for about 5 minutes.
- Serve and enjoy: Ladle the soup into bowls and top with your favorite toppings such as shredded cheese, sour cream, chopped cilantro, or sliced jalapeños. Serve hot and enjoy this comforting taco rice soup.
Notes
- For a vegetarian version, substitute ground beef with plant-based meat or additional beans and use vegetable broth.
- Use cooked rice that is slightly undercooked if you want the rice to avoid becoming too soft while warming in the soup.
- Adjust the heat level by adding chopped jalapeños or hot sauce to taste.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Feel free to add corn or bell peppers for extra texture and flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 60 mg
