This Crockpot Taco Rice Soup is a hearty, flavorful, and easy-to-make meal that brings together all the delicious flavors of tacos in a warm, comforting bowl. Made with ground beef, beans, rice, and taco seasoning, this slow cooker soup is perfect for busy weeknights, meal prep, or cold-weather comfort food. Just set it and forget it—your crockpot does all the work! 🌮🍲✨

Ingredients

• 1 lb (450 g) ground beef (or ground turkey)
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 (15 oz / 425 g) can black beans, drained and rinsed
• 1 (15 oz / 425 g) can kidney beans, drained and rinsed
• 1 (15 oz / 425 g) can diced tomatoes (with juice)
• 1 (10 oz / 283 g) can Rotel tomatoes with green chilies
• 1 cup (180 g) frozen corn
• 1 (8 oz / 225 g) can tomato sauce
• 4 cups (960 ml) beef broth (or chicken broth)
• 1 packet (2 tbsp) taco seasoning
• ½ tsp cumin
• ½ tsp smoked paprika
• ½ tsp salt
• ½ cup (90 g) uncooked long-grain rice (white or brown)

For Serving (Optional):

• ½ cup shredded cheddar cheese
• ½ cup sour cream
• ¼ cup fresh cilantro, chopped
• 1 avocado, diced
• Crushed tortilla chips
• Lime wedges

Directions

Step 1: Brown the Beef (Optional but Recommended)

1. In a skillet over medium-high heat, cook the ground beef and diced onion until browned (about 5 minutes). Drain excess fat.
2. Stir in garlic, cooking for 30 seconds until fragrant.

Step 2: Add Ingredients to the Crockpot

3. Transfer the cooked beef mixture to the slow cooker.
4. Add the black beans, kidney beans, diced tomatoes, Rotel, corn, tomato sauce, broth, taco seasoning, cumin, smoked paprika, and salt. Stir to combine.

Step 3: Cook the Soup

5. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
6. 30 minutes before serving, stir in the uncooked rice, cover, and let it cook until tender.

Step 4: Serve and Enjoy!

7. Ladle the soup into bowls and top with cheese, sour cream, cilantro, avocado, and tortilla chips if desired.
8. Serve hot with a squeeze of fresh lime juice for extra flavor.

Notes

• Prefer a thinner soup? Add an extra 1 cup of broth before serving.
• Want it spicier? Add ½ tsp cayenne pepper or use spicy taco seasoning.
• No Rotel? Use an extra can of diced tomatoes and a chopped jalapeño.
• Storage: Refrigerate leftovers for up to 4 days. Reheat with a splash of broth.
• Freezing: Freeze for up to 3 months. Thaw overnight and reheat on the stovetop.

Why This Recipe Works

The slow cooker brings out deep, rich flavors, while the taco seasoning and broth infuse everything with Mexican-style goodness. The beans, corn, and rice make this soup filling, budget-friendly, and protein-packed.

Conclusion

This Crockpot Taco Rice Soup is a simple, comforting, and flavor-loaded meal that’s perfect for taco night in a bowl! Whether for a family dinner, meal prep, or a cozy winter night, this dish is easy, delicious, and guaranteed to satisfy. Try it today and enjoy a slow-cooked, hearty soup with all your favorite taco flavors! 🌮🍲✨