Crock Pot Taco Rice Soup Recipe is a cozy, flavorful dish that combines the heartiness of taco-seasoned beef with the comforting warmth of a slow-cooked soup. Imagine tender ground beef mingling with beans, corn, and tomatoes all simmered to perfection alongside rice that soaks up those spicy, savory juices. It’s a perfect recipe for busy weeknights when you want a fuss-free meal that still feels special. You’ll love serving this to family or friends who appreciate bold flavors wrapped in a bowl that feels like a warm hug.
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What Makes This So Good
This Crock Pot Taco Rice Soup Recipe truly shines because it marries the robust, spicy notes of taco seasoning with the smooth, satisfying texture of rice cooked right in the broth. Every spoonful delivers a comforting balance of textures and flavors that’s both nutritious and filling.
- Big Flavor, Minimal Fuss: Tossing everything in the crock pot means you come home to a delicious meal without extra hands-on time.
- Family-Friendly: Mild enough to please kids but customizable with toppings to spice it up for adults.
- Simple Ingredients: Uses pantry staples and freezer-friendly items, so you likely have what you need on hand.
- Works Any Night: Whether it’s a busy weeknight or a lazy weekend, this recipe fits easily into your schedule.
Ingredient Guide
Choosing the right ingredients sets you up for success with this Crock Pot Taco Rice Soup Recipe. I’ll walk you through picking the best versions and suggest easy swaps to match your pantry or taste.
- Ground beef: I prefer 85% lean for good flavor with just enough fat to keep things juicy without too much grease.
- Taco seasoning: Homemade or store-bought both work, but make sure it’s fresh for the best punch.
- Garlic salt & pepper: Use standard seasonings; they build depth and bring out the warm aromas.
- Onion: Diced white or yellow onion adds subtle sweetness that balances the spice.
- Corn: Frozen corn works beautifully—you don’t have to thaw it first, it cooks right in the soup.
- Black beans & kidney beans: Rinse canned beans to remove excess salt and keep the broth cleaner.
- Crushed tomatoes: A 15-ounce can gives the broth a tangy, rich base.
- Beef broth: Use low sodium if possible, so you have full control over the salt level.
- Cooked rice: Use freshly cooked or leftover rice; just keep it separate until the end to avoid mush.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Crock Pot Taco Rice Soup Recipe
Step 1 — Prep & Ready
First, brown your ground beef in a skillet until it’s nicely caramelized—this adds rich flavor and texture. While it's cooking, dice your onion into small pieces to ensure it softens evenly in the crock pot. No need to pre-cook your corn or beans; they’ll simmer perfectly. For seasoning, mix the taco seasoning, garlic salt, salt, and pepper into the beef so every bite is well-flavored. If you want, warm up your crock pot on low for a few minutes before adding the ingredients to get things cozy fast.
Step 2 — Cook with Confidence
Now dump your seasoned browned beef, diced onion, corn, black beans, kidney beans, crushed tomatoes, and beef broth into the crock pot. Give it a gentle stir, cover, and set the slow cooker to low for 4 to 5 hours, or high for 2 to 2.5 hours if you’re short on time. As it simmers, you’ll notice the savory aroma fill your kitchen—that’s when you know magic is happening. The beef broth will become rich and meld all the spices into a perfect base for your soup.
Step 3 — Finish & Serve
Right before you’re ready to eat, stir in the cooked rice and cover again for a couple of minutes to warm through. The rice will soak up the flavorful broth without turning mushy, giving just the right bite. Give it a final taste and add salt or pepper as needed to balance flavors. Ladle into bowls and top with your favorite garnishes, like shredded cheese, sour cream, jalapeños, or fresh cilantro. Trust me, this last step turns a great bowl into something truly memorable.
Extra Helpful Tips
I’ve made this Crock Pot Taco Rice Soup Recipe a bunch of times, and a few tricks really boost your results. First, don’t skip browning the beef—it’s the foundation for rich flavor. Also, adding rice at the end keeps it fluffy instead of overcooked. You can prep ingredients the night before and stick everything in the fridge until morning to save time. Finally, avoid lifting the lid during cooking too often—it steals heat and slows the process.
- Watch for This Sign: Steam escaping from the crock pot top shows it’s cooking at the right heat.
- Temperature Trick: Start on high for 30 minutes if using frozen beef, then switch to low to maintain tenderness.
- Prep-Ahead Option: Brown and season the beef the night before and refrigerate to save cooking time.
- Avoid This Common Mistake: Adding rice too early leads to mushy grains—always add last.
Serve & Enjoy
Easy Enhancements
Want to elevate your Crock Pot Taco Rice Soup Recipe? Sprinkle on freshly chopped cilantro or green onions for brightness. A squeeze of lime juice right before serving adds a zesty pop. For a creamy twist, dollop sour cream or add shredded cheddar or Monterey Jack cheese. If you’re feeling adventurous, a pinch of smoked paprika or a drizzle of chipotle sauce can deepen that Southwest vibe perfectly.
Tasty Pairings
This soup pairs beautifully with warm cornbread or crunchy tortilla chips for dipping. A simple green salad tossed with lime vinaigrette keeps the meal fresh and balanced. For drinks, try a cold cerveza or a sparkling water with lime to complement those spicy flavors without overpowering the meal.
Quick Plating Tips
Serve your Crock Pot Taco Rice Soup Recipe straight in deep bowls to showcase its hearty nature. Top with colorful garnishes for eye appeal—a handful of diced avocado, a sprinkle of chopped tomatoes, or a vibrant red chili slice instantly makes it pop. Don’t forget a wedge of lime on the side for guests to customize their zing.
Store, Freeze & Reheat
Fridge Storage
Store your leftovers in an airtight container in the fridge for up to 3 to 4 days. You might notice the rice absorbs more liquid overnight, thickening the soup, but a splash of broth or water when reheating brings it back to that perfect cozy consistency.
Freezer Friendly?
You can freeze this soup but I recommend leaving the rice out if you plan to freeze some. Freeze the broth, beans, beef, and veggies in a sealed container for up to 3 months. When ready, thaw overnight in the fridge, then add freshly cooked rice during reheating for best texture.
Reheat Like New
Reheat gently in a saucepan over medium-low heat, stirring frequently to prevent sticking and add a splash of broth if it’s too thick. Microwave works too—heat in 1-minute intervals, stirring in between to heat evenly. Avoid high heat which can dry out the soup or make rice mushy.
Crock Pot Taco Rice Soup Recipe FAQs
Absolutely! Ground chicken or turkey can substitute well—just brown it thoroughly before adding to the crock pot for great flavor.
I don’t recommend adding uncooked rice early as it can become mushy. Cooking the rice separately and stirring it in at the end keeps a better texture.
Yes! Swap the beef broth for vegetable broth and replace the ground beef with extra beans or plant-based protein for a hearty vegetarian version.
This recipe is moderately spiced thanks to the taco seasoning; you can always adjust with milder or hotter blends and add fresh jalapeños for extra heat.
Final Flavor Thoughts
I hope this Crock Pot Taco Rice Soup Recipe becomes a go-to in your kitchen like it is in mine. It’s a simple way to delight your family or guests without stress, bursting with comforting flavors and textures. If you try it, I’d love to hear how you customize your toppings or what sides you serve alongside. Don’t forget to give it a star rating if it makes your week easier or cozier — and hey, next time try stirring in some black olives or swapping in quinoa for a fun twist!
Print📖 Recipe
Crock Pot Taco Rice Soup Recipe
This Crock Pot Taco Rice Soup is a hearty and flavorful one-pot meal that combines seasoned ground beef, beans, corn, tomatoes, and beef broth, all slow-cooked to perfection and finished with tender cooked rice. Perfect for easy weeknight dinners, this comforting soup captures the essence of classic taco flavors in a warming crock pot recipe.
- Prep Time: 15 minutes
- Cook Time: 4-5 hours on low or 2-2.5 hours on high
- Total Time: 4 hours 15 minutes to 5 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Main Ingredients
- 1 lb ground beef, browned
- 2 tablespoon taco seasoning
- 1 teaspoon garlic salt
- 1 teaspoon salt
- 1 teaspoon pepper
- 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
Instructions
- Brown the ground beef. In a skillet over medium heat, cook the ground beef until fully browned, breaking it apart as it cooks. Drain any excess fat before proceeding.
- Combine ingredients in crock pot. Place the browned beef, taco seasoning, garlic salt, salt, pepper, diced onion, corn, black beans, kidney beans, crushed tomatoes, and beef broth into the crock pot. Stir to combine all ingredients well.
- Cook the soup. Cover the crock pot and cook on low for 4 to 5 hours or on high for 2 to 2.5 hours, allowing the flavors to meld and ingredients to cook through.
- Add cooked rice. Just before serving, stir in the 2 cups of cooked rice into the crock pot. Cover and let it warm for 2 to 4 minutes until heated through.
- Serve and enjoy. Ladle the soup into bowls and serve with your favorite toppings such as shredded cheese, sour cream, avocado, or cilantro if desired.
Notes
- Use canned beans rinsed and drained to reduce sodium.
- Cook the rice separately ahead of time; leftover rice works great for this recipe.
- Adjust taco seasoning amount for preferred spice level.
- This soup freezes well; store in airtight containers for up to 3 months.
- For a vegetarian version, substitute ground beef with plant-based crumbles and use vegetable broth.
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