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Crockpot Taco Rice Soup

Crockpot Taco Rice Soup

Crockpot Taco Rice Soup with ground beef, rice, beans, corn, tomatoes, and taco seasoning. An easy slow cooker family dinner.
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Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 45 minutes
Servings: 6
Calories: 465
Ingredients Method Notes

Ingredients
  

  • 1 pound lean ground beef
  • 1 small onion diced
  • 3 cloves garlic minced
  • 4 cups beef broth
  • 1 14.5-ounce can diced tomatoes, undrained
  • 1 10-ounce can diced tomatoes with green chilies
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup frozen or canned corn
  • ¾ cup uncooked long-grain white rice
  • 1 packet taco seasoning about 2 tablespoons
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • Fresh cilantro chopped, for garnish

Method
 

  1. Brown the ground beef in a skillet over medium heat until fully cooked. Drain the excess grease.
  2. Transfer the cooked beef to the crockpot.
  3. 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.
  4. Stir well to combine.
  5. Cover and cook on Low for 5 to 6 hours or High for 2½ to 3½ hours, until the rice is tender.
  6. Stir the soup well before serving.
  7. Top each bowl with shredded cheddar cheese and fresh cilantro.
  8. 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.