Crockpot Taco Rice Soup

Looking for a hearty, flavorful meal that practically cooks itself? This Crockpot Taco Rice Soup is the perfect weeknight dinner! Packed with seasoned ground beef, tender rice, beans, and a bold taco-flavored broth, this soup is both comforting and satisfying. Just throw everything in the slow cooker and let the magic happen!

Why You’ll Love This Recipe

• Effortless: The slow cooker does all the work!
• Bold & Flavorful: Taco seasoning and salsa bring a delicious kick.
• Filling & Hearty: Packed with protein, fiber, and satisfying rice.
• Perfect for Meal Prep: Great for leftovers and freezer-friendly.

Ingredients You’ll Need

• 1 lb ground beef (or ground turkey)
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
• 1 can (14.5 oz) diced tomatoes (with juice)
• 1 can (10 oz) diced tomatoes with green chilies
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 cup uncooked long-grain white rice
• 4 cups beef broth
• 1 cup salsa (mild or spicy, your choice)
• 1 tsp cumin
• ½ tsp chili powder (optional for extra heat)
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• 1 cup shredded cheese (cheddar, Mexican blend, or pepper jack)
• ½ cup sour cream (for serving)
• Fresh cilantro, chopped (for garnish)
• Tortilla chips (for crunch, optional)

Tools You’ll Need

• Large skillet (for browning meat)
• Slow cooker (Crockpot)
• Wooden spoon
• Ladle

How to Make Crockpot Taco Rice Soup

Step 1: Brown the Ground Beef

1. In a large skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks.
2. Add the diced onion and garlic, and cook for another 2 minutes until softened.
3. Drain excess grease and stir in the taco seasoning.

Step 2: Load the Crockpot
4. Transfer the cooked beef mixture to the slow cooker.
5. Add diced tomatoes, diced tomatoes with green chilies, black beans, corn, uncooked rice, beef broth, salsa, cumin, chili powder, salt, and pepper.

Step 3: Slow Cook to Perfection
6. Stir everything together, cover, and cook on low for 5-6 hours or high for 2-3 hours, until the rice is tender.

Step 4: Stir & Serve
7. Before serving, give the soup a good stir and check the seasoning. Adjust salt and spice if needed.
8. Ladle into bowls and top with shredded cheese, sour cream, fresh cilantro, and crushed tortilla chips for a little crunch!

What to Serve with Taco Rice Soup

• Warm flour or corn tortillas
• A simple avocado salad
• Cheesy quesadillas on the side
• Extra tortilla chips for dipping

Tips for Success

• Use Brown Rice? Add 1 extra cup of broth and increase cooking time by 1-2 hours.
• Prefer a Thicker Soup? Reduce broth by 1 cup for a chili-like texture.
• Want More Spice? Use spicy salsa or add chopped jalapeños.
• Make it Creamy: Stir in ½ cup of cream cheese at the end for a rich, creamy texture.

Storing & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Let the soup cool completely, then freeze in portioned containers for up to 3 months.
• Reheat: Warm in a pot over low heat, adding a splash of broth if needed.

FAQs

Can I use ground turkey instead of beef?
Yes! Ground turkey works great and keeps it lighter.

Will the rice get mushy?
If you’re making this soup for meal prep, cook the rice separately and stir it in before serving.

Can I make this on the stovetop?
Absolutely! Simmer everything in a large pot for about 30 minutes until the rice is tender.

Final Thoughts

This Crockpot Taco Rice Soup is a must-try for busy nights! It’s cozy, satisfying, and packed with Tex-Mex flavors. Whether you serve it for dinner or meal prep it for the week, it’s guaranteed to be a family favorite.

Preparation Time: 10 minutes
Cooking Time: 5-6 hours (low) | 2-3 hours (high)
Cuisine: Mexican-American

Nutritional Information (Per Serving):
Calories: 380 | Protein: 25g | Carbohydrates: 42g | Fat: 12g | Fiber: 7g | Sodium: 780mg

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