Crock Pot Taco Rice Soup Recipe

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Cozy Crock Pot Taco Rice Soup Recipe, Made Simple

There’s something deeply satisfying about a meal that simmers away all day while you go about your weekend, filling your kitchen with warm, toasty aromas. I love how this Crock Pot Taco Rice Soup Recipe turns humble ingredients into a rich, comforting bowl that feels like a hug from the inside. Whether you’re craving something hearty for a chilly evening or want an easy dish that feeds a crowd, this soup delivers.

You’ll find the beauty in the balance here—the savory browned beef, the mildly spicy taco seasoning, and the gentle sweetness of the corn and beans melding together into a golden, buttery broth. Plus, adding the rice right at the end keeps it perfectly tender, never mushy.

Grab your slow cooker and let’s dive into a recipe that’s as effortless as it is flavorful. I promise you’ll come back to this one again and again.

Ingredient Lowdown

• 1 lb ground beef: Browning it first gives a toasty aroma and rich flavor base.
• 2 Tbsp Taco Seasoning: The bold, smoky spices create that unmistakable taco vibe.
• 1 tsp garlic salt: Adds depth with a bit of savory punch.
• 1 tsp salt: Essential for bringing out the brightness in tomatoes and beans.
• 1 tsp pepper: Just enough to add a gentle kick without overpowering.
• ½ onion, diced: Sweet and aromatic, it softens and melts beautifully in the slow cooker.
• 1 cup corn (frozen or canned): Adds delicate sweetness and texture contrast.
• 1 can black beans (15 oz): Creamy and hearty, loads the soup with fiber and protein.
• 1 can kidney beans (15 oz): Gives color and a slightly firmer bite.
• 1 can crushed tomatoes (15 oz): The backdrop for a mildly tangy, vibrant broth.
• 3 cups beef broth: Provides a rich, savory liquid that ties everything together.
• 2 cups cooked rice: Added at the end for fluffy, perfect grains that soak up the flavors.

Set Up for Success

Before you start, make sure your ground beef is nicely browned to develop those deep, caramelized notes that build the soup’s full flavor. Dice your onion finely so it cooks evenly and melts into the broth. I usually rinse canned beans just to reduce any extra sodium and starch, but it’s optional. Keep your rice cooked but still fluffy and separated—this will keep the soup from getting gluey.

Step-by-Step: Crock Pot Taco Rice Soup Recipe

1. Brown the ground beef in a skillet over medium heat until nicely caramelized and no pink remains. This toasty step layers in flavor that you’ll taste in every spoonful.
2. Add diced onion to the beef in the pan and sauté just until softened and fragrant, about 3-4 minutes. You want the onion translucent but not browned.
3. Transfer the beef mixture to your crock pot. Stir in taco seasoning, garlic salt, salt, pepper, corn, black beans, kidney beans, crushed tomatoes, and beef broth. Stir well to combine all those gorgeous colors and textures.
4. Cook on low for 4 to 5 hours or high for 2 to 2.5 hours. You’ll notice the soup deepening into a rich, golden hue with that fragrant blend of spices and simmered tomatoes.
5. Right before serving, stir in the cooked rice into the crock pot. Cover the lid again and let the rice warm through for 2 to 4 minutes, soaking up the broth without overcooking.
6. Ladle into bowls and top with your favorite garnishes—think shredded cheese, fresh cilantro, sour cream, or sliced avocado. The mix of creamy, crisp, and fresh toppings takes this soup next level.

Flavor Twists for Crock Pot Taco Rice Soup Recipe

• Swap ground beef for ground turkey or chicken for a lighter protein option.
• Add a pinch of smoked paprika or chipotle powder for a smoky heat boost.
• Stir in a handful of chopped fresh spinach or kale during the last 15 minutes for a veggie upgrade.
• Top servings with crushed tortilla chips or a squeeze of lime juice to brighten flavors.
• Try diced sweet potatoes or butternut squash for a subtle sweetness in autumn.
• For a creamier texture, swirl in some sour cream or Greek yogurt before serving.

Storage & Make-Ahead Tips

• Store leftover soup separately from rice if you want to keep the rice texture firmer for reheating.
• Reheat gently on the stovetop or low microwave setting to avoid overcooking the rice.
• This soup freezes beautifully: cool completely, then freeze in airtight containers for up to 3 months.
• Thaw overnight in the fridge and add a splash of broth when reheating if it looks thick.
• If you plan to meal prep, brown your beef and prep ingredients in advance, then dump and go in the morning.

Crock Pot Taco Rice Soup Recipe FAQs

• Can I use uncooked rice in the crock pot? I recommend adding cooked rice at the end to avoid mushiness—uncooked rice needs more liquid and longer cook time that can change soup texture.
• What are some good toppings for this soup? You can’t go wrong with shredded cheese, sour cream, diced avocado, fresh cilantro, or even a squeeze of lime for brightness.
• Can I make this vegetarian? Absolutely! Swap the ground beef for extra beans or lentils and use vegetable broth instead of beef broth.
• How spicy is this soup? The taco seasoning usually has mild to medium heat, but you can adjust by adding more chili powder or fresh jalapeños if you like it hotter.
• Can I prepare this soup in an Instant Pot? Yes! Use the sauté function to brown the beef and onions, then cook on high pressure for about 10 minutes, releasing the pressure naturally before adding rice.

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