Delicious Crockpot Taco Rice Soup
A warm and comforting taco rice soup made easy in the crockpot, perfect for busy days.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Total Time: 255 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked rice
- 1 pound ground beef or turkey
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 packet taco seasoning
- 4 cups chicken or vegetable broth
- 1 can diced tomatoes
- 1 onion, diced
- 1 bell pepper, diced
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Toppings: shredded cheese, sour cream, cilantro, lime wedges
Instructions
- Brown the ground beef or turkey over medium heat until fully cooked. Drain excess fat.
- Combine the cooked rice, black beans, corn, taco seasoning, chicken broth, diced tomatoes, onion, bell pepper, garlic powder, and the cooked meat in a crockpot.
- Stir to combine all ingredients.
- Cook on low for 360-480 minutes or on high for 180-240 minutes.
- Taste and adjust seasoning with salt and pepper.
- Serve hot, topped with cheese, sour cream, cilantro, and a squeeze of lime.
Notes
Use leftover rice for quicker prep. Substitute proteins or add jalapeños for heat.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 70mg