Crock Pot Taco Rice Soup
Crock Pot Taco Rice Soup is a warm and comforting dish that combines the beloved flavors of tacos in a hearty soup. With seasoned ground beef, vibrant veggies, and tender rice simmered to perfection, this recipe is an easy go-to for chilly evenings or family gatherings. Simply toss the ingredients in your slow cooker and enjoy the delightful aroma as it fills your home. Top with cheese or fresh cilantro for an extra touch that will have everyone asking for seconds!
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
- 1 lb lean ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup long-grain white rice
- 2 tbsp taco seasoning
- 4 cups low-sodium chicken broth
Instructions
- Brown ground beef in a skillet over medium heat until fully cooked. Drain excess fat.
- Sauté chopped onion and minced garlic in the same skillet until fragrant (about 3 minutes). Combine with beef in the crock pot.
- Add diced tomatoes, black beans, rice, taco seasoning, and chicken broth to the crock pot. Stir well.
- Cover and cook on low for 6 hours or high for 3 hours until flavors meld and rice is tender.
- Stir well before serving; adjust seasoning if necessary. Ladle into bowls and top with cheese or cilantro.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 360
- Sugar: 3g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 60mg
Keywords: - For a vegetarian version, swap ground beef with plant-based protein or additional beans. - Customize by adding corn or bell peppers for extra flavor and texture. - Store leftovers in an airtight container for up to five days; add broth when reheating to maintain creaminess.