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Crockpot Taco Rice Soup

A hearty, comforting Tex-Mex inspired soup made in the slow cooker with ground beef, rice, tomatoes, corn, beans, and taco seasoning. Rich, flavorful, and incredibly easy—perfect for busy nights or meal prep.
Print Recipe
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1 lb 450g ground beef
  • 1 medium onion diced
  • 1 packet taco seasoning
  • 1 cup uncooked long-grain white rice
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz corn, drained
  • 1 can 10 oz Rotel (diced tomatoes with green chilies)
  • 1 can 15 oz diced tomatoes
  • 6 cups chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin optional
  • Salt and pepper to taste

Method
 

  1. Brown the ground beef in a skillet over medium heat. Drain excess fat.
  2. Transfer the cooked beef to your crockpot.
  3. Add diced onion, taco seasoning, rice, beans, corn, Rotel, diced tomatoes, garlic powder, cumin, and chicken broth.
  4. Stir well to combine.
  5. Cook on LOW for 4–6 hours or on HIGH for 2–3 hours, until rice is tender.
  6. Add more broth if needed to adjust the consistency.
  7. Season with salt and pepper to taste.
  8. Serve hot with your favorite taco toppings.

Notes

• Use long-grain white rice for the best texture.
• Brown rice works but requires extra broth and longer cooking time.
• For a creamy soup, add shredded cheese or cream cheese during the last 10 minutes.
• Add veggies like bell peppers, zucchini, or carrots for extra nutrition.
• Substitute ground turkey or chicken for a lighter version.
• Add jalapeños or hot salsa for extra heat.
Approx nutrition per serving: Carbs 42g – Protein 22g – Fat 12g – Fiber 5g

🔸 Times & Servings

  • Prep Time: 10 minutes
  • Cook Time: 4 hours (LOW)
  • Total Time: 4 hours 10 minutes
  • Servings: 6 servings
  • Calories: 360 per serving