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Crockpot Taco Rice Soup

A delightful fusion of flavors featuring ground meat, beans, and rice swimming in a zesty broth, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef or turkey Ensure meat is halal-compliant.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 can diced tomatoes
  • 1 packet taco seasoning
  • 4 cups chicken or vegetable broth
  • 1 cup rice
  • to taste salt and pepper
Optional Toppings
  • to taste shredded cheese
  • to taste sour cream
  • to taste cilantro
  • to taste lime

Method
 

Preparation
  1. Start by chopping the onion and mincing your garlic. These aromatic ingredients will form the base of your soup.
  2. In a skillet, brown the ground meat over medium heat until it’s fully cooked. Drain any excess fat.
Cooking
  1. In your slow cooker, combine the browned meat, chopped onion, minced garlic, black beans, corn, diced tomatoes, taco seasoning, and broth. Stir well to mix all components.
  2. Just before serving, stir in the rice. Cooking the rice in the soup allows it to absorb all those tantalizing flavors!
  3. Add salt and pepper to your liking.
  4. Cover and cook on low for 6-8 hours or high for 3-4 hours. If you’re in a rush, cooking on high is acceptable, but the flavors deepen with longer cooking.
  5. Once it’s nice and warm, ladle the soup into bowls. Serve with your preferred toppings.

Notes

For a lighter option, ground chicken or turkey works beautifully. For a vegetarian version, substitute the meat with extra beans or texturized vegetable protein. Store leftovers in an airtight container for 3-4 days in the fridge, or freeze for about two months.