Delicious Crockpot Taco Rice Soup
A comforting and flavorful taco-inspired soup, perfect for busy weeknights or meal prep.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Vegetarian option available
Ingredients
- 1 lb ground beef or turkey (or beans for vegetarian option)
- 1 cup long-grain white rice
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) pinto beans, rinsed and drained
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes with green chilies
- 1 cup corn (frozen or canned)
- 4 cups low-sodium chicken or vegetable broth
- 2 tbsp taco seasoning
- Salt and pepper to taste
- Optional toppings: fresh cilantro, diced avocado, shredded cheese, sour cream, crushed tortilla chips
Instructions
- Brown the meat (optional): In a skillet over medium heat, brown the ground beef or turkey until fully cooked.
- Transfer the meat into the crockpot. Add rice, black beans, pinto beans, onion, bell pepper, garlic, diced tomatoes, corn, broth, and taco seasoning.
- Stir everything together to ensure the ingredients are evenly distributed.
- Cover and cook on low for 6 hours or on high for 3 hours.
- Check the rice is fully cooked and softened. Adjust consistency with more broth if needed.
- Taste and adjust seasoning with salt and pepper as needed.
Notes
Browning the meat adds depth of flavor. Use low-sodium broth for better control over saltiness.