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Crock Pot Taco Rice Soup Recipe

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4.9 from 104 reviews

This Crock Pot Taco Rice Soup is a hearty, flavorful dish featuring seasoned ground beef, beans, corn, tomatoes, and rice slow-cooked to perfection. Ideal for a comforting meal that’s easy to prepare, it combines classic taco flavors with a warm, filling soup base that cooks effortlessly in your crock pot.

Ingredients

Meat and Seasoning

  • 1 lb ground beef, browned
  • 2 Tbsp taco seasoning
  • 1 tsp garlic salt
  • 1 tsp salt
  • 1 tsp 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

Instructions

  1. Prepare the beef: Brown 1 lb of ground beef in a skillet over medium heat until fully cooked, then drain excess fat.
  2. Add ingredients to crock pot: Place the browned ground beef, taco seasoning, garlic salt, salt, pepper, diced onion, corn, black beans, kidney beans, crushed tomatoes, and beef broth into the crock pot. Stir gently to combine all ingredients.
  3. Cook the soup: Cover the crock pot and cook on low for 4 to 5 hours, or on high for 2 to 2.5 hours, allowing the flavors to meld and ingredients to soften.
  4. Incorporate rice: Just before serving, stir in the 2 cups of cooked rice into the soup. Cover and let it warm for 2 to 4 minutes to absorb the flavors and heat through.
  5. Serve: Ladle the soup into bowls and top with your favorite toppings such as shredded cheese, sour cream, fresh cilantro, or sliced jalapeños. Enjoy your comforting crock pot taco rice soup!

Notes

  • For a vegetarian version, substitute ground beef with plant-based meat or extra beans and skip the beef broth.
  • Use low-sodium broth and reduce added salt to control sodium intake.
  • Cook your rice ahead or use leftover rice for convenience.
  • Adjust seasoning to your taste; add more taco seasoning for extra spice.
  • Leftovers store well in the fridge for up to 3 days and can be frozen for up to 2 months.

Find it online: https://crispcharm.com/crock-pot-taco-rice-soup-recipe/