Crockpot Taco Rice Soup

Crockpot Taco Rice Soup is the ultimate comfort food with a Tex-Mex twist. Packed with seasoned ground beef, tender rice, and hearty beans, this soup is rich, flavorful, and incredibly easy to make. Just toss everything into your slow cooker, and let the magic happen. Perfect for busy weeknights or a cozy weekend dinner, this soup is a guaranteed crowd-pleaser.

One chilly evening, I decided to try a new spin on our beloved taco night. The idea of transforming all our favorite taco flavors into a warm, hearty soup sounded like the perfect solution. The moment I lifted the Crockpot lid, the aroma filled our home, and my husband immediately asked, “Is it ready yet?” This dish has since become a family favorite, with my kids lovingly calling it “taco hugs in a bowl.”

Why You’ll Love Crockpot Taco Rice Soup

•Set It and Forget It: Minimal effort, maximum flavor with the Crockpot.

•Customizable: Easily tweak ingredients to fit your taste or dietary needs.

•Tex-Mex Comfort: All the best taco flavors in a cozy soup form.

•Freezer-Friendly: Make a big batch and enjoy it later.

Ingredients Notes For Crockpot Taco Rice Soup

•Ground Beef: Can be substituted with ground turkey or chicken for a lighter option.

•Taco Seasoning: Use store-bought or homemade for that classic taco flavor.

•Rice: Long-grain white or brown rice works best, but you can also use instant rice for quicker results.

•Beans: Black beans or kidney beans add heartiness; feel free to mix it up.

•Corn: Frozen, fresh, or canned adds sweetness and texture.

•Diced Tomatoes with Green Chilies: Adds a mild kick to the soup.

•Broth: Chicken or beef broth keeps the soup rich and flavorful.

Recipe Steps

1.Brown the Beef:

•In a skillet, brown the ground beef with taco seasoning. Drain any excess fat.

2.Add to Crockpot:

•Transfer the cooked beef to the Crockpot. Add rice, beans, corn, diced tomatoes with green chilies, and broth.

3.Slow Cook:

•Set the Crockpot to low for 6–8 hours or high for 3–4 hours. Stir occasionally.

4.Check the Rice:

•About 30 minutes before serving, check if the rice is tender. If using instant rice, stir it in during the last 30 minutes of cooking.

5.Serve:

•Ladle the soup into bowls and top with shredded cheese, sour cream, cilantro, or crushed tortilla chips.

Storage Options

•Refrigerate: Store leftovers in an airtight container for up to 4 days.

•Freeze: Freeze soup in individual portions for up to 3 months. Reheat on the stovetop or in the microwave.

Variations & Substitutions

•Vegetarian: Skip the meat and add more beans or a plant-based protein.

•Spicy: Add diced jalapeños or a splash of hot sauce for extra heat.

•Cheesy: Stir in shredded cheese during the last 10 minutes for a creamier soup.

Frequently Asked Questions

Q: Can I use cooked rice?

Yes, add cooked rice during the last 30 minutes of cooking to prevent it from getting mushy.

Q: Can I make this on the stovetop?

Absolutely! Simmer all the ingredients in a large pot for about 30–40 minutes until the rice is tender.

Q: Can I add other veggies?

Sure! Bell peppers, zucchini, or even spinach would work wonderfully in this soup.

Warm, hearty, and bursting with flavor, Crockpot Taco Rice Soup will quickly become a family favorite in your home. Gather around and enjoy this Tex-Mex delight! 🌮🥣

Crockpot Taco Rice Soup

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Course: Main Course, Soup

Kitchen: Mexican, Mexican-Inspired

Prep Time: 10 minutes minutes

Servings: 6

Ingredients

 

1x2x3x

• ▢ 1 lb ground beef or ground turkey
• ▢ 1 small onion diced
• ▢ 1 packet 1 oz taco seasoning mix
• ▢ 1 can 14.5 oz diced tomatoes with green chilies
• ▢ 1 can 15 oz black beans, drained and rinsed
• ▢ 1 cup frozen corn
• ▢ 6 cups beef broth or chicken broth
• ▢ 1 cup uncooked white rice
• ▢ 1 cup shredded cheddar cheese plus extra for garnish
• ▢ 1/4 cup sour cream optional, for serving
• ▢ Tortilla chips chopped cilantro, and lime wedges (optional, for garnish)

Instructions

• Brown the Ground Meat:
• In a skillet over medium heat, cook the ground beef or turkey until browned and cooked through. Drain excess fat and add the diced onion. Sauté for 2-3 minutes until softened.
• Combine Ingredients in the Crockpot:
• Transfer the browned meat and onion mixture to your crockpot. Add the taco seasoning, diced tomatoes with green chilies, black beans, frozen corn, and beef broth. Stir to combine.
• Cook:
• Cover and cook on low for 6-8 hours or high for 3-4 hours.
• Add Rice:
• About 30 minutes before serving, stir in the uncooked white rice. Cover and let the rice cook until tender.
• Add Cheese:
• Stir in 1 cup of shredded cheddar cheese until melted into the soup.
• Serve:
• Ladle the soup into bowls and top with sour cream, additional cheese, tortilla chips, cilantro, and lime wedges as desired.