This Crockpot Taco Rice Soup is a hearty, flavor-packed meal loaded with seasoned ground beef, tender rice, beans, corn, and tomatoes in a rich taco-spiced broth. It’s an easy slow cooker dinner that’s perfect for busy weeknights and even better as leftovers.
Crockpot Taco Rice Soup
Crockpot Taco Rice Soup with ground beef, rice, beans, corn, tomatoes, and taco seasoning. An easy slow cooker family dinner.
Ingredients
Method
- Brown the ground beef in a skillet over medium heat until fully cooked. Drain the excess grease.
- Transfer the cooked beef to the crockpot.
- Add the onion, garlic, beef broth, diced tomatoes, diced tomatoes with green chilies, black beans, corn, uncooked rice, taco seasoning, cumin, smoked paprika, salt, and black pepper.
- Stir well to combine.
- Cover and cook on Low for 5 to 6 hours or High for 2½ to 3½ hours, until the rice is tender.
- Stir the soup well before serving.
- Top each bowl with shredded cheddar cheese and fresh cilantro.
- Serve hot with your favorite toppings.
Notes
- Browning the beef first creates a richer flavor.
- Stir once or twice during cooking if possible to keep the rice from sticking.
- Add extra broth if the soup thickens more than you prefer.
- Freshly shredded cheese melts better than pre-shredded cheese.
- Taste and adjust the seasoning before serving.
Variations
- Use ground turkey or chicken instead of beef.
- Add pinto beans in place of black beans.
- Stir in cream cheese for a creamier soup.
- Add diced jalapeños for extra heat.
- Replace white rice with brown rice, increasing the cooking time as needed.
Serving Suggestions
- Serve with tortilla chips.
- Top with sliced avocado.
- Add sour cream.
- Garnish with sliced green onions.
- Serve with warm cornbread or flour tortillas.
Tips
- Rinse canned beans before adding them to reduce excess sodium.
- Don’t overcook the rice, or it may become too soft.
- Store leftovers in the refrigerator for up to 4 days.
- Add a splash of broth when reheating to loosen the soup.
- Freeze the soup without the rice if preparing it far in advance for the best texture.
Prep Time, Cook Time, and Total Time
Prep Time: 15 minutes
Cook Time: 5 hours 30 minutes
Total Time: 5 hours 45 minutes
Servings
Serves: 6
Nutrition Information (Approximate Per Serving)
- Calories: 465
- Protein: 28g
- Carbohydrates: 35g
- Fat: 24g
- Sodium: 880mg
FAQs
Can I use cooked rice instead of uncooked rice?
- Yes. Stir cooked rice into the soup during the last 15 to 20 minutes of cooking so it warms through without becoming mushy.
Can I freeze Taco Rice Soup?
- Yes. For the best texture, freeze the soup before adding the rice. Cook fresh rice and stir it in after reheating.
Can I make this soup vegetarian?
- Absolutely. Replace the ground beef with extra beans or plant-based crumbles, and use vegetable broth instead of beef broth.
How spicy is this soup?
- It’s mildly spicy. Add diced jalapeños, cayenne pepper, or extra taco seasoning if you’d like more heat.
What toppings go well with Taco Rice Soup?
- Cheddar cheese, sour cream, avocado, tortilla chips, cilantro, green onions, jalapeños, and a squeeze of fresh lime are all excellent choices.
Can I use instant rice?
- It’s best to avoid instant rice in the slow cooker because it cooks too quickly. If using instant rice, stir it in during the last 10 to 15 minutes of cooking.
Conclusion
This Crockpot Taco Rice Soup is a warm, satisfying meal filled with bold taco flavors, hearty beef, beans, rice, and vegetables. It’s an easy slow cooker recipe that’s perfect for feeding the whole family and makes fantastic leftovers.
