Description
Looking for a delicious and easy dinner idea? Try this Crockpot Taco Rice Soup Recipe for a tasty meal the whole family will love!
Ingredients
Scale
- 1 pound (450g) ground beef, browned (or ground turkey for a leaner option)
- 1 cup (185g) uncooked long-grain white rice
- 1 medium onion, diced (about 1 cup)
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 oz/425g) black beans, drained and rinsed
- 1 can (15 oz/425g) kidney beans, drained and rinsed
- 1 can (15 oz/425g) corn kernels, drained
- 2 cans (14.5 oz/410g each) diced tomatoes with green chilies
- 4 cups (950ml) low-sodium chicken broth
- 2 tablespoons taco seasoning (store-bought or homemade)
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon chili powder (adjust to taste)
- Salt and pepper to taste
Instructions
- Step 1: Prepare the Base Brown the ground beef in a skillet over medium-high heat until no longer pink, about 5-7 minutes. Break it apart with a wooden spoon as it cooks to ensure even browning. Drain excess fat, then transfer the meat to your crockpot. This pre-cooking step adds tremendous flavor and ensures proper texture in your Crockpot Taco Rice Soup.
- Step 2: Add Most Ingredients To your slow cooker, add the diced onion, red bell pepper, garlic, drained black beans, kidney beans, and corn. Pour in the diced tomatoes with green chilies (with their liquid) and the chicken broth. This creates the foundation of your soup with a beautiful balance of proteins, vegetables, and liquid.
- Step 3: Season the Soup Sprinkle the taco seasoning, dried oregano, cumin, and chili powder over the ingredients in the slow cooker. Add salt and pepper to taste. Stir everything together until well combined, ensuring the seasonings are evenly distributed throughout the mixture.
- Step 4: Set Cooking Time Cover the crockpot and set to cook on low for 6-8 hours or on high for 3-4 hours. The slower cooking option allows flavors to develop more deeply, but both methods yield delicious results for your taco rice soup.
- Step 5: Add Rice When approximately 45-60 minutes of cooking time remains (if cooking on high) or 1.5-2 hours (if cooking on low), add the uncooked rice to the soup and stir to combine. Replace the lid and continue cooking for the remaining time, until the rice is tender and has absorbed some of the flavorful broth.
- Step 6: Final Adjustments and Serving Once the rice is cooked through, taste and adjust seasoning if necessary. If the soup seems too thick, add a little more broth or water until you reach your desired consistency. Serve your Crockpot Taco Rice Soup hot, topped with your choice of garnishes like shredded cheese, sour cream, diced avocado, fresh cilantro, or crushed tortilla chips.
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