Crock Pot Taco Rice Soup
Crock Pot Taco Rice Soup is a delightful fusion of taco flavors and comforting soup, perfect for busy weeknights or cozy gatherings. This easy-to-make dish combines tender rice, savory ground meat, and a medley of spices simmered to perfection. Just toss your ingredients into the slow cooker and let it work its magic! You’ll be rewarded with a vibrant bowl of goodness that warms both the body and soul.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
- 1 lb lean ground beef or turkey
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 can (15 oz) fire-roasted diced tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup long-grain white rice
- 2 tbsp taco seasoning
- 4 cups low-sodium beef broth
- 1 cup shredded cheddar cheese (for topping)
Instructions
- In a skillet over medium heat, brown the ground beef or turkey until fully cooked. Drain excess fat.
- Sauté the diced onion and minced garlic in the same skillet until fragrant.
- Transfer the browned meat, sautéed onions, bell pepper, diced tomatoes (with juices), black beans, rice, taco seasoning, and beef broth to the crock pot.
- Cover and cook on low for 6 hours or high for 3 hours.
- About 10 minutes before serving, stir in shredded cheddar cheese until melted.
- Serve hot with additional toppings like sour cream or fresh cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 70mg
Keywords: - For a vegetarian version, substitute meat with lentils or additional beans and use vegetable broth. - Customize by adding corn for sweetness or using different spices such as cumin or smoked paprika.