Slow Cooker Taco Rice Soup

Technically, Winter is still here for a few more weeks… but you wouldn’t know it from our weather. Temperatures in the 70s and 80s, and talk of hitting 90. Almost makes you want to break out the shorts and suntan oil. But Winter it still is, which means soups are still fair game on my menu.

This dish kind of reminds me of a taco platter from a Tex-Mex restaurant – it’s got taco-seasoned beef, it’s got beans (whole, not refried), and it’s got rice. But to make it a soup it needs liquid, so we have beef stock for good measure. And there’s tomatoes, corn, onion, and a few other seasonings to round out the flavors.

It cooks pretty fast, even in a slow cooker (ironic, eh?). And when serving you can top it with cheese and sour cream, or even a bit of hot sauce if it’s not spicy enough for your taste. Add some tortilla chips on the side, and you’re all set for a fiesta with a spoon. Ole!

Adapted from Eating On A Dime

Print Recipe

Slow Cooker Taco Rice Soup

Author: miketriesanewrecipe Cooking Method: Slow Cooked Courses: Dinner, Soup

Difficulty: Beginner Prep Time 20 mins Cook Time 4 hrs Total Time 4 hrs 20 mins

Servings: 12

Best Season: Winter

Description

A hearty soup that contains all the tastes you'd find in a taco platter - beef, beans, rice, and all the seasonings.

Adapted from Eating On A Dime

Ingredients

Scale

1/2x 1x 2x 3x

• 2 lb lean ground beef
• 2 envelopes taco seasoning (1 oz each)
• 2 tsp garlic powder
• 2 tsp salt
• 2 tsp ground black pepper
• 1 ¹⁄₂ cup onion, diced
• 1 can whole kernel corn, drained (15 oz)
• 2 can black beans, drained and rinsed
• 2 can red kidney beans, drained and rinsed
• 2 can crushed tomatoes (15 oz each)
• 6 cup beef broth or stock
• 4 cup cooked white rice

Instructions

1. In a large skillet, brown the ground beef over medium-high heat, breaking the meat into crumbles as it cooks. Remove from heat and drain excess grease.

2. In a 6 quart or larger slow cooker, add the browned meat and all other ingredients except the rice, and stir to mix thoroughly.

3. Cover and cook on Low for 4 hours or on High for 2 hours. Approximately 30 minutes before the end of cooking, prepare the rice according to package directions.

4. Add the cooked rice to the mixture and stir to blend thoroughly (Note: this will completely fill a 6 quart slow cooker to the rim, so be very careful when stirring). Serve immediately.

Nutrition Facts

Servings 12

Serving Size 2 cups

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Amount Per Serving

Calories 429kcal

% Daily Value *

Total Fat 11g17%

Saturated Fat 3.8g19%

Cholesterol 67mg23%

Sodium 1837mg77%

Potassium 875mg25%

Total Carbohydrate 47.9g16%

Dietary Fiber 9.8g40%

Sugars 2.1g

Protein 34.1g69%

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Calcium 123 mg

Iron 7 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Notes

• A 6 quart or larger slow cooker is required. Note that when the rice is added in the last step, a 6 quart slow cooker will be filled completely to the rim, so take care when stirring. The recipe can be cut in half if a larger slow cooker is not available.
• This soup can also be prepared on the stovetop as follows:
  • Brown the ground beef.
  • Combine all ingredients except rice in a 6 quart or larger cookpot or Dutch oven.
  • Bring to a boil over medium heat, then cover and reduce to a low simmer for 1 hour before adding the cooked rice.
• This soup will be slightly thick when finished, and will continue to thicken as it cools. Add water or beef broth as needed until the desired consistency is reached.
• Mild, Regular, or Hot taco seasoning can be used.
• Serving suggestions:
  • Toppings - shredded cheese, sour cream
  • On the side - salsa, tortilla chips, hot sauce

 

Keywords: soup, taco, ground beef, kidney beans, black beans, slow cooker, crockpot, tomatoes, rice