There’s something incredibly cozy about a bowl of soup that’s packed with bold flavors and just feels like a warm hug on a chilly day. This Slow Cooker Taco Rice Soup Recipe is exactly that—a hearty, flavorful meal that practically makes itself while you go about your day. It’s the kind of dish that fills your kitchen with enticing aromas and your belly with comfort.
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Why You'll Love This Recipe
Honestly, this Slow Cooker Taco Rice Soup Recipe has won me over because it strikes the perfect balance between convenience and flavor. It’s one of those “set it and forget it” dishes that produces a rich, satisfying meal with minimal effort—exactly what busy weeknights need.
- Hands-off cooking: You brown the beef quickly, dump everything in the slow cooker, and let it do the rest while you relax or tackle other things.
- Comfort in a bowl: The combination of taco seasoning, beans, tomatoes, and rice creates a hearty soup that feels indulgent yet wholesome.
- Loaded with texture and flavor: The beans add creaminess and bite, the beef adds richness, and the rice brings a nice, filling body to the soup.
- Super adaptable: You can easily tweak ingredients or toppings to fit your tastes or what’s in your pantry, making it your own every time.
Ingredients & Why They Work
The magic with this Slow Cooker Taco Rice Soup Recipe is how straightforward ingredients come together to create deep, layered flavors. The taco seasoning is your flavor powerhouse here, blending spices that make everything taste vibrant and comforting.
- Ground beef: I always go for lean to keep the soup hearty but not greasy.
- Taco seasoning: Using a packet is fine, but homemade seasoning can bring even more nuance.
- Onion & garlic: They form the flavor base and fill the kitchen with irresistible aromas.
- Fire roasted tomatoes: These add a smoky sweetness that elevates the soup beyond just “taco-flavored.”
- Chili beans & black beans: Beans add creaminess and protein, plus they soak up all those delicious spices.
- Tomato sauce: Brings a slightly thicker texture and a smooth tomato flavor.
- Beef broth: The liquid that pulls it all together — I prefer homemade or low sodium so I can control saltiness.
- Cooked rice: Folded in at the end, it turns the soup into a filling meal that feeds a crowd.
- Salt & pepper: Simple seasonings to taste. I always recommend tasting near the end; slow cooker soups often intensify their flavors.
Make It Your Way
I love playing around with this soup depending on what I have on hand or my mood that day. It’s a great base to customize—feel free to experiment and make this Slow Cooker Taco Rice Soup Recipe truly yours.
- Variation: I’ve swapped out ground beef for ground turkey or even plant-based crumbles when I want a lighter or vegetarian-friendly twist, and it still turns out amazing.
- Spice level: Add a diced jalapeño or a dash of cayenne if you like a little heat, or skip it for a milder version that kids adore.
- Beans: I sometimes use pinto beans or kidney beans instead of black and chili beans—whatever you like or have in your pantry.
- Rice: Spanish rice adds a colorful, flavorful touch, but plain white rice is a perfect blank canvas too.
Step-by-Step: How I Make Slow Cooker Taco Rice Soup Recipe
Step 1: Brown the Beef and Season
I start by browning the ground beef over medium-high heat in a skillet, breaking it apart with my spatula as it cooks. Once it’s no longer pink, I sprinkle on the taco seasoning and stir everything together, letting the spices bloom for about 1-2 minutes. This quick step locks in loads of flavor before it hits the slow cooker.
Step 2: Add Ingredients to Slow Cooker
Next, I transfer that perfectly seasoned beef to the slow cooker and add chopped onions, minced garlic, fire roasted tomatoes, chili beans, black beans (rinsed and drained so the soup isn’t too thick), tomato sauce, and beef broth. Give it all a good stir to combine the flavors right away.
Step 3: Slow Cook and Let Flavors Marry
I cover the slow cooker and let it cook on low for 4-5 hours or on high for 2-3 hours. This simmering time is where the magic happens—everything melds together into a rich, tasty soup that smells incredible even before you taste it.
Step 4: Stir in Rice and Finish
Right near the end, I stir in the cooked rice and let it warm through for about 5 more minutes with the lid on. A quick taste test lets me adjust salt and pepper, and then it’s ready to serve.
Top Tip
Having made this Slow Cooker Taco Rice Soup Recipe dozens of times, I’ve learned a few little tricks to make it even better. A few small tweaks can ensure your soup comes out flavorful, perfectly textured, and a real crowd-pleaser every time.
- Don’t skip browning the beef: It adds richness and depth you just can't get throwing raw meat straight into the slow cooker.
- Use fire roasted tomatoes: They add a smoky note that makes the soup taste homemade and special.
- Timing your rice: Stir it in last so it stays fluffy and doesn’t turn mushy.
- Avoid overseasoning early: Add salt later after everything has cooked—liquids can reduce and concentrate the saltiness.
How to Serve Slow Cooker Taco Rice Soup Recipe
Garnishes
I love topping my bowls with a handful of freshly chopped cilantro and a squeeze of lime—it brightens the flavors and adds a fresh zing. A dollop of sour cream or shredded cheese is a must-have for creamy richness, and if you’re feeling adventurous, sprinkle on some crushed tortilla chips for crunch.
Side Dishes
This soup stands tall on its own, but I often serve it with warm cornbread or a simple green salad for a complete meal. Sometimes I put out soft flour tortillas for dipping, which the kids especially enjoy.
Creative Ways to Present
For casual get-togethers, I like serving this soup in small mason jars or cups as a fun taco soup shooter with layered toppings. Another fun idea is to fill crispy taco shells with the soup and top with cheese for an impressive taco soup taco—granted, it’s a bit whimsical but always a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in airtight containers in the fridge for up to 3-4 days. I find the flavors even deepen overnight, so it’s a perfect lunch or easy dinner option for the following days.
Freezing
I usually freeze this soup without the rice, as rice tends to change texture after freezing and thawing. When reheating, I add fresh cooked rice to maintain that perfect fluffiness. The rest freezes like a dream—just thaw in the fridge overnight before reheating.
Reheating
The best way I’ve found to reheat this soup is on the stovetop over low to medium heat. Stir occasionally to prevent sticking and add a splash of broth or water if it’s too thick. This keeps the soup fresh and comforting without losing that homemade vibe.
Frequently Asked Questions:
Yes! To make it vegetarian, simply skip the ground beef and use vegetable broth instead of beef broth. You can add extra beans or diced veggies like bell peppers and corn to keep it hearty and flavorful.
I recommend using cooked white rice or Spanish rice for this Slow Cooker Taco Rice Soup Recipe. Avoid adding uncooked rice directly, as it needs a specific cooking time and can absorb too much liquid if cooked in the soup.
The spice level mainly depends on your taco seasoning and any added peppers. This recipe is moderately spiced but you can easily adjust by choosing mild or hot taco seasoning packets, or adding fresh jalapeños or hot sauce to increase heat.
Absolutely! This soup actually tastes even better the next day as the flavors meld more. Just store it in the refrigerator and gently reheat on the stovetop or microwave. Add fresh rice after reheating if you froze the soup without rice.
Final Thoughts
This Slow Cooker Taco Rice Soup Recipe has become a staple in my home because it delivers on comfort, flavor, and ease all at once. Whether you're busy during the week or hosting friends, it’s a fail-proof way to share something hearty and satisfying. Give it a try—you might just find yourself reaching for this recipe again and again.
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Slow Cooker Taco Rice Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Slow Cooker Taco Rice Soup is a hearty and flavorful dish combining seasoned ground beef, fire roasted tomatoes, beans, and rice in a spicy broth. Perfect for a comforting meal, it’s easy to prepare and slow cook for rich flavors.
Ingredients
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 while breaking it apart until no longer pink. Season with taco seasoning and cook for 1-2 minutes to infuse flavors.
- Transfer to slow cooker: Place the cooked beef into the slow cooker. Add chopped onion, minced garlic, fire roasted tomatoes, chili beans, black beans, tomato sauce, and beef broth. Stir to combine.
- Cook the soup: Cover and cook on low for 5 hours or on high for 3 hours to allow flavors to meld and ingredients to become tender.
- Add rice and season: Stir cooked rice into the soup once cooking time is done. Season with kosher salt and freshly ground black pepper to taste. Cover again and let warm through for about 5 minutes.
- Serve: Ladle soup into bowls and top with your favorite toppings such as shredded cheese, sour cream, avocado, or cilantro. Enjoy hot.
Notes
- Use cooked rice to prevent it from overcooking and becoming mushy in the slow cooker.
- Adjust taco seasoning quantity based on preferred spice level.
- For a vegetarian version, replace ground beef with crumbled tofu or beans and use vegetable broth.
- You can add corn, diced bell peppers, or jalapeños for extra flavor and texture.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 22 g
- Cholesterol: 55 mg
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