There’s something special about coming home to the irresistible aroma of a comforting soup waiting for you in the slow cooker. This Crock Pot Taco Rice Soup does just that—it combines all your favorite taco flavors into a warm, hearty meal that’s as suitable for a family dinner as it is for a game night with friends. Imagine a weeknight where you can toss ingredients into your slow cooker in the morning and come back home to a deliciously spiced soup packed with nutritious goodness. That’s the magic of this recipe!
Why you’ll love this dish
This Taco Rice Soup offers an array of fantastic benefits that make it a must-try. First, it’s incredibly easy to prepare, perfect for busy weeknights when you want a homemade meal without the hassle. The ingredients are also budget-friendly, meaning you can feed a crowd without breaking the bank. Plus, the flavor profile is a hit with both kids and adults alike, making it a family favorite. Whether you have leftover tortillas to use up or simply desire a comforting bowl of soup, this dish fits the bill splendidly.
“I made this for my family last week, and everyone couldn’t stop raving about it. It’s now officially on our meal rotation!”
Preparing Crock Pot Taco Rice Soup
Creating this delicious soup isn’t complicated at all. You’ll start by browning some ground beef or turkey in a skillet, which adds depth to the flavor. Then you’ll gather all your ingredients so you can simply toss them into your slow cooker. Cooking time is flexible—either let it simmer on low for a whole day or cook it faster on high, depending on your schedule.
What you’ll need
Gather these items:
- 1 pound ground beef or turkey
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes (with green chilies, optional)
- 1 packet taco seasoning
- 3 cups beef or vegetable broth
- 1 cup uncooked rice
- 1 onion, diced
- 1 bell pepper, diced
- Salt and pepper to taste
- Optional toppings: cheese, avocado, sour cream, cilantro
Step-by-step instructions
- In a skillet over medium heat, brown the ground beef or turkey until cooked through. Don’t forget to drain any excess fat!
- In your slow cooker, combine the cooked meat along with the black beans, corn, diced tomatoes, taco seasoning, broth, rice, onion, bell pepper, salt, and pepper.
- Give everything a good stir to mix the flavors together.
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the rice is tender and the soup has thickened.
- Serve it hot, allowing everyone to add their choice of toppings for that extra flair!
Best ways to enjoy it
The beauty of this soup lies in how versatile it is when it comes to serving. You can pair it with a side of crispy tortilla chips for a delightful crunch or even serve it over a bed of lettuce for a refreshing twist. If you want to amp up the “taco night” experience, set out a toppings bar with cheese, diced avocado, sour cream, and fresh cilantro for everyone to customize their bowls.
How to store
To keep leftovers fresh, allow the soup to cool completely and transfer it into airtight containers. It can be stored in the refrigerator for up to three days. If you want to enjoy it later, consider freezing portions in freezer-safe bags or containers. It will stay good for up to three months—just be sure to label and date!
When reheating, ensure the soup is heated evenly to a minimum of 165°F for safe consumption. You can heat it on the stove or in the microwave, adding a splash of broth to loosen it up if it becomes too thick.
Helpful cooking tips
A few practical tips can elevate your Crock Pot Taco Rice Soup experience. If you want a richer flavor, feel free to sauté the onion and bell pepper in the same skillet as the meat. This extra step adds a lovely sweetness to the soup. Also, experiment with the taco seasoning—if you prefer a spicier kick, a pinch of cayenne or some diced jalapeños will do wonders!
Creative twists
Feeling adventurous? You can easily tailor this recipe in various ways. Substitute quinoa for rice for a healthier option or opt for cauliflower rice for a lower-carb variant. Adding diced zucchinis or carrots can also sneak in extra veggies. For a creamier texture, stir in a dollop of cream cheese right before serving.
Common questions
What is the prep time for Taco Rice Soup?
Prep time is minimal—under 15 minutes to gather and combine ingredients before cooking.
Can I make this soup vegetarian?
Absolutely! Substitute ground meat with a plant-based alternative and use vegetable broth to keep it hearty yet meat-free.
How long does it last in the fridge?
Leftovers can be stored in the fridge for up to three days. Ensure you store them in an airtight container.
Can I freeze the soup?
Yes, it freezes well. Portion it into freezer-friendly containers and enjoy it within three months for the best flavor and quality!
Diving into a bowl of this Crock Pot Taco Rice Soup isn’t just about satisfying hunger—it’s about creating joyful memories around the table. Enjoy every warm, hearty bite!
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Crock Pot Taco Rice Soup
- Total Time: 255 minutes
- Yield: 6 servings
- Diet: Gluten-Free
Description
A warm and hearty soup combining all your favorite taco flavors, perfect for family dinners or game nights. Easy to prepare and packed with nutritious goodness.
Ingredients
- 1 pound ground beef or turkey
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes (with green chilies, optional)
- 1 packet taco seasoning
- 3 cups beef or vegetable broth
- 1 cup uncooked rice
- 1 onion, diced
- 1 bell pepper, diced
- Salt and pepper to taste
- Optional toppings: cheese, avocado, sour cream, cilantro
Instructions
- In a skillet over medium heat, brown the ground beef or turkey until cooked through and drain any excess fat.
- In your slow cooker, combine the cooked meat, black beans, corn, diced tomatoes, taco seasoning, broth, rice, onion, bell pepper, salt, and pepper.
- Stir to mix the flavors together.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the rice is tender and the soup has thickened.
- Serve hot and allow everyone to add their choice of toppings.
Notes
For a richer flavor, sauté the onion and bell pepper in the same skillet as the meat. You can substitute quinoa or cauliflower rice for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soups
- Method: Slow Cooking
- Cuisine: Mexican