Description
A comforting Slow Cooker Taco Rice Soup featuring lean ground beef, fire roasted tomatoes, beans, and tender rice, infused with flavorful taco seasoning. This easy, hands-off recipe is perfect for a hearty dinner and can be topped with your favorite garnishes for a personalized touch.
Ingredients
Scale
Main Ingredients
- 1 lb lean ground beef
- 2 tablespoons taco seasoning (or 1 1 oz packet)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 (14 oz each) cans fire roasted tomatoes
- 1 (15 oz) can chili beans
- 1 (15 oz) can black beans, drained and rinsed
- 1 (8 oz) can tomato sauce
- 3 cups beef broth
- 1 cup cooked white or Spanish rice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Brown the beef: In a skillet over medium-high heat, brown the ground beef, breaking it apart with a spoon as it cooks until no longer pink. Season with taco seasoning and cook for an additional 1-2 minutes to infuse the flavors.
- Combine ingredients in slow cooker: Transfer the browned beef to the slow cooker. Add chopped onion, minced garlic, fire roasted tomatoes, chili beans, black beans, tomato sauce, and beef broth. Stir to combine thoroughly.
- Cook the soup: Cover the slow cooker and cook on low heat for 5 hours or on high heat for 3 hours, allowing the flavors to meld and the soup to cook through.
- Add rice and season: After cooking, stir in the cooked rice. Season the soup with kosher salt and freshly ground black pepper according to your taste. Cover again and let it warm through for about 5 minutes.
- Serve with toppings: Ladle the soup into bowls and garnish with your favorite toppings such as shredded cheese, sour cream, chopped cilantro, or jalapeños. Enjoy your hearty taco rice soup!
Notes
- If you prefer a vegetarian version, substitute ground beef with plant-based protein and use vegetable broth instead of beef broth.
- Cook the rice ahead of time to ensure it doesn't overcook in the slow cooker.
- Adjust the amount of taco seasoning based on your spice preference.
- For a thicker soup, reduce the beef broth quantity slightly.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 50 mg
