Crock Pot Taco Rice Soup
A hearty and comforting taco-inspired soup made in the crock pot.
Equipment
- Crock Pot A slow cooker for easy meal preparation.
Ingredients
Main Ingredients
- 1 lb ground beef, browned
- 2 tbsp taco seasoning
- 1 tsp garlic salt
- 1 tsp salt
- 1 tsp pepper
- 0.5 onion diced onion
- 1 cup corn (frozen or canned)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) crushed tomatoes
- 3 cups beef broth
- 2 cups cooked rice
Instructions
- In a crock pot, combine the browned ground beef, taco seasoning, garlic salt, salt, pepper, diced onion, corn, black beans, kidney beans, crushed tomatoes, and beef broth. Stir well to mix all the ingredients together. Tip: Make sure to break up the ground beef into small pieces for even distribution.
- Cover the crock pot and cook on low for 4-5 hours or on high for 2-2.5 hours. This slow cooking allows the flavors to meld beautifully, creating a rich and hearty soup.
- About 5 minutes before serving, stir in the cooked rice. Cover the crock pot again and let it warm for 2-4 minutes. Tip: If using leftover rice, ensure it's heated thoroughly before serving.
- Serve hot with your favorite toppings, such as cheese, sour cream, or avocado. Enjoy a comforting bowl of soup!
Notes
For a spicier kick, consider adding diced jalapeños or a dash of hot sauce. This soup can be easily frozen for later enjoyment. Just store it in an airtight container!