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
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 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
