Mexican Beef And Rice Soup
A comforting and hearty soup filled with beef, rice, and vibrant spices.
Equipment
- Soup pot or Dutch oven For making the soup.
Ingredients
Main Ingredients
- 2 pounds ground beef
- 1/3 cup chopped white onions
- 1 teaspoon minced garlic
- 3 tablespoons taco seasoning
- 2 quarts beef stock or beef broth
- 2 cups frozen corn
- 15.5 ounces black beans rinsed and drained (1 can)
- 14.5 ounces petite diced tomatoes drained (1 can)
- 1 cup tomato purée
- 2 teaspoons lime juice
- 2 teaspoons salt
- 1 cup white or brown rice
- 1 tablespoon fresh cilantro
Instructions
- In a large soup pot or Dutch oven, cook the ground beef, onions, and garlic over medium-high heat until browned. Be sure to crumble the beef as it cooks to ensure even cooking. Drain any excess fat for a lighter soup.
- Stir in the taco seasoning until well combined, allowing the spices to infuse into the meat.
- Add the beef stock, corn, black beans, diced tomatoes, tomato purée, lime juice, salt, and uncooked rice to the pot. This combination creates a hearty and colorful soup.
- Bring the mixture to a boil, then reduce the heat, cover, and simmer for 20-25 minutes, or until the rice is tender. Stir occasionally to prevent sticking.
- Stir in the fresh cilantro just before serving to maintain its vibrant flavor.
- Serve the soup hot, accompanied by cheese, sour cream, lime wedges, extra cilantro, and tortilla chips on the side for added texture and flavor.
Notes
For a spicier kick, add a dash of hot sauce or diced jalapeños to the soup.