Crock Pot Taco Rice Soup Recipe

Need a budget-friendly soup? Try the Crock Pot Taco Rice Soup Recipe made from leftovers. This easy recipe is perfect for busy nights, and the slow cooker does all the work while you relax. Enjoy its hearty flavors and versatility for various occasions, from family dinners to casual gatherings.

Why You’ll Love This Recipe

• Easy to Prepare: Just throw the ingredients in your slow cooker and let it do the magic.
• Flavorful and Satisfying: A delicious blend of spices and ingredients creates a comforting meal.
• Versatile for Toppings: Customize each bowl with your favorite toppings like cheese, avocado, or cilantro.
• Great for Leftovers: Perfect for using up ingredients you have at home, reducing waste.
• Feeds a Crowd: This recipe serves six, making it ideal for family dinners or meal prep.

Tools and Preparation

Gathering the right tools will make your cooking experience smooth. Here are some essential items you’ll need to create this delightful soup.

Essential Tools and Equipment

• Slow Cooker
• Cutting Board
• Knife
• Measuring Cups
• Mixing Spoon

Importance of Each Tool

• Slow Cooker: Allows for hands-off cooking, ensuring flavors meld beautifully over time.
• Cutting Board & Knife: Essential for chopping vegetables quickly and safely.
• Measuring Cups: Guarantees accuracy in ingredient amounts for consistent results.

Ingredients

To create this delicious Crock Pot Taco Rice Soup Recipe, gather these ingredients:

For the Soup Base

• 1 lb ground beef (browned)
• 2 Tbsp Taco Seasoning
• 1 tsp garlic salt
• 1 tsp salt
• 1 tsp pepper
• ½ onion (diced)
• 1 cup corn (frozen or canned)
• 1 can of black beans (15 oz can)
• 1 can of kidney beans (15 oz can)
• 1 can crushed tomatoes (15 oz can)
• 3 cups beef broth

For Serving

• 2 cups cooked rice

How to Make Crock Pot Taco Rice Soup Recipe

Step 1: Prepare the Ingredients

Start by browning the ground beef in a skillet over medium heat. Drain excess fat if necessary. Dice the onion and measure out the remaining ingredients.

Step 2: Combine Ingredients in Slow Cooker

Place all ingredients except for rice into the slow cooker:
* Ground beef
* Taco seasoning
* Garlic salt, salt, pepper, diced onion, corn, black beans, kidney beans, crushed tomatoes, and beef broth

Step 3: Cook Your Soup

Cover and cook on low for 4–5 hours or high for 2–2.5 hours. Stir occasionally if possible to ensure even cooking.

Step 4: Add Rice Before Serving

Just before serving, stir in the cooked rice. Cover again and allow it to warm up for about 2–4 minutes.

Step 5: Serve and Enjoy!

Ladle the soup into bowls and top with your favorites such as cheese or avocado. Enjoy your warm bowl of comfort!

How to Serve Crock Pot Taco Rice Soup Recipe

This delicious Crock Pot Taco Rice Soup is versatile and can be enjoyed in many ways. Here are some fun serving suggestions to enhance your meal experience.

With Toppings

• Avocado Slices: Creamy avocado adds richness and balances the flavors.
• Shredded Cheese: A sprinkle of cheese melts beautifully on top for extra flavor.
• Sour Cream or Greek Yogurt: A dollop adds creaminess and cuts through the spice.
• Fresh Cilantro: Chopped cilantro provides a fresh burst and vibrant color.
• Lime Wedges: A squeeze of lime brightens up the soup with a zesty kick.

As a Main Dish

• Serve with Tortilla Chips: Crunchy chips make for a delightful pairing with the soup.
• Over Cornbread: Ladle the soup over warm cornbread for a hearty meal.
• In a Bread Bowl: Hollow out a round loaf of bread for an edible serving option.

How to Perfect Crock Pot Taco Rice Soup Recipe

To make your Crock Pot Taco Rice Soup even better, follow these helpful tips.

• Use Fresh Ingredients: Fresh vegetables add more flavor compared to canned options.
• Adjust Spice Level: Add more or less taco seasoning depending on your heat preference.
• Substitute Beans: Try different beans such as pinto or chickpeas for variety.
• Add Vegetables: Incorporate bell peppers or zucchini for added nutrition and texture.
• Let it Rest: Allowing the soup to sit for a few minutes after cooking lets the flavors meld beautifully.

Best Side Dishes for Crock Pot Taco Rice Soup Recipe

Pairing your soup with complementary side dishes can elevate your meal. Here are some great options.

1. Guacamole: This creamy dip pairs perfectly with the soup’s flavors.
2. Mexican Street Corn Salad: A refreshing salad that adds sweetness and crunch.
3. Cheesy Garlic Bread: Toasted bread topped with garlic butter and cheese complements the soup well.
4. Simple Green Salad: A light salad with mixed greens provides freshness alongside the rich soup.
5. Mexican Rice: Flavored rice enhances the overall theme of this dish while adding texture.
6. Pico de Gallo: Fresh tomato salsa brings acidity and brightness to balance the meal.

Common Mistakes to Avoid

When preparing your Crock Pot Taco Rice Soup Recipe, it’s easy to overlook a few key details. Here are some common mistakes to avoid for the best results.

• Skipping the browning step: Browning the ground beef adds depth of flavor. Don’t skip this crucial step for a richer taste.
• Using expired spices: Freshness matters! Always check your taco seasoning and spices before use to ensure vibrant flavors in your soup.
• Not adjusting for personal taste: Each palate is different. Taste your soup as it cooks and adjust salt, pepper, or seasoning levels as needed.
• Forgetting to stir before serving: Stirring is essential! It helps distribute the flavors and ensures even heating of the rice right before serving.
• Overcrowding the crock pot: Be mindful of portion sizes. Avoid overfilling your slow cooker, which can affect cooking times and results.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3-4 days.
• Allow the soup to cool before sealing it in containers.

Freezing Crock Pot Taco Rice Soup Recipe

• Freeze in individual or family-sized portions for up to 2-3 months.
• Use freezer-safe containers or heavy-duty freezer bags for best results.

Reheating Crock Pot Taco Rice Soup Recipe

• Oven: Preheat to 350°F (175°C) and heat in an oven-safe dish until warmed through, about 20-30 minutes.
• Microwave: Place in a microwave-safe bowl, cover loosely, and heat in intervals of 2-3 minutes, stirring in between until hot.
• Stovetop: Pour into a saucepan over medium heat. Stir occasionally until heated thoroughly.

Frequently Asked Questions

Here are some common questions about the Crock Pot Taco Rice Soup Recipe that you might find helpful.

What can I substitute for ground beef in Crock Pot Taco Rice Soup Recipe?

You can use ground turkey, chicken, or even plant-based meat alternatives for a lighter option while still enjoying great flavor.

Can I make this recipe spicy?

Yes! Add chopped jalapeños or a dash of cayenne pepper to increase the heat level according to your preference.

How do I customize my Crock Pot Taco Rice Soup Recipe?

Feel free to add additional vegetables like bell peppers or zucchini for more nutrition. You can also switch up the beans based on what you have on hand.

Can I use brown rice instead of white rice?

Absolutely! Just remember that brown rice may require longer cooking times. Prepare it separately if needed and stir it in just before serving.

How long does this soup last in the refrigerator?

Properly stored, this soup lasts about 3-4 days in the refrigerator.

Final Thoughts

The Crock Pot Taco Rice Soup Recipe is not only budget-friendly but also versatile and delicious. With endless customization options from toppings to additional veggies, it’s perfect for any occasion. Give it a try and enjoy a comforting meal that’s easy to prepare!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Crock Pot Taco Rice Soup Recipe

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• Author: Jennifer
• Total Time: 0 hours
• Yield: Serves 6

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Description

Enjoy easy comfort with this Crock Pot Taco Rice Soup Recipe that’s perfect for busy nights. Try it today for a satisfying meal!

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Ingredients

Scale 1x2x3x

• 1 lb ground beef (browned)
• 2 Tbsp taco seasoning
• 1 tsp garlic salt
• 1 tsp salt
• 1 tsp pepper
• ½ onion (diced)
• 1 cup corn (frozen or canned)
• 1 can black beans (15 oz)
• 1 can kidney beans (15 oz)
• 1 can crushed tomatoes (15 oz)
• 3 cups beef broth
• 2 cups cooked rice

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Instructions

1. Brown the ground beef in a skillet over medium heat; drain excess fat.
2. In your slow cooker, combine the browned beef with taco seasoning, garlic salt, salt, pepper, diced onion, corn, black beans, kidney beans, crushed tomatoes, and beef broth.
3. Cover and cook on low for 4–5 hours or high for 2–2.5 hours.
4. Stir in the cooked rice just before serving and allow it to warm for a few minutes.
5. Serve hot, topped with avocado slices or shredded cheese as desired.

• Prep Time: 15 minutes
• Cook Time: 4–5 hours
• Category: Main
• Method: Slow Cooking
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 4g
• Sodium: 920mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 53g
• Fiber: 10g
• Protein: 25g
• Cholesterol: 70mg