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Crockpot Taco Rice Soup Recipe

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  • Author: James Carter
  • Total Time: 6 hours 20 minutes - 8 hours 45 minutes
  • Yield: 6-8 servings 1x

Description

This easy Crockpot Taco Rice Soup recipe is a flavorful and hearty meal that’s perfect for busy weeknights. Packed with ground beef, beans, vegetables, and savory taco seasonings, it’s a comforting dish that practically makes itself.

Ingredients

Scale
  • 1 pound ground beef (or ground turkey)
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
  • 1 (4 ounce) can diced green chilies, undrained
  • 4 cups beef broth (or vegetable broth)
  • 1 packet (1 ounce) taco seasoning
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste
  • 1 cup uncooked white rice
  • Optional toppings: shredded cheddar cheese, sour cream, fresh cilantro, chopped green onions, crushed tortilla chips, sliced jalapeños

Instructions

  1. 1. In a large skillet over medium-high heat, brown the ground beef. Drain off any excess grease. Add the chopped onion and bell peppers to the skillet and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
  2. 2. Transfer the browned meat and vegetable mixture to your slow cooker.
  3. 3. Add the drained and rinsed black beans and kidney beans to the slow cooker.
  4. 4. Pour in the undrained diced tomatoes, undrained Rotel, and undrained diced green chilies.
  5. 5. Add the beef broth, taco seasoning packet, chili powder, cumin, and cayenne pepper (if using). Stir everything together thoroughly.
  6. 6. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  7. 7. About 30-45 minutes before serving, stir in the uncooked white rice. Continue to cook, covered, until the rice is tender and has absorbed some of the liquid, stirring occasionally.
  8. 8. Season the soup with salt and freshly ground black pepper to taste before serving.

Notes

Allow the soup to cool completely before transferring it to airtight containers. Store in the refrigerator for up to 3-4 days. To reheat on the stovetop, place the soup in a saucepan over medium heat, stirring occasionally. You may need to add a splash more broth or water as it can thicken. To reheat in the microwave, place a serving in a microwave-safe bowl and heat on medium power in 30-second intervals until hot, stirring. For longer storage, freeze for up to 3 months.

  • Prep Time: 20 minutes
  • Cook Time: 6-8 hours on Low or 3-4 hours on High (plus 30-45 minutes for rice)
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: Approx. 350-450 (varies with toppings and meat choice)
  • Sugar: Approx. 5-8g
  • Sodium: Approx. 900-1200mg (varies with taco seasoning and broth)
  • Fat: Approx. 10-20g
  • Carbohydrates: Approx. 40-50g
  • Fiber: Approx. 8-12g
  • Protein: Approx. 25-35g

From my kitchen to yours. Wishing you a delicious moment :-)

Find it online: https://www.flavorsbybetty.com/simple-crockpot-taco-rice-soup-recipe-for-a-delicious-meal/