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Irresistible Crockpot Taco Rice Soup in 5 Easy Steps

Crockpot Taco Rice Soup Recipe
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A hearty and flavorful soup combining the ease of a crockpot with the taste of tacos and rice.

Ingredients

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  • 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)

Instructions

  1. Brown the ground beef in a skillet over medium heat. Drain excess fat.
  2. 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.
  3. Stir well to combine.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the rice is tender.
  5. 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

Find it online: https://www.recipekitchenhub.com/crockpot-taco-rice-soup-recipe/