Description
Indulge in our tasty Crockpot Taco Rice Soup Recipe! Discover a delicious and easy meal for busy nights. Try it now!
Ingredients
Scale
- 1 pound (454g) lean ground beef, browned and drained
- 1 medium onion, finely diced (about 1 cup)
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz/411g) diced tomatoes with green chilies
- 1 can (15 oz/425g) black beans, drained and rinsed
- 1 can (15 oz/425g) corn kernels, drained (or 1½ cups frozen corn)
- ¾ cup (150g) long-grain white rice, uncooked
- 1 packet (1.25 oz/35g) taco seasoning (or homemade equivalent)
- 4 cups (946ml) low-sodium chicken broth
- 1 tablespoon lime juice
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- Optional toppings: shredded cheese, sour cream, diced avocado, fresh cilantro, lime wedges, tortilla strips
Instructions
- Step 1: Prepare the Meat Base In a large skillet over medium-high heat, brown the ground beef until no pink remains, about 5-7 minutes. Add the diced onion during the last 2 minutes of cooking and sauté until translucent. Drain any excess fat, then add the minced garlic and taco seasoning, stirring to coat the meat mixture for about 30 seconds until fragrant. This pre-seasoning step ensures the beef carries maximum flavor into your **Crockpot Taco Rice Soup**.
- Step 2: Assemble in the Slow Cooker Transfer the seasoned meat mixture to your 6-quart slow cooker. Add the diced tomatoes with green chilies, drained black beans, corn, chopped bell pepper, chicken broth, lime juice, salt, and black pepper. Stir gently to combine all ingredients. Notice how the broth should just cover all the solid ingredients—this proportion ensures proper cooking without making the soup too watery or too thick.
- Step 3: Set Cooking Time Cover the slow cooker and set to cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The extended cooking time allows the flavors to meld together and develop that signature slow-cooked taste that makes this taco rice soup so comforting. Your kitchen will begin to fill with an amazing aroma after the first hour or so.
- Step 4: Add the Rice About 30-45 minutes before the end of the cooking time, add the uncooked rice to the slow cooker and stir to incorporate. Replace the lid and continue cooking for the remaining time. The rice will absorb the flavorful broth as it cooks, thickening the soup and becoming tender. If the soup becomes too thick, add an additional ½ cup of hot broth or water.
- Step 5: Serve and Garnish Once the rice is tender, give your **Crockpot Taco Rice Soup** a final stir and taste for seasoning, adjusting with salt and pepper if needed. Ladle the hot soup into bowls and set out a variety of toppings for everyone to customize their own bowl. A sprinkle of shredded cheese will melt beautifully over the hot soup, while a dollop of sour cream adds creamy richness. Fresh elements like diced avocado, cilantro, and a squeeze of lime brighten each serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg