There's something incredibly comforting about a bowl of savory soup that packs a punch of flavor and feels like a warm hug on a chilly evening. This Slow Cooker Taco Rice Soup Recipe is exactly that kind of meal – cozy, hearty, and bursting with that familiar taco taste we all love, plus the ease of slow cooker magic.
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Why You'll Love This Recipe
I adore this Slow Cooker Taco Rice Soup Recipe because it’s a one-pot meal that fills your kitchen with amazing aromas and requires minimal hands-on time. It's a real game changer for busy nights or lazy weekends when you want something delicious without the fuss.
- Effortless Prep: Brown the beef quickly, then let the slow cooker do all the work while you tackle other things.
- Flavor Packed: Loads of spices, tomatoes, and beans create a rich, satisfying taco-inspired broth.
- Customizable & Cozy: You can easily switch up toppings or spice levels to suit your mood or pantry.
- Comfort Food for Any Season: It’s great cold-weather fare but works as a light dinner year-round thanks to its fresh, tangy flavors.
Ingredients & Why They Work
Every ingredient in this Slow Cooker Taco Rice Soup Recipe plays a star role to build a deep, layered taste. From protein-packed beef to the fire roasted tomatoes that add smoky sweetness, each element blends perfectly for a satisfying bowl.
- Lean Ground Beef: Provides hearty protein and a meaty base that absorbs the taco seasoning beautifully.
- Taco Seasoning: The blend of spices brings that classic Mexican flair without extra effort.
- Onion & Garlic: Fundamentals that add aromatic depth and warmth to the soup.
- Fire Roasted Tomatoes: Deliver a subtle smoky note that’s so delicious in soups.
- Chili Beans: Add creaminess and spice -- plus extra protein.
- Black Beans: Provide texture, fiber, and a lovely earthy flavor; rinsing them keeps the soup from getting too thick.
- Tomato Sauce: Enriches the broth with a smooth, tangy body.
- Beef Broth: Creates the perfect savory base that ties everything together.
- Cooked White or Spanish Rice: I love how the rice soaks up the broth without turning mushy if added at the end.
- Salt & Pepper: Essential finishing touches to balance and lift all the flavors.
Make It Your Way
I like to switch things up when I make this soup, especially depending on what I have in my pantry or how spicy I feel. You’ll find endless ways to tweak this Slow Cooker Taco Rice Soup Recipe so it feels entirely your own.
- Variation: Sometimes I swap out the ground beef for ground turkey or chicken, which turns it into a leaner but just as satisfying meal.
- Vegetarian Option: Leave out the meat and add extra beans or some sautéed vegetables like bell peppers and zucchini for a veggie-packed version.
- Extra Heat: Add diced jalapeños or a dash of cayenne if you want the soup to have a bit more kick.
- Rice Alternative: Quinoa works well here too if you want to bump up the protein and texture variety.
Step-by-Step: How I Make Slow Cooker Taco Rice Soup Recipe
Step 1: Sizzle That Beef
Start by browning your lean ground beef in a skillet over medium-high heat. I like to break it apart as it cooks, so it’s crumbly and evenly browned. Once it’s no longer pink, sprinkle in the taco seasoning and let it cook for another couple of minutes so all those spices really bloom. This step gets all those aromas going — it's the foundation of flavor for your soup.
Step 2: Combine & Set the Slow Cooker
Transfer the seasoned beef into your slow cooker, then add the chopped onion, minced garlic, fire roasted tomatoes, chili beans, black beans (make sure they’re rinsed!), tomato sauce, and beef broth. Give everything a good stir to combine. Cover and cook on low for 4-5 hours, or if you’re short on time, set it on high for 2-3 hours. The slow cooker will do the heavy lifting while you relax.
Step 3: Finish It Off With Rice
About 5 minutes before serving, stir in your cooked rice. This timing ensures the rice heats through without getting mushy, so you end up with perfect texture that complements the hearty broth. Taste the soup and season with salt and pepper as needed.
Step 4: Garnish & Enjoy
Serve it up hot, topped with whatever you love — sour cream, shredded cheese, fresh cilantro, diced avocado, or a squeeze of lime brighten up each spoonful.
Top Tip
Having made this Slow Cooker Taco Rice Soup Recipe countless times, I've learned a few tricks to keep it tasting fresh and perfectly balanced every time you make it.
- Don’t Add Rice Too Early: Adding cooked rice too soon turns it mushy, so always stir it in near the end of the cooking process.
- Season Gradually: Slow cooker recipes often concentrate flavors, so start light on salt and adjust at the end.
- Keep the Beans Rinsed: Rinsing canned beans removes excess starch and salt, preventing your soup from getting too thick or salty.
- Brown the Meat Well: Browning ground beef before adding it to the slow cooker creates richer flavor and better texture.
How to Serve Slow Cooker Taco Rice Soup Recipe
Garnishes
I love topping my bowl with a dollop of sour cream for creaminess, a sprinkle of shredded cheddar or Monterey Jack cheese, fresh cilantro leaves for brightness, and a few crunchy tortilla strips or jalapeño slices when I want some heat. A squeeze of lime juice right before eating really brightens the whole bowl.
Side Dishes
On the side, simple corn chips or fresh tortilla wraps complement the soup beautifully. I've also enjoyed pairing it with a crisp green salad or even a batch of homemade cornbread to soak up every last drop.
Creative Ways to Present
For family gatherings or casual get-togethers, I sometimes serve this soup in mini bread bowls for a fun twist. It’s a crowd-pleaser and adds a cozy feel. Or, use colorful bowls and let everyone build their own toppings bar – it’s interactive and super fun, especially with kids.
Make Ahead and Storage
Storing Leftovers
After dinner, I let the soup cool to room temperature, then transfer leftovers to an airtight container and refrigerate. It keeps wonderfully for about 3-4 days – I always find the flavors deepen overnight!
Freezing
This Slow Cooker Taco Rice Soup Recipe freezes beautifully. Just make sure to leave out the rice if freezing – it tends to get mushy when thawed. Add fresh rice after reheating for the best texture.
Reheating
Reheat leftovers gently on the stove over medium-low heat, stirring occasionally. If the soup feels too thick, add a splash of broth or water to loosen it up. Stir in freshly cooked rice at this point, then heat through before serving.
Frequently Asked Questions:
It’s best to add cooked rice at the end to avoid mushiness. Uncooked rice would absorb too much liquid and become overly soft during long cooking.
The base recipe has a moderate spice level thanks to the taco seasoning and chili beans. You can easily adjust heat by adding jalapeños, hotter taco seasoning, or chili powder based on your preference.
Absolutely! Omit the ground beef and add more beans or vegetables like bell peppers and corn. Using vegetable broth instead of beef broth keeps it vegetarian-friendly.
If the soup feels too watery, simmer it uncovered on the stove for 10-15 minutes to let some liquid evaporate, or mix a small amount of cornstarch with cold water and stir it in, cooking until it thickens.
Final Thoughts
This Slow Cooker Taco Rice Soup Recipe is a favorite in my house because it captures that perfect blend of comfort and flavor with so little effort. I hope you enjoy making it as much as I do — it’s one of those recipes you come back to, time and time again, whether for weeknight dinners or feeding a crowd. Go on, cozy up with a big bowl and those tasty toppings; you deserve it!
Print
Slow Cooker Taco Rice Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Description
A hearty and flavorful Slow Cooker Taco Rice Soup featuring ground beef, fire roasted tomatoes, beans, and seasoned with taco spices, perfect for a comforting and easy meal.
Ingredients
Meat and Seasoning
- 1 lb lean ground beef
- 2 tablespoons taco seasoning (or 1 1 oz packet)
Vegetables and Beans
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 (14 oz each) cans fire roasted tomatoes
- 1 (15 oz) can chili beans
- 1 (15 oz) can black beans, drained and rinsed
Liquids and Base
- 1 (8 oz) can tomato sauce
- 3 cups beef broth
Other
- 1 cup cooked white or Spanish rice
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Brown the beef: In a skillet over medium-high heat, brown the ground beef, breaking it apart as it cooks until no longer pink. Season with taco seasoning and cook for 1-2 minutes to combine flavors.
- Combine in slow cooker: Transfer the browned beef to the slow cooker. Add chopped onion, minced garlic, fire roasted tomatoes, chili beans, black beans, tomato sauce, and beef broth. Stir to mix all ingredients evenly.
- Cook the soup: Cover the slow cooker and cook on low for 5 hours or on high for 3 hours, until the flavors meld and vegetables are tender.
- Add rice and season: Once cooking is complete, stir in the cooked rice. Season with kosher salt and freshly ground black pepper to taste. Cover again and let the rice warm through for about 5 minutes.
- Serve: Ladle the soup into bowls and top with your favorite toppings such as shredded cheese, sour cream, cilantro, or avocado. Enjoy your hearty taco rice soup!
Notes
- Use cooked rice to prevent it from becoming mushy in the slow cooker.
- Adjust the amount of taco seasoning to your spice preference.
- You can substitute ground turkey or chicken for a leaner option.
- For a vegetarian version, omit the beef and use vegetable broth plus extra beans.
- Leftovers can be refrigerated for up to 3 days and reheat well.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 20 g
- Cholesterol: 55 mg
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