Crockpot Taco Rice Soup

There’s something truly comforting about coming home to the warm aroma of a simmering soup on a chilly evening. I remember the first time I made this Delicious Crockpot Taco Rice Soup; the smell filled the kitchen, drawing everyone in. This recipe holds a special place in my heart because it brings family together, transforming a busy day into a cozy gathering. You don’t just get a meal; you get a moment to share stories and laughter over a delicious bowl of soup. What’s special about this recipe is not only its rich flavors, but also its simplicity. With just a few ingredients, you can create a wholesome dish that everyone will love.

why make this recipe

This Crockpot Taco Rice Soup is an easy go-to for weeknight dinners or any time you need a hearty meal without much fuss. It’s filled with protein, beans, and veggies, making it a well-rounded dish. Plus, you can adapt it to fit your family’s tastes by adding favorite toppings or ingredients. The slow cooker does all the work for you, allowing you to enjoy your evening without stress.

how to make Delicious Crockpot Taco Rice Soup

Ingredients:

• Cooked rice
• Ground beef or turkey
• Taco seasoning
• Black beans
• Corn
• Diced tomatoes
• Onion
• Garlic
• Broth
• Bell pepper
• Cheese (optional)
• Sour cream (optional)
• Tortilla chips (optional)

Directions:

1. In a crockpot, combine cooked rice, ground meat, taco seasoning, black beans, corn, diced tomatoes, chopped onion, minced garlic, and chopped bell pepper.
2. Pour in enough broth to cover the ingredients.
3. Stir well to combine.
4. Cook on low for 6-8 hours or on high for 3-4 hours.
5. Serve hot, and top with cheese, sour cream, and tortilla chips if desired.

how to serve Delicious Crockpot Taco Rice Soup

Serve the soup hot in bowls. Top each serving with shredded cheese, a dollop of sour cream, and a handful of crushed tortilla chips for added crunch. You can also serve it with warm tortillas or a side salad for a complete meal.

how to store Delicious Crockpot Taco Rice Soup

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just make sure to cool it down before storing it. To reheat, simply thaw and warm it on the stove or microwave.

tips to make Delicious Crockpot Taco Rice Soup

• If you like it spicy, add some diced jalapeños or a dash of hot sauce.
• You can use canned beans for convenience, but make sure to rinse them before adding.
• Feel free to substitute the vegetables with whatever you have on hand, like zucchini or carrots.

variation

For a vegetarian version, skip the meat and add more beans, such as kidney or pinto. You can also add diced tofu for protein.

FAQs

1. Can I use brown rice instead of white rice?
2. Yes! Just make sure to adjust the broth and cooking time since brown rice takes longer to cook.
3. Can I make this soup in advance?
4. Absolutely! You can prepare the ingredients a day in advance and store them in the fridge. Just put everything in the crockpot in the morning and let it cook while you’re away.
5. What can I do with leftovers?
6. Leftovers can be great for lunch the next day. You can also turn them into tacos or burritos by adding the soup to tortillas!

Delicious Crockpot Taco Rice Soup

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A comforting, hearty soup made in a slow cooker with rice, ground meat, beans, and vegetables.

• Author: hannah
• Prep Time: 15 minutes
• Cook Time: 240 minutes
• Total Time: 255 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooker
• Cuisine: Mexican
• Diet: Flexitarian

Ingredients

Scale 1x2x3x

• 2 cups cooked rice
• 1 pound ground beef or turkey
• 1 packet taco seasoning
• 1 can black beans, rinsed
• 1 cup corn
• 1 can diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups broth
• 1 bell pepper, chopped
• Shredded cheese (optional)
• Sour cream (optional)
• Tortilla chips (optional)

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Instructions

1. Combine cooked rice, ground meat, taco seasoning, black beans, corn, diced tomatoes, chopped onion, minced garlic, and chopped bell pepper in a crockpot.
2. Pour in enough broth to cover the ingredients.
3. Stir well to combine.
4. Cook on low for 360 minutes or on high for 240 minutes.
5. Serve hot, topping with cheese, sour cream, and tortilla chips if desired.

Notes

For spiciness, add diced jalapeños or hot sauce. Use canned beans for convenience, but rinse them before adding.