Oh my gosh, you have to try this crockpot taco rice soup recipe – it’s been saving my busy weeknights for years! Picture this: all the bold flavors of your favorite tacos, but in a cozy, spoonable soup that practically makes itself while you’re out living your life. I first threw this together one chaotic soccer practice evening when my kids were begging for tacos but I needed something hands-off. Now it’s our most-requested meal during chilly months. The magic happens when the rice soaks up all that spiced broth and the beef gets melt-in-your-mouth tender. Trust me, your family will go wild for this one.

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Why You’ll Love This Crockpot Taco Rice Soup Recipe

This soup is my ultimate kitchen hack – it gives you that “I slaved over dinner” feeling with barely any effort! Here’s why it’s become my go-to:

Dump-and-go magic: Just brown the beef (the only real “work”), then let the crockpot do its thing while you tackle your day
Flavor bomb: The taco seasoning infuses every bite, and the rice soaks up all that deliciousness like a flavor sponge
Toppings galore: Let everyone customize with cheese, avocado, or a squeeze of lime – my kids love crushed tortilla chips on top!
Leftover gold: Tastes even better next day (if you’re lucky enough to have leftovers)
One-pot wonder: Minimal cleanup means more time for important things… like second helpings!

Seriously, this recipe checks all the boxes for busy families or anyone craving comfort food without the fuss.

Ingredients for Crockpot Taco Rice Soup

Here’s everything you’ll need to make this flavor-packed soup – I promise it’s all simple stuff you might already have in your pantry! The key is using good quality taco seasoning (my secret weapon) and taking a few extra minutes to prep ingredients properly:

1 lb ground beef (browned and drained – don’t skip draining the fat!)
1 cup uncooked white rice (long-grain holds up best – avoid instant rice)
1 can (15 oz) black beans, drained and rinsed (gets rid of that tinny taste)
1 can (15 oz) corn, drained (or frozen corn works great too)
1 can (10 oz) diced tomatoes with green chilies (Rotel is my favorite brand)
1 packet taco seasoning (or 2 tbsp homemade if you’re fancy)
4 cups beef broth (low sodium lets you control the salt)
1 cup water (just enough to help the rice cook perfectly)
1 tsp garlic powder (trust me, it makes a difference)
1 tsp onion powder (the easy way to add depth)
1/2 tsp salt (adjust to taste after cooking)
1/2 tsp black pepper (freshly cracked if you’ve got it)

For serving: shredded cheese and fresh cilantro make it extra special, but those are totally optional!

How to Make Crockpot Taco Rice Soup

Okay, let’s get cooking! This recipe is so simple, but I’ve learned a few tricks over the years to make it absolutely perfect every time. Here’s exactly how I do it:

Brown that beef: Crank your skillet to medium heat and cook the ground beef until it’s nicely browned (no pink spots!). This step builds flavor – don’t rush it!
Drain the fat: Tilt the skillet and spoon out as much fat as you can. Your soup will thank you for not being greasy.
Dump everything in: Add the beef, rice, beans, corn, tomatoes, seasonings, broth, and water to your crockpot. Give it a good stir – I use a wooden spoon to scrape up any tasty bits from the bottom.
Set it and forget it: Pop the lid on and let the magic happen. No peeking – we want all that heat to stay inside!
Check for doneness: When the timer goes off, test the rice. It should be tender but not mushy.
Serve it up: Ladle into bowls and let everyone go wild with toppings. My family fights over who gets the last sprinkle of cheese!

Browning the Ground Beef

Don’t skip draining that fat! I learned the hard way that leaving it in makes the soup taste heavy and can leave an unappetizing grease slick on top. Just tilt your skillet and spoon it out – takes 30 seconds but makes a world of difference in texture.

Slow Cooking the Soup

Low and slow is my go-to (6-7 hours), but if you’re in a hurry, 3-4 hours on high works too. The rice is done when it’s tender but still has a slight bite – poke a grain between your fingers to check. If it’s crunchy, give it another 30 minutes.

Tips for the Best Crockpot Taco Rice Soup

After making this soup dozens of times (okay, maybe hundreds), I’ve picked up some tricks that take it from good to “oh wow!” status:

Spice it up: Swap regular taco seasoning for hot if you like some kick – my husband always adds extra jalapeños too!
Turkey twist: Ground turkey works beautifully if you want it lighter – just add an extra teaspoon of taco seasoning
Rice wisdom: Stir the rice about halfway through cooking to prevent clumping (but don’t overdo it!)
Broth boost: For richer flavor, use half beef broth and half chicken broth – sounds weird but tastes amazing
Fresh finish: Always add fresh lime juice right before serving – it brightens all the flavors

Oh! And if your soup seems too thick after cooking, just stir in a splash of hot water until it’s perfect.

Variations for Crockpot Taco Rice Soup

One of my favorite things about this recipe is how easily you can switch it up! Here are some delicious twists we’ve loved over the years:

Vegetarian version: Skip the beef and use 2 cups cooked lentils instead – they give that same hearty texture (and my vegetarian sister swears it’s even better!)
Bean swap: Pinto or kidney beans work great if you’re out of black beans – sometimes I use a mix for extra variety
Veggie boost: Toss in diced bell peppers with the other ingredients – the red ones add such pretty color!
Chicken twist: Use shredded rotisserie chicken instead of ground beef for a different protein option
Quinoa alternative: Swap the rice for quinoa if you want extra protein – just reduce liquid slightly

The best part? No matter how you change it, that amazing taco flavor always shines through!

Serving Suggestions for Crockpot Taco Rice Soup

Oh, the toppings are where the party starts! I always set out bowls of shredded cheese, diced avocado, and lime wedges – my kids love making their own “soup tacos” with crushed tortilla chips stirred right in. A dollop of sour cream and some fresh cilantro leaves take it over the top. Pro tip: warm flour tortillas on the side are perfect for sopping up every last delicious drop!

Storing and Reheating Crockpot Taco Rice Soup

Here’s the beautiful thing about this soup – it actually gets better as leftovers! But you’ve gotta store it right to keep that perfect texture. I always let it cool completely before popping it in airtight containers. In the fridge, it stays amazing for about 3 days (though mine never lasts that long).

For freezing, I portion it into freezer bags and lay them flat – saves so much space! It keeps beautifully for 2 months. When reheating, go low and slow – microwave in 30-second bursts, stirring between, or warm it gently on the stove with a splash of broth to loosen it up. The rice can get mushy if you nuke it too hard, so patience is key!

Nutritional Information

Here’s the scoop on what’s in each comforting bowl of this taco rice soup – but remember, these are just estimates! Your exact numbers might dance around a bit depending on your beef’s leanness or which taco seasoning you use. One hearty serving (about 1.5 cups) packs around 320 calories with 18g protein to keep you full. You’re getting 6g fiber from those beautiful beans and corn, plus just 10g fat (only 4g saturated). The sodium comes in at 890mg – that’s why I always recommend low-sodium broth so you can control the salt. Not bad for something that tastes this indulgent, right?

Frequently Asked Questions About Crockpot Taco Rice Soup

I get asked about this soup all the time – here are the most common questions that pop up (and my tried-and-true answers!):

“Can I use instant rice?” Oh honey, don’t do it! Instant rice turns to absolute mush in the crockpot. Stick with regular long-grain white rice – it holds up perfectly to slow cooking.
“Help! My soup’s too thin!” No worries! Just mash some of those beans right in the pot with the back of your spoon. The natural starch thickens it beautifully without changing the flavor.
“Can I make it ahead?” Absolutely! Brown the beef and store it with all the dry ingredients in a ziplock overnight. Next morning, dump it all in the crockpot with liquids – breakfast prep for dinner win!
“What if I don’t have taco seasoning?” Mix 2 tbsp chili powder, 1 tsp each cumin and garlic powder, plus 1/2 tsp each onion powder and paprika. Boom – instant homemade taco magic!
“Can I freeze leftovers?” You bet! The rice stays surprisingly good when frozen. Just thaw overnight in the fridge and reheat gently with a splash of broth.

Try this recipe and share your results in the comments!

Irresistible Crockpot Taco Rice Soup in 5 Easy Steps

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A hearty and flavorful soup combining the ease of a crockpot with the taste of tacos and rice.

Author: Kitchen Hub
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Yield: 6 servings 1x
Category: Soup
Method: Slow Cooker
Cuisine: Mexican
Diet: Low Lactose

Ingredients

Scale

1 lb ground beef
1 cup uncooked white rice
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (10 oz) diced tomatoes with green chilies
1 packet taco seasoning
4 cups beef broth
1 cup water
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
1/2 cup shredded cheddar cheese (optional)
1/4 cup chopped fresh cilantro (optional)

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Instructions

Brown the ground beef in a skillet over medium heat. Drain excess fat.
Add the cooked beef, rice, black beans, corn, diced tomatoes, taco seasoning, beef broth, water, garlic powder, onion powder, salt, and black pepper to the crockpot.
Stir well to combine.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the rice is tender.
Serve hot, topped with shredded cheese and cilantro if desired.

Notes

For a spicier soup, use hot taco seasoning or add diced jalapeños.
Leftovers can be stored in the refrigerator for up to 3 days.
Freeze portions for up to 2 months.

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 320
Sugar: 4g
Sodium: 890mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 6g
Protein: 18g
Cholesterol: 45mg