If you’re craving a hearty, comforting meal that’s packed with bold Mexican-inspired flavors, you’re going to love this Crock Pot Taco Rice Soup Recipe. It’s that perfect cozy bowl that warms you from the inside out, combining seasoned ground beef, tender beans, sweet corn, and fluffy rice all simmered slowly in a rich tomato and beef broth. The slow cooker does all the magic, turning a simple list of ingredients into a soul-satisfying dish that tastes like it took hours, even if you spend just a few minutes prepping. This soup is a true crowd-pleaser, perfect for weeknight dinners or feeding a hungry family with minimal fuss and maximum flavor.
Ingredients You’ll Need
With just a handful of ingredients, this recipe strikes that beautiful balance between simplicity and incredible depth of flavor. Each component plays a vital role — from the savory ground beef adding rich texture to the black and kidney beans that provide hearty protein and fiber, to the bright, fresh burst of corn and fragrant spices that bring everything to life.
- 1 lb ground beef: Provides a deliciously meaty base that’s packed with savory flavor.
- ½ onion (diced): Adds subtle sweetness and a little crunch that complements all the other textures.
- 1 cup corn (frozen or canned): Sweetness and vibrant color to brighten every spoonful.
- 1 can black beans (15 oz): Offers creamy, hearty bites and boosts the protein content.
- 1 can kidney beans (15 oz): Another layer of tasty, tender beans for that satisfying feel.
- 1 can crushed tomatoes (15 oz): Creates a rich, slightly tangy broth that ties the ingredients together.
- 3 cups beef broth: The flavorful liquid base that makes this soup soul-warming and comforting.
- 2 cups cooked rice: Soft, fluffy rice added at the end to soak up all those amazing flavors.
- 2 Tbsp Taco Seasoning: The essential spice mix bringing that classic taco taste to this stew-like soup.
- 1 tsp garlic salt: Adds a sharp, garlicky kick that perks up the broth.
- 1 tsp salt: To balance and enhance every taste in the pot.
- 1 tsp pepper: Just enough heat to keep things lively without overpowering the dish.
How to Make Crock Pot Taco Rice Soup Recipe
Step 1: Brown the Ground Beef
The first step is all about building that base of flavor. Heat a skillet over medium heat and brown the ground beef until it’s beautifully cooked through and no longer pink. This step not only develops the meat’s rich taste but also allows you to drain off any excess fat, keeping your soup hearty yet not greasy. Once done, transfer your browned beef to the slow cooker and prepare to add all those other gorgeous ingredients.
Step 2: Add Vegetables, Beans, and Seasonings
Next, toss in your diced onion, corn, black beans, kidney beans, crushed tomatoes, and all those flavorful seasonings including taco seasoning, garlic salt, salt, and pepper. Pour in the beef broth to drown everything in a warm, savory bath. All these ingredients combine to create a beautiful harmony of textures and tastes that simmer together, intensifying and melding during the slow cooking process.
Step 3: Slow Cook the Soup
Cover your slow cooker and let the soup do its thing. Cook on the low setting for 4 to 5 hours or if you’re pressed for time, crank it to high for 2 to 2.5 hours. This slow simmering makes sure every flavor has a chance to deepen and allows the ingredients to become perfectly tender—the epitome of comfort food done right.
Step 4: Stir in the Cooked Rice
Just before serving, stir in the cooked rice and allow it to warm through for a few minutes. This final touch adds a wonderfully soft and filling element that transforms the soup into a complete meal. The rice also soaks up some of the delicious juices, making every spoonful extra satisfying.
Step 5: Serve and Enjoy
Finally, ladle your Crock Pot Taco Rice Soup Recipe into bowls and get ready to dig in! This is the moment to get creative with toppings that bring contrast and freshness to the warm, hearty base.
How to Serve Crock Pot Taco Rice Soup Recipe
Garnishes
Think fresh and vibrant toppings: shredded cheese melting into the hot soup, diced avocado for creamy richness, a dollop of sour cream to cool things down, or some chopped cilantro for that herbal hint that lifts the entire dish. These garnishes are like a perfect encore that enhance the mouthwatering flavors without complicating the simplicity of the soup.
Side Dishes
Keep your sides cozy yet complementary. Crunchy tortilla chips or warm, buttery cornbread make excellent companions, offering delightful textures that contrast perfectly with the soup’s softness. A simple green salad or sliced fresh veggies can also bring a refreshing balance if you want to lighten things up a bit.
Creative Ways to Present
Why not go beyond the bowl? Serve this Crock Pot Taco Rice Soup Recipe inside crispy taco shells for a fun twist, or spoon it over nachos for a quick taco rice bake. You can also use it as a filling for stuffed peppers or as a fantastic topping for baked potatoes. The versatility is endless, making it a wonderfully adaptable recipe for all sorts of mealtime moods and occasions.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 3 to 4 days. Store your leftovers in an airtight container to preserve all the comforting flavors and prevent the rice from drying out or getting too mushy. It’s a great make-ahead option for busy weekday lunches or quick dinners.
Freezing
You can freeze Crock Pot Taco Rice Soup Recipe, but it’s best to do so before adding the cooked rice. Rice tends to change texture after freezing and reheating, becoming a little softer than fresh. Freeze the soup in freezer-safe containers or heavy-duty bags and thaw overnight in the fridge before reheating.
Reheating
Reheat your soup gently on the stovetop over medium-low heat, stirring occasionally. If you froze the soup without rice, add freshly cooked rice during reheating for the best texture. This way, you get that just-made freshness and warmth every time without sacrificing taste or consistency.
FAQs
Can I make this soup vegetarian or vegan?
Absolutely! Swap the ground beef with seasoned tofu, tempeh, or extra beans, and use vegetable broth instead of beef broth. The taco seasoning will still provide plenty of flavor, making this hearty soup just as satisfying.
Can I use brown rice instead of white rice?
Yes! Brown rice works well and adds a nuttier flavor plus extra fiber. Just keep in mind it takes longer to cook, so plan to prepare it ahead of time and add it at the end as instructed.
What if I don’t have a slow cooker?
No worries. You can make this on the stovetop by simmering everything except the rice in a large pot over medium-low heat for about 45 minutes to an hour. Add the cooked rice in the last 5 minutes before serving.
Can I make this soup spicier?
Definitely! Simply add extra chili powder, cayenne pepper, or a dash of hot sauce to intensify the heat. Just add a little at a time until it hits your preferred spice level.
Is it okay to add other vegetables?
Yes, feel free to toss in diced bell peppers, zucchini, or jalapeños to boost the veggie content and add more layers of flavor and texture.
Final Thoughts
This Crock Pot Taco Rice Soup Recipe is one of those meals that feels like a warm hug on a chilly day but with a flavorful punch that keeps your taste buds dancing. It’s simple, satisfying, and wonderfully versatile—ideal for busy cooks or anyone who loves a good, hearty soup with Mexican flair. Trust me, once you try it, this recipe will become a regular favorite in your dinner rotation. So grab your slow cooker and get ready for some unbelievably comforting, tasty soup magic!
Print
Crock Pot Taco Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican-American
Description
This Crock Pot Taco Rice Soup is a hearty and flavorful slow-cooked meal combining ground beef, beans, corn, tomatoes, and traditional taco seasonings with cooked rice for a satisfying comfort food perfect for any day of the week.
Ingredients
Main Ingredients
- 1 lb ground beef
- ½ onion, diced
- 1 cup corn, frozen or canned
- 1 can black beans (15 oz), drained and rinsed
- 1 can kidney beans (15 oz), drained and rinsed
- 1 can crushed tomatoes (15 oz)
- 3 cups beef broth
- 2 cups cooked rice
Seasonings
- 2 Tbsp taco seasoning
- 1 tsp garlic salt
- 1 tsp salt
- 1 tsp pepper
Instructions
- Brown the beef: In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat and transfer the cooked beef to the slow cooker.
- Add remaining ingredients: To the slow cooker, add the diced onion, corn, black beans, kidney beans, crushed tomatoes, taco seasoning, garlic salt, salt, pepper, and beef broth. Stir to combine.
- Cook in slow cooker: Cover and cook on the low setting for 4 to 5 hours, or on high for 2 to 2.5 hours to let the flavors meld.
- Add cooked rice: Just before serving, stir in the cooked rice and allow it to warm through for a few minutes in the slow cooker.
- Serve: Serve the soup hot, optionally topped with shredded cheese, diced avocado, or other favorite toppings.
Notes
- Drain and rinse canned beans to reduce sodium content and improve flavor.
- Cook rice ahead of time to streamline preparation.
- Adjust seasoning according to taste preference, especially salt and spice level.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- For a vegetarian version, substitute ground beef with plant-based protein and use vegetable broth.
