If you’ve been searching for a comforting, flavorful meal that feels like a warm hug in a bowl, this Crock Pot Taco Rice Soup Recipe is your new best friend. It’s a vibrant blend of seasoned ground beef, hearty beans, sweet corn, and tender rice all simmered together in a slow cooker, creating a deliciously easy dinner that will have everyone asking for seconds. With simple ingredients and an effortless process, this soup combines the zest of taco seasoning with the heartiness of rice and beans, making it a satisfying, crowd-pleasing dish perfect for busy weeknights or cozy weekends.
Ingredients You’ll Need
You don’t need a pantry full of fancy items to whip up this delightful soup. Each ingredient plays a crucial role, from the savory depth the beef brings to the colorful bursts of corn and beans, making every spoonful a balanced explosion of flavors and textures.
- 1 lb ground beef: Choose lean or regular depending on your preference; it’s the protein-packed base of the soup.
- ½ onion (diced): Adds a subtle sweetness and aromatic foundation to enrich the broth.
- 1 cup corn (frozen or canned): Provides a pop of sweetness and a pleasant texture contrast.
- 1 can black beans (15 oz): Full of fiber and a creamy bite, black beans deepen the heartiness.
- 1 can kidney beans (15 oz): Adds color and a sturdy texture that holds up well in slow cooking.
- 1 can crushed tomatoes (15 oz): Introduces a tangy, vibrant base to marry all the flavors.
- 3 cups beef broth: Ensures a rich and savory liquid component that ties the soup together.
- 2 cups cooked rice: The starchy element that makes this soup more filling and comforting.
- 2 Tbsp Taco Seasoning: The star spice blend that infuses the soup with classic taco flavor.
- 1 tsp garlic salt: Adds subtle garlic notes plus seasoning in one go.
- 1 tsp salt: Balances and elevates all the ingredients.
- 1 tsp pepper: Brings a mild heat and rounds out the seasoning.
How to Make Crock Pot Taco Rice Soup Recipe
Step 1: Brown the Ground Beef
Start by heating a skillet over medium heat and cooking the ground beef until it’s nicely browned. This step is key because browning the meat develops rich, meaty flavors that become the foundation of your soup. Once browned, drain off any excess fat to keep the soup from getting greasy before transferring the beef to your slow cooker.
Step 2: Add the Veggies and Seasonings
Next, toss in the diced onion, corn, black beans, kidney beans, crushed tomatoes, taco seasoning, garlic salt, salt, and pepper. Pour the beef broth over everything for the liquid base. The combination of these ingredients creates a complex but harmonious flavor — the beans and veggies add texture, the tomatoes bring acidity, and the taco seasoning spices things up just right.
Step 3: Slow Cook to Perfection
Cover your slow cooker and set it to cook on low for 4 to 5 hours, or if you’re pressed for time, high for 2 to 2.5 hours. The slow simmer allows all the flavors to meld beautifully and the ingredients to soften into a rich and hearty soup that tastes like it simmered all day.
Step 4: Stir in the Cooked Rice
Just before serving, gently fold in the cooked rice and let it warm through for a few minutes. Adding the rice at the end ensures it maintains its texture and doesn’t turn mushy, giving you that satisfying bite in every spoonful.
Step 5: Serve and Enjoy
Now comes the best part — ladling out your Crock Pot Taco Rice Soup Recipe into bowls and customizing with your favorite toppings. This is where you can make it truly your own!
How to Serve Crock Pot Taco Rice Soup Recipe
Garnishes
Turning a good soup into a great one often comes down to toppings. Freshly shredded cheese melts beautifully on top, while slices of creamy avocado add a cool contrast. A dollop of sour cream adds richness, and a sprinkle of chopped cilantro or green onions gives an herbal brightness that livens up every bite.
Side Dishes
This soup stands proudly on its own but pairs wonderfully with simple sides like warm cornbread or crunchy tortilla chips for dipping. A light salad with a tangy vinaigrette can also balance out the heartiness and add fresh greens to your meal.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or hollowed-out bell peppers for an impressive presentation at gatherings. You can also offer a “build-your-own bowl” style meal with all the toppings laid out so everyone can customize their bowl just the way they like it!
Make Ahead and Storage
Storing Leftovers
After enjoying your delicious Crock Pot Taco Rice Soup Recipe, store any leftovers in an airtight container in the refrigerator. This soup keeps well for about 3 to 4 days, making it a convenient option for quick lunches or dinners later in the week.
Freezing
If you want to keep it longer, this soup freezes beautifully. Just transfer cooled soup (without the rice, to maintain the best texture) into freezer-safe containers and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and add fresh cooked rice when reheating.
Reheating
Reheat your soup gently on the stove or in the microwave until steaming hot, stirring occasionally. If the soup has thickened in the fridge, add a splash of beef broth or water to loosen it up. Don’t forget to stir in the rice during reheating for the perfect consistency.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey is a great lean alternative that works well with the spices in this soup. Just brown it similarly, keeping an eye on it as it tends to cook a bit faster.
Do I need to cook the rice before adding it to the soup?
Yes, cooking the rice beforehand is important. Adding uncooked rice to the slow cooker would result in uneven cooking and a mushy texture. Stir in the cooked rice at the end to keep it perfect.
Can I make this soup vegetarian?
Definitely! Replace the ground beef with extra beans or a plant-based protein, and use vegetable broth instead of beef broth for a delicious vegetarian version.
What is the best way to thicken the soup if it’s too watery?
If your soup ends up thinner than you like, you can simmer it uncovered for a bit to reduce the liquid or add a slurry made of cornstarch and water to thicken it quickly.
How spicy is the Crock Pot Taco Rice Soup Recipe?
The spiciness mostly depends on the taco seasoning you use. You can control the heat by choosing mild or spicy seasoning blends and adjusting the amount to suit your taste.
Final Thoughts
There’s something truly special about comfort food made easy, and this Crock Pot Taco Rice Soup Recipe hits all the right notes. Whether you’re feeding a crowd or simply craving a cozy bowl of flavor-packed warmth, this soup is a winner every time. Give it a try, and I promise it’ll become a staple in your meal rotation, bringing smiles and satisfied appetites with every spoonful.
Print
Crock Pot Taco Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Description
This hearty Crock Pot Taco Rice Soup is a comforting and flavorful slow-cooked dish, perfect for busy days. Packed with ground beef, beans, corn, tomatoes, and seasoned with taco spices, it combines tender meat and wholesome ingredients with cooked rice for a filling meal that’s easy to prepare and serves six.
Ingredients
Meat and Vegetables
- 1 lb ground beef
- ½ onion, diced
- 1 cup corn (frozen or canned)
Beans and Tomatoes
- 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 Seasonings
- 3 cups beef broth
- 2 Tbsp taco seasoning
- 1 tsp garlic salt
- 1 tsp salt
- 1 tsp pepper
Other
- 2 cups cooked rice
Instructions
- Brown the meat: In a skillet over medium heat, brown the ground beef until fully cooked. Drain off excess fat to keep the soup from becoming greasy. Transfer the browned beef to the slow cooker.
- Add vegetables and beans: Add the diced onion, corn, black beans, kidney beans, crushed tomatoes, taco seasoning, garlic salt, salt, and pepper to the slow cooker with the beef.
- Pour in broth and cook: Pour 3 cups of beef broth into the slow cooker. Cover and cook on low heat for 4-5 hours, or on high for 2-2.5 hours, allowing flavors to meld and ingredients to cook through.
- Stir in rice: Just before serving, stir in the cooked rice to warm it through for a few minutes, integrating it into the soup perfectly.
- Serve: Ladle the soup into bowls and serve hot. Add your favorite toppings like shredded cheese, avocado slices, or fresh cilantro to enhance flavor and texture.
Notes
- The beans should be drained and rinsed to remove excess sodium and liquid.
- If you prefer a spicier soup, add some chopped jalapeños or hot sauce during cooking.
- For a vegetarian version, substitute the ground beef with textured vegetable protein or omit meat altogether and use vegetable broth.
- The cooked rice is added at the end to prevent it from overcooking and becoming mushy.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
